Breakfast Hash with Eggs and Radishes
This Breakfast Hash with Eggs and Radishes ticks all the boxes for a delicious hash without all of the carbs. You see, I’ve replaced the typical potatoes with radishes. Once they are quartered, seasoned and fried up, you’ll never tell the difference.

Breakfast Hash with Eggs and Radishes
This recipe uses old fashioned bacon so you know this recipe is amazing. Even if you’re tired of eating eggs, the flavors of this dish are so amazing you’ll forget that there are eggs in this recipe. Make sure to have some avocado on hand to temper the spices and round out the dish.
With this Breakfast Hash with Eggs and Radishes, you’re eating only 7 net carbs per serving. And I’m telling you: the radishes taste just like the seasoned potatoes in a traditional hash recipe.
This is a one-pot meal that you can eat for breakfast, take leftovers for lunch or serve when you’re in the mood for making breakfast for dinner. Interested in breakfast for dinner? Might I add another recipe to your repertoire? It would be this Broccoli Breakfast Casserole.
But back to this hash recipe: everything comes together in your cast-iron skillet. It is a one-pot meal and who doesn’t love those! Whip out your skillet and let’s make some hash.

Ingredients
- 2 tablespoons unsalted butter divided
- 8-ounce bag radishes rinsed, trimmed, roughly chopped
- 1/4 cup red onion finely diced
- 2 teaspoons Italian seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3/4 cup mini bell peppers tri-color, diced
- 4 large eggs
- 4 strips thick-cut bacon cooked crispy
- 2 tablespoons fresh cilantro chopped
- 1 large avocado diced
- 1 large lime cut into wedges
- Sea salt and freshly ground black pepper to taste
Directions
- Melt one tablespoon butter in a large non-stick skillet over medium heat.
- Add the radishes, red onion and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring occasionally, until the radishes start to develop some color, approximately 4-5 minutes.
- Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.
- Create four “wells” in the skillet by pushing the vegetables to the side with a spatula. Add an egg into each opening and reduce heat to medium-low. Cover and cook until the eggs are cooked through, approximately 3-5 minutes depending on desired level of doneness. However, for food-safety sake, I would recommend cooking them all the way through.
- Remove from heat and crumble the crispy bacon on top of the skillet. Top with the fresh cilantro and serve immediately with the diced avocado and fresh lime wedges on the side. Enjoy!

Breakfast Hash with Eggs and Radishes
Equipment
Ingredients
- 2 tablespoons unsalted butter divided
- 8 ounces radishes rinsed, trimmed, roughly chopped
- 1/4 cup red onion finely diced
- 2 teaspoons Italian seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Sea salt and freshly ground black pepper to taste
- 3/4 cup mini bell peppers tri-color, diced
- 4 large eggs
- 4 strips thick-cut bacon cooked crispy
- 2 tablespoons fresh cilantro chopped
- 1 large avocado diced
- 1 large lime cut into wedges
Instructions
- Melt one tablespoon butter in a large non-stick skillet over medium heat.
- Add the radishes, red onion, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring occasionally, until the radishes start to develop some color, approximately 4-5 minutes.
- Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.
- Create four “wells” in the skillet by pushing the vegetables to the side with a spatula. Add an egg into each opening and reduce heat to medium-low. Cover and cook until the eggs are cooked through, approximately 3-5 minutes depending on desired level of doneness. However, for food safety, I would cook them all the way through.
- Remove from heat and crumble the crispy bacon on top of the skillet. Top with the
fresh cilantro and serve immediately with the diced avocado and fresh lime wedges on the side. Enjoy!