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Southwestern Low Carb Breakfast Hash with Radishes

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I love me some breakfast hash and I definitely have been missing it on keto. This Southwestern Low Carb Breakfast Hash Recipe comes in to fill that gap. It uses radishes but what’s great about it is that I can totally see this being amazing with turnips or chayote as well.

It also uses old fashioned bacon so you know this recipe is amazing. Even if you’re tired of eggs on the keto diet, 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.

This recipe makes four servings at 2.7 net carbs per serving so it’s great for your entire family or to take leftovers for lunch. This is also a one-pot meal and who doesn’t love those! Whip out your skillet and let’s make some hash.

Southwestern Low Carb Breakfast Hash

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Southwestern Low Carb Breakfast Hash

A delicious way to enjoy breakfast hash on the keto diet.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 363kcal
Author: Iva Ursano

Ingredients

  • 2 tbsp unsalted butter divided
  • 1 8oz bag radishes rinsed, trimmed, roughly chopped
  • ¼ cup red onion finely diced
  • 2 tsp Italian seasoning
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Sea salt and freshly ground black pepper to taste
  • ¾ cup mini bell peppers tri-color, diced
  • 4 large eggs
  • 4 strips thick-cut bacon cooked crispy
  • 2 tbsp 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
  • 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!

Notes

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Nutrition

Calories: 363kcal
Southwestern Low Carb Breakfast Hash RecipePin
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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