Keto Classic Potato Hash
Transform your breakfast routine with this Keto Classic Potato Hash, an ingenious low-carb twist on the traditional recipe. Instead of starchy potatoes, this dish cleverly uses radishes, which caramelize beautifully and provide a tender-crisp bite. Sautéed with fresh onion, bell pepper, and aromatic garlic, this hash is seasoned to perfection with paprika, salt, and pepper for a smoky, savory flavor profile. A golden fried egg atop this skillet masterpiece takes things to new heights, delivering a protein-packed start to your day. With just 40 minutes from start to finish, this keto-friendly breakfast is quick, satisfying, and perfect for anyone embracing a low-carb lifestyle. Garnished with vibrant parsley, this dish is as enticing to the eyes as it is nutritious—a delicious way to reinvent your morning meal! Keywords: keto breakfast, low-carb hash, keto potato substitute, radish hash recipe.
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Recipe Information
Ingredients
- 1 pound Radishes
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Onion
- 1 medium Bell pepper
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 4 Eggs
Instructions
Wash the radishes thoroughly and trim the ends. Cut the radishes into quarter-inch cubes.
Peel and dice the onion. Dice the bell pepper and mince the garlic cloves.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the diced onion and bell pepper to the skillet. Sauté for about 4-5 minutes until they are soft and translucent.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the cubed radishes to the skillet, stirring well to coat them with the oil and butter. Season with salt, black pepper, and paprika.
Cover the skillet with a lid and cook the radishes for about 10-15 minutes, stirring occasionally, until they are tender and golden around the edges.
Remove the lid and increase the heat to medium-high. Cook for another 3-5 minutes to allow the hash to crisp up.
While the hash is cooking, crack the eggs into a separate non-stick skillet over medium heat. Cook the eggs to your preference (sunny side up, over easy, etc.).
Chop the fresh parsley and sprinkle it over the cooked radish hash.
Serve the radish hash topped with the cooked eggs. Add extra salt and pepper to taste, if desired.
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 5984 mg | 260% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 40.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
