Keto Savory Vegetable Hash
Satisfy your cravings for a hearty, low-carb dish with this Keto Savory Vegetable Hash, a perfect fusion of flavor and nutrition. Packed with vibrant zucchini, bell pepper, and tender cauliflower florets, this recipe is elevated with the aromatic warmth of garlic, paprika, and sautéed red onion. Baby spinach adds a nutritious boost, while a sprinkle of fresh parsley finishes the dish with a pop of freshness. Ready in just 35 minutes, this hash is an excellent choice for a keto-friendly breakfast or a versatile side dish. Lightly browned and bursting with savory flavor, this one-pan meal delivers on texture and taste while keeping your carb count in check.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Bell pepper
- 0.5 small Cauliflower head
- 2 cups Baby spinach
- 2 tablespoons Olive oil
- 0.5 medium Red onion
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Start by washing and trimming the ends of the zucchini. Cut it into small cubes and set aside.
Core the bell pepper, remove the seeds, and chop it into small pieces.
Cut the cauliflower into tiny florets, similar in size to the zucchini cubes. Rinse and drain the baby spinach leaves.
Finely chop the red onion and mince the garlic cloves. Set these aside while you prepare the pan.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped red onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Increase the heat to medium-high and add the cubed zucchini, chopped bell pepper, and cauliflower florets to the skillet.
Season with salt, black pepper, and paprika. Stir to combine all the vegetables and spices evenly.
Cook the vegetable mixture for about 12-15 minutes, stirring occasionally. Allow the vegetables to brown slightly for added flavor.
Once the vegetables are tender and lightly browned, reduce the heat to medium and add the baby spinach to the skillet.
Cook for an additional 2-3 minutes until the spinach is wilted and well combined with the rest of the vegetables.
Taste the hash and adjust the seasoning with more salt or pepper if needed.
Remove from heat and sprinkle fresh parsley over the top for garnish.
Serve hot as a delicious keto-friendly breakfast or side dish. Enjoy!
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 23.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1267 mg | 27% | |
*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.
