Low Carb Classic Potato Hash
Indulge in a guilt-free and flavor-packed twist on a breakfast favorite with our **Low Carb Classic Potato Hash**. This nutritious and satisfying recipe swaps traditional potatoes for riced cauliflower, creating a light yet hearty dish that's perfect for keto or low-carb lifestyles. Cooked with a vibrant medley of onions, red and green bell peppers, and infused with the smoky warmth of paprika, this hash delivers all the comforting flavors you love—without the carb overload. Topped with perfectly cooked eggs nestled in savory vegetable goodness, this dish is a wholesome and quick meal that comes together in just 35 minutes. Ideal for busy mornings, brunch gatherings, or even a light dinner, this hash is a deliciously healthy take on the classic that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
- 4 eggs
Instructions
Chop the cauliflower into small florets, discarding the leaves and thick core.
Pulse the cauliflower florets in a food processor until they reach a rice-like consistency. Avoid over-processing to prevent a mushy texture.
Dice the onion, red bell pepper, and green bell pepper into small, bite-sized pieces.
Mince the garlic cloves finely.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion to the skillet and sauté for about 2-3 minutes until it becomes translucent.
Stir in the red and green bell peppers and cook for another 3-4 minutes until they begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Add the cauliflower rice to the skillet, mixing well to combine with the vegetables.
Sprinkle the smoked paprika, salt, and black pepper over the mixture, stirring well to ensure even seasoning.
Continue to cook the cauliflower hash for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly browned.
Create four small wells in the cauliflower mixture in the skillet and crack an egg into each well.
Cover the skillet and allow the eggs to cook for about 3-5 minutes or until they reach your desired level of doneness.
Garnish with freshly chopped parsley before serving.
Serve the low-carb hash immediately, either as is or topped with your favorite hot sauce.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2174 mg | 95% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 25.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2692 mg | 57% | |
*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.
