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Looking for a tasty keto breakfast? Try our Keto Breakfast Hash, a dish packed with good fats, protein, and fiber. With a Southwestern twist, this hash serves up Mexican flavors for breakfast or any meal. It's just like our Keto Breakfast Potatoes,but it swaps potatoes with low-carb turnips and adds cheese, eggs, salsa, and veggies. Whether you're on a keto diet or just want a hearty morning meal, this recipe is for you. Let's get cooking!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍳 Ingredients for this keto breakfast hash recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Breakfast Hash: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto breakfast hash?
- Nutritional facts
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Whipping up our southwest breakfast hash is a breeze. In just 30 minutes, you'll have a hearty meal ready. Just chop the veggies, give them a quick sauté, and toss in the eggs. Let everything cook together, and voila - a satisfying breakfast to start your day off right!
Chef's note
This keto hash is packed with nutrients and super easy to whip up, making it a perfect meal any time of the day. The beauty of this recipe is its flexibility - you can mix it up by adding various veggies like broccoli or Brussels sprouts, different meats, or even a dash of your favorite spices.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 Minutes
- Difficulty Level: Easy
- Recipe Makes 4 Servings
For more inspiration check out our Breakfast recipe.
🍳 Ingredients for this keto breakfast hash recipe
Here's a simple ingredient list for preparing this breakfast skillet:
For hash
- 2 cups turnips, diced
- 1 bell pepper, diced
- ½ white onion, diced
- 2 garlic cloves, minced
- 1 ½ tablespoons taco seasoning
- 1 teaspoon salt
- 4 eggs
- ¼ cup Mexican blend cheese
- 3 tablespoons avocado oil
For toppings
- ¼ cup salsa
- 1 medium avocado, diced or sliced
- 2 tablespoons cilantro
- 1 jalapeno
- Lime wedges
Ingredient substitutions
Are there any ingredients on the list you'd like to skip? No problem! Here are some keto-friendly swaps you can make:
- Turnips: Can't find big turnips or are not a fan? Baby turnips halved, or even radishes work well for this recipe.
- Bell pepper: Any color of bell pepper is fine. If fresh ones are not available, go for roasted bell peppers.
- Onion: Try using shallots or green onions instead of regular onions for a different taste.
- Taco seasoning: If you don't have pre-made taco seasoning, whip up your own mix using cumin, chili powder, paprika, oregano, garlic powder, and onion powder.
- Mexican blend cheese: Any cheese that melts well, like cheddar, Monterey Jack, or Colby, can work. If you prefer no dairy, try vegan cheese.
Additional ingredients
Use these optional ingredients to increase the flavor profile of your low-carb meal:
- Meat: Toss in a protein like ground turkey, sausage, or bacon slices.
- Leafy greens: Boost nutrients with low-carb veggies like spinach or kale.
- Mushrooms: Various mushrooms can add more taste and texture.
- Herbs and spices: Change up the flavor with herbs like cilantro, parsley, or dill. Or add some heat with spices like smoked paprika or cayenne pepper.
To make this keto hash recipe, you'll need the following tools:
- 10" or larger cast-iron skillet
- Spatula or wooden spoon
- Lid for the skillet
Tools substitute options
- Skillet: No cast-iron skillet? No problem! Any large, heavy-bottomed skillet or frying pan will do.
- Spatula or wooden spoon: If you're missing a spatula or wooden spoon, use a fork, tongs, or even chopsticks to mix everything up.
- Lid: Use a large baking sheet or even aluminum foil as a cover.
How to make Keto Breakfast Hash: step-by-step guide
Cooking methods
- Sautéing
- Pan-cooking
Preparation steps
- Gather all the required ingredients for the recipe.
- Measure and prepare the veggies and other ingredients.
- Chop or dice up the turnips, bell pepper, onion, and avocado.
- Mince the garlic cloves.
Cooking instructions
- Heat your cast-iron skillet over medium-high heat. Once hot, add the avocado oil.
- Toss in the diced turnips and taco seasoning. Stir occasionally, cooking for about 5 to 7 minutes until the turnips soften slightly.
- Next, add the diced onion, bell pepper, and minced garlic. Continue to cook for another 3 minutes or until the veggies start to soften.
- Create four holes in the skillet by pushing the veggies aside.
- Gently crack an egg into each hole. Take care not to break the yolks.
- Cover the skillet with a lid. Allow it to cook for 3 to 4 minutes or until the egg whites set. Avoid overcooking as the yolks may fully set.
- Sprinkle cheese over the hash, and add any additional toppings you prefer.
Your savory, low-carb breakfast hash is now ready! Serve it hot, and savor the flavors!
Chef's pro tip
A common mistake with this keto breakfast hash is undercooking the turnips. They should be tender, not crunchy, for the best texture. To ensure this, add the turnips first and give them a head start before the rest of the veggies. Also, if you want to up the protein and fiber content, consider adding a can of black soybeans - they're keto-friendly and a great source of both!
What to serve with keto breakfast hash?
Enjoy this keto breakfast hash as a stand-alone dish, or pair it with other side dishes. Here are some examples:
- Keto naan: This Keto Naan is great for scooping up the tasty bits of the hash.
- Veggies: Pair with roasted or grilled veggies like Charred Broccoli, Green Beans, or Mediterranean Asparagusfor added nutrition.
Nutritional facts
Amount Per Serving
Calories: 224
Calories from fat: 153
Fat: 17g (26% Daily Value)
Saturated fat: 4g (25% Daily Value)
Cholesterol: 170mg (57% Daily Value)
Sodium: 914mg (40% Daily Value)
Potassium: 268mg (8% Daily Value)
Carbohydrates: 11g (4% Daily Value)
Fiber: 2g (8% Daily Value)
Sugar: 6g (7% Daily Value)
Protein: 8g (16% Daily Value)
Vitamin A: 1383IU (28% Daily Value)
Vitamin C: 54mg (65% Daily Value)
Calcium: 96mg (10% Daily Value)
Iron: 1mg (6% Daily Value)
How to make it healthier
You can make this keto hash recipe even healthier by following these tips:
- Limit the oil used in cooking.
- Substitute frying with baking. Preheat the oven to 375°F, distribute the ingredients in a greased baking dish, place the eggs on top, and bake for 15-20 minutes or until the eggs reach your preferred level of doneness.
- Opt for a low-fat cheese alternative instead of a full-fat Mexican blend.
- Incorporate more vegetables like zucchini or broccoli to boost the fiber content and increase satiety.
Time-saving tips
- Buy diced onion, turnip, and peppers from a nearby store.
What can I prepare ahead of time?
- If you're making your own taco seasoning, mix it in advance and store it in an airtight container.
- If you're using a cheese of your choice, shred it beforehand to use during cooking.
- Precut the veggies and store them in an airtight container in the fridge.
Storage and reheating instructions
Storage
- Fridge: If you have leftovers, you can store them in the fridge for 3-4 days.
- Freezer: For longer storage, freeze the hash without the eggs, as freezing and reheating cooked eggs can lead to a rubbery texture. You can freeze it for up to 2 months.
Reheating
- For refrigerated leftovers, gently warm the hash in a skillet over medium heat. Stir now and then until it's thoroughly heated. If needed, add a dash of oil or a pat of butter to prevent dryness.
- If the hash has been frozen (without eggs), allow it to thaw before reheating. Once warm, create new holes for fresh eggs and proceed to cook them as usual.
Recipe wrap-up and conclusion
Our Keto Breakfast Hash is a nutritious spin on the traditional hash, packed with Mexican flavors, nutrient-dense turnips, protein-rich eggs, and cheese. It's a versatile dish that's perfect for breakfast or dinner. With fresh ingredients, you can create a mouth-watering, supremely healthy meal in just 30 minutes. We encourage you to share this innovative, potato-free hash recipe with those exploring the keto diet or anyone seeking creative ways to incorporate more veggies into their meals. Try this healthy breakfast recipe and share your experiences with us. Enjoy!
Frequently asked questions
This keto hash recipe differs from traditional hash as traditional ones have high-carb potatoes while this one has turnips, low-carb options suitable for a keto diet. Although there is an absence of potatoes, this keto Southwestern breakfast hash is as satisfying and flavorful as the traditional hash.
Yes, if you prefer not to use eggs, you can omit them from the recipe. The dish will still be delicious and packed with flavorful vegetables and cheese.
Yes! If you prefer more spice or heat, add spices or hot peppers to spice it up.
Without divots, the eggs may spread too much and not hold their shape. it also affects the visual presentation of the dish.
Yes, this dish can be a fantastic addition to a buffet or party spread. It can be served in individual portions or as a shared dish. You can serve it with Pita Chips or keto crackers to scoop up the fun part.
Yes, you can easily double the quantities based on your needs. If you are making this recipe as a keto breakfast meal prep for the week, then you can double the ingredients, put the cooked hash, portion it into individual containers, and store them in the fridge.
📖 Recipe
Keto Southwestern Breakfast Hash
This Keto Southwestern Breakfast Hash is a great low-carb breakfast option or a fun dinner that's packed with cheese, eggs, salsa, avocado and more!
5 from 2 votes
Print Rate Pin Recipe
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: keto hash
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 224kcal
Ingredients
- 2 cups turnips diced
- 1 bell pepper diced
- ½ onion diced
- 2 cloves garlic minced
- 1 ½ tablespoons taco seasoning
- 1 teaspoon salt
- 4 eggs
- ¼ cup Mexican blend cheese
- 3 tablespoons avocado oil
Toppings:
- ¼ cup salsa
- 1 avocado diced or sliced
- 2 tablespoons cilantro
- 1 jalapeno
- Lime wedges
US Customary - Metric
Instructions
Heat your cast-iron skillet over medium-high heat. Once hot, add the avocado oil.
Toss in the diced turnips and taco seasoning. Stir occasionally, cooking for about 5 to 7 minutes until the turnips soften slightly.
Add the diced onion, bell pepper, and minced garlic. Continue to cook for another 3 minutes or until the veggies start to soften.
Create four holes in the skillet by pushing the veggies aside.
Gently crack an egg into each hole. Take care not to break the yolks.
Cover the skillet with a lid. Allow it to cook for 3 to 4 minutes or until the egg whites set. Avoid overcooking as the yolks may fully set.
Sprinkle cheese over the hash, and add any additional toppings you prefer.
Nutrition
Nutrition Facts
Keto Southwestern Breakfast Hash
Amount Per Serving
Calories 224Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 170mg57%
Sodium 914mg40%
Potassium 268mg8%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 8g16%
Vitamin A 1383IU28%
Vitamin C 54mg65%
Calcium 96mg10%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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