Keto Breakfast Hash

Keto Breakfast Hash (Leftover Brisket)

This keto breakfast hash is the second recipe in Cook Once Eat Twice Brisket #2 post. This is a hearty breakfast perfect for the cold days ahead. I miss potatoes more than anything since going low carb. As with everything I eat them in moderation but using turnips instead makes this completely doable any day of the week.  I know the big question is “does it taste like a potato”? Well does cauliflower taste like a potato… NO! No, it does not taste like a potato but a perfectly fine substitute in my opinion. Boiling it takes out the bitterness and sauteeing it with all the other yummy flavors makes this a hash we are always happy to eat! I say this recipe serves 2 but really it serves 3ish in our house. I only eat one egg portion, my husband 2, and there is always a serving leftover for lunch!

Check out the original recipe for the Oven Baked Brisket here.

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Keto Breakfast Hash
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5 from 3 votes

Keto Breakfast Hash (Leftover Brisket)

Course Breakfast and Brunch, Main Dish, Meat
Cuisine Keto, Low Carb, Quick and Easy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 631

Ingredients

  • 1 10-12 ounce turnip peeled and diced
  • 1 tablespoon oil
  • 1 poblano pepper seeded and diced
  • 1/4 white onion diced
  • 1 cup leftover liquid/veggie mix *from the leftover brisket, Omit if not using leftovers from the original recipe
  • 8 ounces leftover brisket chopped
  • 4 eggs
  • chives optional
  • hot sauce optional
  • sour cream optional

Instructions

  • Take a large 10 or 12-inch skillet and add the turnip, add enough water to cover, bring to a simmer. Continue to simmer for 8 minutes, drain.
  • While the turnips are simmering chop the onion, poblano, and brisket.
  • Return the empty skillet to the stove over medium heat. Add the oil, onion, and poblano. Saute these for 3 minutes to soften then add the cooked turnips. Cook this over medium heat until the turnips are a little brown and the onion and peppers are cooked through another 5 minutes or so.
  • Add in 1 cup of the leftover liquid/vegetable mix from the brisket and the brisket, stir to heat through.
  • Move the contents of the pan around to make room for 4 eggs. You want 4 little wells, crack an egg into each area. Cover with a lid or foil and continue to cook until the eggs are set. 3 to 6 minutes.
  • Top with chopped chives, hot sauce, and sour cream if desired.

Notes

This is an estimate powered by fatsecret.com and does not include optional toppings! Calculate your exact ingredients and weights for a more accurate count as sizes and ingredients vary by brand.

Nutrition

Calories: 631kcal | Carbohydrates: 7g | Protein: 42g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Fiber: 2g | Vitamin A: 750IU | Vitamin C: 53.6mg | Calcium: 70mg | Iron: 4.3mg
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