Keto Breakfast Hash

Instructions

1. Step 1

   Prepare the cauliflower, bell pepper, onion, zucchini, garlic, and parsley as described.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the pork sausage and break it into small pieces while cooking until browned and its center reaches 71°C.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 340.0 gr Pork Sausage

   Cookware: large skillet, spatula

3. Step 3

   Transfer the browned sausage to a clean plate. Add the remaining 1 tbsp (15 ml) olive oil, then add the onion, bell pepper, and zucchini. Cook over medium heat until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 15.0 ml Olive Oil, 80.0 gr Onion, 200.0 gr Zucchini

   Cookware: large skillet, spatula

4. Step 4

   Add the cauliflower, garlic, paprika, salt, and black pepper. Cook over medium heat, stirring occasionally, until the cauliflower is tender and lightly browned.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Cauliflower, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 3.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: large skillet, spatula

5. Step 5

   Return the cooked sausage to the skillet and stir until evenly distributed and hot.

   Timer: 2 min (fixed)

   Cookware: large skillet, spatula

6. Step 6

   Make four wells in the hash and crack one egg into each. Reduce to low heat, cover, and cook until the eggs reach 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: large skillet, lid, spatula

7. Step 7

   Sprinkle the cheddar cheese over the hash, cover, and cook over low heat until melted.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Cheddar Cheese

   Cookware: large skillet, lid

8. Step 8

   Remove the skillet from the heat, scatter the parsley over the hash, and serve.

   Ingredients used: 8.0 gr Parsley

   Cookware: large skillet