Low-Carb Breakfast Hash

Ingredients

• Bacon

  Raw, cured pork

  8 strip or 96g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  3 tbsp or 44g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chives

  Raw

  2 tbsp chopped or 6g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. In a large nonstick skillet over medium heat, fry the bacon until crispy. Transfer the bacon to a paper towel-lined plate, leaving most of the bacon fat in the skillet. Remove any blackened bits.
2. Return the skillet to medium heat and add the onion, bell pepper, and cauliflower. Cook, stirring occasionally, until the vegetables are softened and golden. Season with salt, pepper, and paprika.
3. Add 2 tablespoons of water, cover the skillet, and cook until the cauliflower is tender and the water has evaporated, about 5 minutes. Add more water if needed.
4. Remove the lid, stir in garlic and chives, and cook until the garlic is fragrant, about 30 seconds. Create four wells in the hash and crack an egg into each. Season with salt and pepper, sprinkle cheese and bacon over the top, cover, and cook until eggs are done to your preference.

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