Low Carb Breakfast Hash

There’s something magical about today. We’re on the cusp of our first major cold front since March, and all is calm right now. The trees are still, the sun is shining, and I haven’t heard a bird chirp all morning. It’s like they know cold weather is coming.

It’s officially, officially my favorite time of year. There’s nothing better than waking up and sitting on your porch with a hot cup of pumpkin-spiced coffee. The leaves will start falling soon and my boots will start crunching them with every step I take.

It’s a beautiful, peaceful end to the summer season. I’ve been ready for it for months, but it took a little longer this year. Oklahoma ended up having the 7th hottest September on record. We also never reached 65 degrees in September, which is a rarity.

Now we can dive right into all the goodness that autumn has to offer. I’ve been cooking hearty, stick-to-your-rib type meals to get myself in tip-top winter shape. The best way to start your day is with a big, filling breakfast…and hash truly checks all the boxes.

It’s hard to make a breakfast hash without potatoes, but not impossible. Sure, cauliflower rice doesn’t have quite the same pop that potatoes have, but you can still get it nice and browned and toasty—just like a good chunky tater. The rest of the hash ingredients are all here: peppers, sausage, onions, cheese and eggs.

Typically, you’ll see the eggs either served on the side or scrambled in with the potatoes. This time, we’re going for rustic look: runny, yolky eggs cooked into wells (holes) in the hash. This way you get that eggy goodness all throughout the dish.

When it comes to sausage, link is best. I’ve always preferred sausage links to sausage patties or crumbles. I’m sure it’s just like preferring a red M&M above all the rest; there’s really no difference. But to me, sausage links are king. All you have to do is fry them up, slice them, then throw them back into the hash.

Enjoy!

Step-By-Step Instructions

Heat one tablespoon oil in a large skillet over medium heat. Add sausage links and cook until browned on all sides, about 5-6 minutes. Remove links to a cutting board to let cool. Slice sausage.

Meanwhile, heat remaining tablespoon olive oil in same skillet.

Add onion and bell pepper and saute, scraping any browned bits from the pan, until browned and tender, about 3-4 minutes.

Add cooked cauliflower rice, salt, pepper and garlic to skillet and pat down into one layer with a spatula.

Let mixture cook for 2-3 minutes until browned, then stir. Continue cooking for another 3-4 minutes.

Add sliced sausage and cheese to skillet and stir. Make four wells (holes) using your spatula for where the eggs will go.

Crack eggs directly into holes and season with salt and pepper. Cover skillet and let eggs cook until whites are opaque but yolks are still runny, about 1-2 minutes. Remove skillet from heat and serve.