• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Prep Time 25 minutes
Cook Time 25 minutes
Servings 4
Calories 358 kcal
Ingredients
4 slices bacon 4-6 slices cut into 2.5cm pieces (140g)
1 tbsp butter
2 ounces yellow onion chopped or 70grams
8 ounces cauliflower florets diced into 2cm cubes or 250 grams
6 ounces turnips peeled and diced into 2cm cubes or 200 grams
4 ounces red bell pepper chopped (119g) or 1 medium
1 chili fresh, deseeded and finely diced (5g) optional
2 cloves garlic minced
1/2 tsp salt or to taste (bearing in mind bacon is salty)
1/3 tsp ground black pepper
3 tbsp water
1/4 tsp paprika (or smoked paprika)
6 ounces turkey cooked (or chicken) or 170 grams
1 tbsp olive oil to fry the eggs
4 large eggs
Dressing
1 tsp wholegrain mustard
1 tsp red wine vinegar
1.5 tbsp extra virgin olive oil
salt and pepper to taste
Instructions

In a large non-stick or cast iron pan over a medium heat, fry the bacon until crispy or to your liking, approximately 5 minutes. Turn off the heat and transfer the bacon to kitchen paper. Keep any bacon fat in the pan.

Turn the heat back to medium and add the butter plus the onion, cauliflower and turnips to the pan. Cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften and begin to turn golden. Add the pepper and cook for 2 minutes. Add the chili and garlic for 1 further minute. Season with salt and pepper.

Add 3 tablespoons of water, plus the paprika and cover with a lid. Cook until the cauliflower is tender and the water has evaporated, about 3 minutes. (If the water evaporates before the cauliflower is tender, add a little more and cook for 1 – 3 more minutes.)

Stir through the cooked turkey and bacon.

Make the dressing by mixing the mustard, vinegar, olive oil, salt and pepper. Stir through the Low-Carb Turkey Hash leaving a little to drizzle on top of the eggs.

Add the olive oil to a clean non stick frying pan. Crack the eggs in the pan and fry to your liking. Season with salt and pepper.

Serve the eggs on top of the hash and drizzle with the remaining dressing.

(If you prefer you can create holes in the hash and crack the eggs in and cook with a lid on for about 5 minutes or to your liking. You don’t need the olive oil for this.)

Storage: Hash can be stored in the fridge in Tupperware for up to 2 days. Eggs are best freshly cooked.

Recipe Notes

Net Carbs: 8

Nutrition Facts
Low-Carb Turkey Hash
Amount Per Serving (1 serving)
Calories 358
Calories from Fat 243
% Daily Value*
Fat 27g
42%
Saturated Fat 8g
50%
Cholesterol 230mg
77%
Sodium 630mg
27%
Potassium 548mg
16%
Carbohydrates 11g
4%
Fiber 3g
13%
Sugar 5g
6%
Protein 18g
36%
Vitamin A 1441IU
29%
Vitamin C 90mg
109%
Calcium 63mg
6%
Iron 2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.