17 Dec Lean and Clean: Low Carb Breakfast Hash
One of my favourite things about visiting the UK is getting to spend time with my Dad and showing him how much he means to me (he is without a doubt my most favourite person in the world, and I strive every day to emulate his work ethic and resiliency).
And feeding people is my love language, but when it comes to breakfasts my Dad doesn’t quite share my love for smoothies…
So I’m whipping up my Low Carb Breakfast Hash: the perfect dish for someone who loves a warm, hearty breakfast that you can use as a vehicle for all the veggies! It’s so simple to make, everything is cooked in one pan (so saves on dishes), and is incredibly versatile (you can switch out the ground turkey for ground beef, or tofu or chickpeas for my plant-based eaters, and use up any vegetable leftovers in the fridge).
It’s one of the new recipes from my updated Lean and Clean Program that launches late Spring of this year!
Low Carb Breakfast Hash
- 1lb organic ground turkey
- 3 pasture-raised eggs
- 1/2 white onion, diced
- 1 zucchini, diced
- 1 butternut squash, diced
- 2 handfuls kale, roughly chopped
- 1 tablespoon coconut oil
- 1/2 teaspoon of garlic powder, onion powder, smoked paprika, Himalayan salt, black pepper
- Handful of fresh parsley, chopped
Preheat the oven to 350 degrees.
Heat the coconut oil in a pan and add the ground turkey. Cook for 10 minutes, then add the onion, zucchini butternut squash and seasonings. Cook for a further 5 minutes, then add the kale, and make 3 spaces for the eggs. Add the eggs, then place in the oven to cook for a further 5 minutes, or until the eggs are cooked to your liking. Garnish with fresh parsley to serve.