Keto Breakfast Hash (Leftover Brisket)
A breakfast perfect for leftover meat from last nights dinner!
Servings: 2 people
Calories: 631kcal
Equipment
- 1 Skillet
Ingredients
- 1 10-12 ounce turnip peeled and diced
- 1 tablespoon oil
- 1 poblano pepper seeded and diced
- 1/4 white onion diced
- 1 cup leftover liquid/veggie mix *from the leftover brisket, Omit if not using leftovers from the original recipe
- 8 ounces leftover brisket chopped
- 4 eggs
- chives optional
- hot sauce optional
- sour cream optional
Instructions
- Take a large 10 or 12-inch skillet and add the turnip, add enough water to cover, bring to a simmer. Continue to simmer for 8 minutes, drain.
- While the turnips are simmering chop the onion, poblano, and brisket.
- Return the empty skillet to the stove over medium heat. Add the oil, onion, and poblano. Saute these for 3 minutes to soften then add the cooked turnips. Cook this over medium heat until the turnips are a little brown and the onion and peppers are cooked through another 5 minutes or so.
- Add in 1 cup of the leftover liquid/vegetable mix from the brisket and the brisket, stir to heat through.
- Move the contents of the pan around to make room for 4 eggs. You want 4 little wells, crack an egg into each area. Cover with a lid or foil and continue to cook until the eggs are set. 3 to 6 minutes.
- Top with chopped chives, hot sauce, and sour cream if desired.
Notes
[nutrition-label]
This is an estimate powered by fatsecret.com and does not include optional toppings! Calculate your exact ingredients and weights for a more accurate count as sizes and ingredients vary by brand.
Nutrition
Calories: 631kcal | Carbohydrates: 7g | Protein: 42g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Fiber: 2g | Vitamin A: 750IU | Vitamin C: 53.6mg | Calcium: 70mg | Iron: 4.3mg