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Low-Carb Rainbow Chard & Sausage Hash

Today I'd like to share one of my favourite one-pot breakfast / dinner recipes. I prep my vegetables ahead and keep them in the fridge - it takes just a few minutes to cook. You can use kale or chard to make this recipe. I used rainbow chard also known as Swiss chard in various colours. Apart from using it in a hash or stir-fry, you can use Swiss chard in several other ways: in salads, butter-roasted as a side, or even to make wraps filled with vegetables, cheese, meat or eggs.

Also try similar quick & easy recipes:

Preparation time


Nutritional values (per serving):

8.3 grams 4.6 grams 29.4 grams 46 grams 21.7 grams 576 calories
Total Carbs12.1grams
Net Carbs8.3grams
of which Saturated21.7grams
Magnesium125mg (31% RDA)
Potassium1098mg (55% EMR)

Nutrition facts are calculated from 2 regular servings. Macronutrient ratio: Calories from carbs (5.9%), protein (20.8%), fat (73.3%)

Ingredients (makes 2 regular or 4 small servings):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Start by preparing the vegetables. You can find details on how to "rice" the cauliflower here. When done, set aside.
  2. Then cut the stalks of the chard off and chop into small pieces.
  3. Place the sausage meat in a large pan greased with a tablespoon of the ghee and cook until browned from all sides. When cooked, use a slotted spoon to transfer into a bowl.
  4. Add the remaining ghee to the pan. Peel and finely chop the garlic and place into the pan. Cook for just about a minute or until fragrant. Then, add the cauli-rice and cook over a medium heat for 5 minutes. Stir to prevent burning.
  5. Then add the chard stalks, Dijon mustard, ...
  6. ... lemon juice, and cook for another 2 minutes while stirring. Season with salt and pepper to taste and mix until well combined.
  7. Meanwhile, roughly chop the chard leaves and add to the pan. Cook for another 2 minutes.
  8. When done, add the cooked sausage, mix and take off the heat. Top with poached or fried eggs. How to poach eggs? There are several ways you can do that and here is a simple one: Fill a medium sauce pan with water and a dash of vinegar and bring to a boil over a high heat. Crack each egg individually into a ramekin or a cup. Using a spoon, create a gentle whirlpool in the water to help the egg white wrap around the egg yolk. Slowly lower the egg into the water in the centre of the whirlpool and cook for about 3 minutes. Then, use a slotted spoon to remove from the water and place on a plate. Repeat for all the remaining eggs. Enjoy!

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Comments (14)

Hi Martina, this looks incredible, healthy and nutritious. I have included it in my Best Low Carb Christmas Leftover Recipes roundup as it would be a great way to utilise all that leftover roast meat. Take care, Libby.


Thank you so much Libby!


Yum this looks great. Definitely going to make it a part of my whole 30 meal plan!


Thank you Chantelle!! Yes, this is definitely great for Whole30 Smile


This looks amazing I could eat it for breakfast, lunch AND dinner! Definitely going on my "recipes to make" list 😀


Thank you so much!! Smile


does the cali-rice taste like cooked cauliflower?  I was force-feed cauliflower as a child and to this day cannot eat it, even 50 years later, without gagging and throwing up but if it does not take like cooked cauliflower, i might be able to eat it.... hate to waste fund on something I will regurgitate, ya know  ;)


I can't taste any cauliflower and I guess that's because there are other ingredients that mask the flavour Smile Even this recipe doesn't taste like cauliflower:


look delicious


Thank you!


Love the runny eggs on top!! My hubby likes them hard boiled but that's how I'll make them for myself. I don't know where to find chard but it should work with kale and turkey sausages?


Yes that should work too! Smile


This is my kind of meal! Will be making it tomorrow... maybe add some bacon too Wink


Thank Pauline, hope you like it! Smile


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