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Cabbage hash is my current favorite go-to keto breakfast dish. It's basically stir-fried cabbage with a sauce or flavourings mixed in, any other add-ins, and then topped with a fried egg.
I’ve played around with other flavourings, such as chilli sauce, herbs and spices, or stirring through a can of tuna or salmon. The combo below is my current favourite — flavoured with pesto (I used jarred, but you could make your own) and chunks of salty fried halloumi. Yum!
Hands-on Overall
Serving size hash with 1 egg
Nutritional values (per hash with 1 egg)
Net carbs7.2 grams
Protein25 grams
Fat61 grams
Calories682 kcal
Calories from carbs 4%, protein 15%, fat 81%
Total carbs12.4 gramsFiber5.2 gramsSugars3.9 gramsSaturated fat18.8 gramsSodium1,238 mg(54% RDA)Magnesium97 mg(24% RDA)Potassium528 mg(26% EMR)
Ingredients (makes 2 servings)
- 3 tbsp extra virgin avocado oil, ghee or olive oil, divided
- 1/2 large head savoy or green cabbage, hard stem removed (300 g/ 10.6 oz)
- 150 g halloumi (5.3 oz)
- 2 large eggs
- 3 tbsp pesto (45 g/ 1.6 oz) - you can make your own pesto
- cracked pepper to serve
Instructions
- Prepare the cabbage firstly by removing outer leaves and cutting out any thick inner pieces (especially if using Savoy cabbage). Slice the cabbage into ribbons.
- Heat 1 tbsp of the oil in a large fry pan and add the cabbage. Cook over low-to-medium heat, stirring occasionally until the cabbage is soft, 4-5 minutes. Note green cabbage will take a few minutes longer to cook than Savoy. Optionally you can add a dash of water to cook the cabbage.
- Meanwhile, cut the halloumi into 1 1/2 cm (1/2 inch) cubes. In another pan add another tbsp of oil and add the halloumi. Cook over medium heat a minute or so until browned on each side.
- Add the cooked halloumi, along with the pesto, to the cabbage and stir through. Reduce heat to the lowest setting.
- In the pan you cooked the halloumi in, add the final tbsp of oil, and when heated, crack the two eggs in and cook a few minutes until the whites are just set.
- To serve, divide the cabbage mix across two plates and add an egg on top of each. Dust with cracked pepper. Serve immediately.
Cabbage, Halloumi & Pesto Breakfast Hash
Step by Step
Ingredients
- 3 tbsp extra virgin avocado oil, ghee or olive oil, divided
- 1/2 large head savoy or green cabbage, hard stem removed (300 g/ 10.6 oz)
- 150 g halloumi (5.3 oz)
- 2 large eggs
- 3 tbsp pesto (45 g/ 1.6 oz) - you can make your own pesto
- cracked pepper to serve
Instructions
- Prepare the cabbage firstly by removing outer leaves and cutting out any thick inner pieces (especially if using Savoy cabbage). Slice the cabbage into ribbons.
- Heat 1 tbsp of the oil in a large fry pan and add the cabbage. Cook over low-to-medium heat, stirring occasionally until the cabbage is soft, 4-5 minutes. Note green cabbage will take a few minutes longer to cook than Savoy. Optionally you can add a dash of water to cook the cabbage.
- Meanwhile, cut the halloumi into 1 1/2 cm (1/2 inch) cubes. In another pan add another tbsp of oil and add the halloumi. Cook over medium heat a minute or so until browned on each side.
- Add the cooked halloumi, along with the pesto, to the cabbage and stir through. Reduce heat to the lowest setting.
- In the pan you cooked the halloumi in, add the final tbsp of oil, and when heated, crack the two eggs in and cook a few minutes until the whites are just set.
- To serve, divide the cabbage mix across two plates and add an egg on top of each. Dust with cracked pepper. Serve immediately.
Nutrition (per serving, hash with 1 egg)
Calories682kcal
Net Carbs7.2g
Carbohydrates12.4g
Protein25g
Fat61g
Saturated Fat18.8g
Fiber5.2g
Sugar3.9g
Sodium1,238mg
Magnesium97mg
Potassium528mg
Detailed nutritional breakdown (per hash with 1 egg)
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