This butternut squash hash with bacon and a fried egg is the perfect low carb brunch! Gluten free recipe with video tutorial.
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I *love* butternut squash. There are many forms of low carb diet, and several accept butternut squash completely. However, it weighs in at 13g net carbs for a cup of cubed squash – and that adds up pretty fast if you want to make a hash. Much lower than potato, for sure, which is double the amount of carbohydrates. But it's too high for me. The solution? Mix it with something that has a lower carb count, but similar texture. TURNIP. Yes, it's not trendy, or even all that commonly used. But it IS available in most stores and at 5.7g net carbs per cup of cubed – it's way better!
I've paired this hash with bacon and a fried egg. Because, well, actually, do I have to explain why? It's really very good, and I'll leave it at that.
Check out all my low carb brunch recipes!
Watch the video tutorial or scroll down for the full details and printable recipe card!
How to Make Low Carb Butternut Squash Hash
Fry the chopped bacon in a little olive oil until the fat has rendered. Mmmmm bacon!
Remove the bacon with a slotted spoon and set aside, leaving the grease. Add the cubed turnip and butternut squash to the pan and cook until tender – around 20 minutes. The flavors of the bacon fat will soak into the vegetables making them extra delicious.
When the veggies are nearly done, heat a small non-stick frying pan and fry the eggs to your liking.
Add the bacon back into the vegetable pan and warm through. Serve the veggies, season with black pepper, and top everything with the fried egg. The perfect low carb brunch with lots of bonus vegetables!
You might also like my Butternut Squash and Parmesan Dip!
Low Carb Butternut Squash Hash
This butternut squash hash with bacon and a fried egg is the perfect low carb brunch!
Ingredients
- 4 slices smoked bacon, chopped
- olive oil
- 1 cup cubed turnip
- 1 cup cubed butternut squash
- 2 eggs
- black pepper
Instructions
- Fry the chopped bacon in a little olive oil until the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the grease.
- Add the turnip and butternut squash to the pan and cook until tender - around 20 minutes.
- When the veggies are nearly done, heat a small non-stick frying pan and fry the eggs to your liking. Add the bacon back into the vegetable pan and warm through.
- Serve the veggies, season with black pepper, and top everything with the fried eggs.
Notes
10g net carbs per serving (half the recipe).
Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 202Total Fat 8gSaturated Fat 2gCholesterol 192mgSodium 624mgCarbohydrates 13gNet Carbohydrates 10gFiber 3gSugar 4gProtein 18g
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