Ingredients
Equipment
Step-by-Step Instructions
- Peel the turnip and butternut squash and cut both into ½-inch (1 cm) cubes, so they cook at the same rate.
- Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook, stirring now and then, for 5 to 7 minutes, until the fat has rendered and the bacon is crisp. Lift the bacon out with a slotted spoon and set it aside on a plate, leaving the fat in the pan.
- Add the turnip and butternut squash to the bacon fat and spread them into an even layer. Cook over medium heat for about 20 minutes, stirring every few minutes, until the cubes are tender when pierced with a fork and browned in spots.
- When the vegetables are nearly done, heat a small nonstick frying pan over medium-low heat and fry the eggs to your liking, about 3 to 4 minutes for set whites and runny yolks.
- Stir the bacon back into the hash and cook for 1 minute to warm through. Divide between two plates, top each with a fried egg, season with black pepper and sprinkle with parsley.
Nutrition
Video
Notes
Net carbs: about 10g per serving (half the recipe). Mixing turnip in with the butternut squash is what keeps it there; using 2 cups of butternut squash and no turnip brings it to roughly 14g net carbs per serving.
Make it heartier: add 4 oz cooked breakfast sausage with the bacon, or top each serving with 2 eggs instead of 1 (add the extra eggs to your nutrition count).
Storage: keep leftover hash in the fridge for up to 4 days and reheat in a hot skillet. Fry the eggs fresh.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
