Cabbage Breakfast Hash

This Cabbage Breakfast Hash is a sort of hash brown dish I made by accident.

But it’s totally keto!

Someone gave me this turkey bacon, and the flavor reminded me of smoked sausage made from turkey, so I thought it would go great with cabbage fried in butter, and guess what?

This turkey bacon cabbage breakfast hash was a smash hit. I added some smoked paprika, garlic, and parsley, then popped a fried egg on top and served it with some unsweetened ketchup on the side, and felt like I was having deluxe hash browns in a diner.

Oh, and OF COURSE you can make this with any old bacon you want.

INGREDIENTS

8 slices Organic Uncured Turkey Bacon, sliced or chopped
32 grams Onion, diced
20 grams Butter, divided
1/2 gram (1/2 tsp) Garlic Powder
1/2 gram (1/2 tsp) smoked Paprika
2 3/4 cups Green Cabbage, shredded

Optional:

Fresh minced or granulated garlic to taste
Parsley flakes
1/3 tsp Hickory Liquid Smoke
Sliced green onions, for garnish

DIRECTIONS

Heat a skillet over medium flame, and add half the butter.

Once the butter starts to sizzle a bit, add the chopped or sliced turkey bacon, and cook until nearly crisp (it will crisp after releasing its moisture).

Add the remaining butter to the skillet to melt, then add the liquid smoke.

Add the shredded cabbage and onion, and using tongs, coat the cabbage and onions in the liquid.

Fry the cabbage and bacon further until your desired done-ness. Add salt, pepper, paprika, and stir.

At this point, I divided it into two servings and fried an egg on top of what was left in the skillet (optional)

Serve hot and garnish with green onions (optional).

Makes 2 servings. I reheated leftovers in a skillet and ate them with another egg.

To make this PSMF and / or Dairy-free:

Skip the butter and use only a spray or two of coconut oil spray