This potato-free hash is highly nutritious, yet low in calories and carbohydrates! Enjoy it for breakfast, lunch or dinner.
Sometimes the mornings are so crazy that I end up eating something quick, like a piece of fruit, and then later in the day make my “real” breakfast. The great thing is, breakfast food is great for any time of the day. Helloooooo brinner!
One of my favorite dishes is a good hash. I am not shy when it comes to potatoes so that would be my typical go-to base, but I didn’t have any and I know they aren’t ideal for everyone, so I made this potato-free hash with my spiralizer.
If you don’t have a spiralizer, put it on your wish list. They make cooking with veggies fun! HERE is the one I have and love (affiliate link fyi). If you don’t have one, that’s fine too, just shred or dice your zucchini.
I used other typical ingredients you’d find in a hash, like onion, bell pepper and eggs. My sweet neighbor shared her fresh eggs with us…so exciting!
She has the most amazing chicken coup in the backyard. I was thrilled to cook with the freshest eggs I’ve probably ever have had! One thing I noticed about the super fresh eggs was the beautiful bright colored yolk.
Farm fresh eggs have more beta carotene, good of you omega 3 fatty acids and increased vitamins A, E and D. If at all possible buy yours farm fresh or from a farmers market.
This potato-free hash is a low carb option for those that like those familiar flavors. Top it with an sunny side up or over easy egg and you have a nutritious, high protein + vegetable breakfast.
Then you can customize it with cheese if you like or extra toppings like hot sauce.
[Tweet “Low Carb Breakfast Option>>Zuchhni Hash (No Potato)- Super Simple! #glutenfree”]
- 2 zucchini, spiraled to the thinnest setting (or you could dice or shred)
- 2 bell pepper, diced
- ½ large onion, diced
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons olive oil
- Heat a large skillet to medium high heat and add 2 teaspoons olive oil. Add vegetables and sauté for 6-7 minutes or until tender. Using kitchen shears cut in a few places to avoid super long zucchini pieces. After veggies become tender and start to release water, take the pan to the sink and using a lid drain of excess water. Return to burner, turn off heat and stir in garlic powder, dried rosemary, salt and pepper.
- While veggies cook, use a smaller skillet and cook eggs to your desired preference, sunny side up, over easy or over hard.
- Divide vegetable mixture among plates, top with one or two eggs.
Peanut Butter Pancakes
Roasted Tomato Salsa
Easy Vegetable Soup
Cheesy Chicken and Rice Skillet
What a great breakfast idea! Healthy and nutrient-dense! It will give me the necessary energy to make it throughout the day!
Terrific recipes for those of use who need to watch our calorie intake and get bang calorie per calorie in nutrition. Easy to follow instruction and tasty results. It would be really helpful for some of us if a calorie count was included in the information. Thanks. I’ve printed off a few of your recipes and intend to to try them asap.