Keto cauliflower hash with eggs and Poblano peppers

Keto cauliflower hash with eggs and Poblano peppers

Southwest flavors meet keto sides in this gorgeous combo. Eggs aren't just for breakfast anymore, and hash doesn't have to include potatoes. Plus, peppers, roasted whole, can be a sophisticated finishing touch. It's a brave, new, delicious world. Jump in!

Keto cauliflower hash with eggs and Poblano peppers

Southwest flavors meet keto sides in this gorgeous combo. Eggs aren't just for breakfast anymore, and hash doesn't have to include potatoes. Plus, peppers, roasted whole, can be a sophisticated finishing touch. It's a brave, new, delicious world. Jump in!
USMetric
2 servingservings

Ingredients

  • 4 tbsp 4 tbsp mayonnaise
  • 1 tsp 1 tsp garlic powder or onion powder (optional)
  • 1 lb 450 g grated cauliflower
  • 1 oz. 28 g butter or coconut oil
  • salt and pepper
  • 1 tsp 1 tsp olive oil
  • 3 oz. 85 g pimiento de padronpimientos de padron or poblano pepperpoblano peppers
  • 6 6 large egglarge eggs
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Instructions

  1. Combine mayonnaise and garlic or onion powder in a small bowl and set aside.
  2. Grate the cauliflower, including the stem; either use a hand-held grater or chop it into rough, but fairly small, pieces in a food processor.
  3. Fry grated cauliflower for about five minutes in a generous amount of butter or oil. Season with salt and pepper to taste.
  4. Brush some oil on the poblanos. Fry or grill until the skin starts to bubble a little bit.
  5. Fry the eggs as you like them. Season with salt and pepper to taste. Serve immediately with the roasted poblanos and cauliflower hash. Top with a nice dollop of seasoned mayo.

Tip!

If you enjoy dairy, cheese sticks or fried halloumi cheese make a nice addition for flavor and protein. Crumbled feta is also tasty — it really compliments the roasted peppers! We feature mild green poblano peppers here, but you can substitute peppers of any color or level of heat! If you don't care for peppers, try sliced avocado instead.

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What did you think? Please share your thoughts in the comment section below!

9 comments

  1. 1 comment removed
  2. Ira
    Hi. Thanks for this recipe.
    Can I ask please what can I substitute for poblano peppers?
    I believe this is not available in my country (Philippines), or would be difficult to find.
    Thank you!
  3. Jacqueline
    Watch out for those poblano seeds. spicy! i washed my hands and then touched my face and I still had a lingering burn on my face afterwards. I recommend substituting poblano with bell peppers. Better since no spicy seeds.
  4. DANIYAL
    Please forgive me, but the picture does NOT have poblano chiles in it, they look more like Shishito peppers.
  5. Gato
    My wife has recently discovered that plants in the nightshade family cause her joints to swell.
  6. R
    This was a delicious recipe but I discovered the hard way that it's NOT a good idea to use pickled peppers! Even though I had rinsed them first, the vinegar just burned right off them and created fumes in the air that made me cough and my eyes water. They tasted fine after, but it really wasn't worth the toxic fumes. Be warned :-)
  7. 1 comment removed
  8. Nicholas
    I will just buy fresh grated cauliflower. The measurement amount is the same correct?
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    I will just buy fresh grated cauliflower. The measurement amount is the same correct?

    Yes, 1lb of grated cauliflower.

  10. Janel Hornstein
    My husband and I loved this recipe and used it as a breakfast. Our poblano peppers are very mild. I used frozen cauliflower rice from Costco which made it fast and simple .
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    My husband and I loved this recipe and used it as a breakfast. Our poblano peppers are very mild. I used frozen cauliflower rice from Costco which made it fast and simple .

    Thank you for sharing the tip to use the frozen cauliflower rice!

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