Keto Leftover Thanksgiving Ham Hash Recipe

Breakfast
Gluten Free
Lunch
Quick Easy
4.5/5
(1236 reviews)
Keto Leftover Thanksgiving Ham Hash
Zylo Recipes

Description

Imagine a hearty and satisfying hash, perfect for those mornings when you crave something substantial and flavorful. This recipe transforms humble leftovers into a delightful culinary experience, a symphony of textures and tastes that dance on your palate. Diced ham, gently pan-fried to a golden-brown perfection, forms the savory base of this dish.

Crispy pancetta adds a delightful crunch and a smoky richness that complements the ham beautifully. The subtle sharpness of thinly sliced radish provides a refreshing counterpoint to the richer elements, while shredded sprouts offer a mild, earthy sweetness. Tender kale, lightly sautéed until just wilted, brings a touch of verdant freshness and a pleasant chewiness to the mix.

Aromatic rosemary, finely chopped, infuses the entire dish with its distinctive fragrance, creating a warm and inviting aroma that fills your kitchen. Finally, eggs, cooked to your preference – whether softly scrambled, sunny-side up, or perfectly poached – crown the hash, adding a creamy richness that ties all the ingredients together. The beauty of this dish lies in its versatility.

It’s a canvas for your culinary creativity, an opportunity to use up those stray vegetables lingering in your refrigerator. Consider adding shredded cabbage for a touch of sweetness and crunch, or perhaps some cauliflower florets for a mild, nutty flavor. Broccoli, with its slightly bitter edge, would also be a welcome addition.

Feel free to experiment with different herbs and spices to create your own unique flavor profile. A pinch of red pepper flakes would add a touch of heat, while a sprinkle of smoked paprika would enhance the smoky notes. Whether you enjoy it for breakfast, brunch, or lunch, this hash is sure to become a favorite.

It’s a celebration of simple ingredients, transformed into something truly special. The combination of savory, salty, and slightly sweet flavors, combined with the variety of textures, makes each bite a delightful surprise. It’s a dish that nourishes both body and soul, a comforting and satisfying meal that will leave you feeling energized and ready to tackle the day.

Preparation Time

Prep Time
10 min
Cook Time
18 min
Total Time
28 min

Nutrition Information

Per 1 servings serving
C
Calories
520 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 120 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Radishes Raw
    Radishes Raw
    4 large (1" to 1-1/4" dia)
    2.
    Ham Cooked
    Ham Cooked
    3.5 oz
    3.
    Diced Pancetta
    Diced Pancetta
    2 oz
    4.
    Rosemary, fresh
    Rosemary, fresh
    2 tsp
    5.
    Raw egg
    Raw egg
    2 medium
    6.
    Brussels sprouts, raw
    Brussels sprouts, raw
    1 cup
    7.
    Olive oil
    Olive oil
    1 tbsp
    8.
    Garlic, fresh
    Garlic, fresh
    1 clove
    9.
    Kale, raw
    Kale, raw
    1 cup

Instructions

    1.
    Heat the olive oil in a large skillet over a medium heat. Add the diced pancetta. Cook the pancetta through until browned all over. Remove from the skillet with a slotted spoon and set to one side.
    2.
    Trim the tips and tops from the radishes and sprouts and discard. Thinly slice the radishes and sprouts, finely chop the rosemary and crush the garlic. Add the chopped sprouts and radishes to the skillet used to cook the pancetta, along with the rosemary and garlic. Pan fry gently over a low/medium heat for 4-5 minutes until tender and fragrant.
    3.
    Clean the kale and remove any tough stalks. Add the kale leaves to the skillet and stir well to combine. Cook for a minute or so until the leaves are tender and just wilted.
    4.
    Roughly chop or shred the leftover ham. Return the pancetta to the skillet along with the ham. Stir well and pan fry everything for a few minutes to completely heat through the ham.
    5.
    Make two wells in the hash. Crack an egg into each well. Let the egg fry in amongst the hash until cooked through to preference. Serve the hash hot.