Low Carb Cod, Bacon and Cauliflower Hash Recipe

Breakfast
Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(9 reviews)
Low Carb Cod, Bacon and Cauliflower Hash
Zylo Recipes

Description

Imagine a dish that welcomes you any time of day, a comforting and flavorful hash where the crisp saltiness of bacon dances with the delicate sweetness of leeks. This isn't just breakfast; it's a culinary experience that transcends traditional meal times. Picture tender flakes of cod mingling harmoniously with the other ingredients, its subtle flavor enhanced by the rich creaminess that binds everything together.

The magic begins with perfectly cooked bacon, its smoky aroma filling your kitchen. Rendered until crispy, the bacon provides a salty foundation upon which the other flavors build. Thinly sliced leeks, gently sautéed until softened and fragrant, add a touch of sweetness that complements the bacon's richness.

Their mild onion-like flavor infuses the entire dish with a subtle aromatic depth. The cod, cooked to flaky perfection, introduces a delicate seafood element, offering a counterpoint to the bolder flavors of the bacon and leeks. Its tender texture melts in your mouth, adding a luxurious touch to the hash.

But the true star of this hash is the creamy sauce. It envelops each ingredient, creating a luscious coating that elevates the dish to new heights. Its tangy notes cut through the richness of the bacon and perfectly complement the delicate flavor of the cod.

The result is a symphony of flavors and textures that will tantalize your taste buds. The potatoes add substance and a subtle earthiness, their slightly firm texture contrasting beautifully with the tender cod and creamy sauce. Whether you're looking for a hearty breakfast, a satisfying lunch, or a comforting dinner, this flavorful hash is sure to please.

It's a versatile dish that can be customized to your liking, simply add your favorite herbs or spices. But no matter how you choose to enjoy it, this hash is guaranteed to be a culinary delight.

Preparation Time

Prep Time
8 min
Cook Time
30 min
Total Time
38 min

Nutrition Information

Per 1 servings serving
C
Calories
400 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
4 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 12 g
Unsaturated Fats 10 g

Cholestrol 110 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    3 tablespoon
    2.
    Cauliflower
    Cauliflower
    2 cup, cut pieces
    3.
    Cod
    Cod
    2 fillet - each 8 1/4 ounce raw
    4.
    Bacon
    Bacon
    2 slice - 6" long
    5.
    Creme Fraiche
    Creme Fraiche
    2 tablespoon
    6.
    Parsley, Fresh
    Parsley, Fresh
    1 tablespoon, chopped
    7.
    Leeks, Raw
    Leeks, Raw
    ½ cup, cut pieces
    8.
    Garlic
    Garlic
    1 clove
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Arrange the cod on the foil, season and drizzle over a tablespoon of the oil.
    2.
    Bring the foil up around the fish, forming a loose parcel and bake for 15 minutes or until opaque and cooked through.
    3.
    Whilst the cod is cooking, dice the cauliflower into small bite sized chunks and add to a pan, covering completely with water. Bring to a boil then simmer until the cauliflower is tender. Drain and set aside.
    4.
    Heat a tablespoon of olive oil in a large frying pan over a medium heat. Dice the bacon and add to the pan, cooking through until browned all over. Remove from the pan with a slotted spoon, leaving any fat behind and set aside.
    5.
    Heat the remaining oil in the pan. Finely slice the leeks and mince the garlic. Add to the pan and sweat over a gentle heat until tender.
    6.
    Add the cauliflower to the pan, season and stir well to combine. Fry with the leeks until lightly golden, breaking down into small pieces as you go.
    7.
    Flake the cod into the pan and add in the diced bacon. Stir well and continue to cook until the fish and bacon is piping hot through and starting to crisp at the edges and the vegetables are caramelized. If the pan gets a little dry you can add a splash more oil.
    8.
    Serve with a dollop of creme fraiche and a scattering of fresh parsley.