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Keto Brussels Sprouts & Bacon Hash
Ingredients
- 10 brussels sprouts (6 oz total), chopped
- 4 oz medium turnip peeled cut into 1-inch chunks (about 1 cup total)
- 4 strips thick-sliced bacon (6 oz total) cut into 1/2-inch slices
- 1 small shallot, sliced
- 4 Tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- pinch red pepper flakes, optional
- sea salt and freshly ground pepper
- 4 large eggs
Directions
- Preheat oven to 400°F.
- On a half sheet pan, combine the brussels sprouts, turnips, bacon, and shallot.
- Add half of the olive oil and all the thyme, garlic powder, red pepper flakes.
- Toss to combine.
- Roast, tossing 2 to 3 times during cooking, until vegetables and bacon are caramelized a deep golden brown and the vegetables are tender, about 25 minutes.
- Meanwhile, add the remaining olive oil to a large non-stick skillet and heat over a medium heat.
- Crack the eggs and add them one at a time to the pan, spacing them evenly apart.
- Cook until the whites are cooked through but the yolks are still a bit runny, flipping once.
- Serve the eggs over the finished hash.
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