I’m a stay-at-home, homeschooling mama working more than one job. Let’s just say I’m frequently pressed for time, so any dish I can prepare simply and in five or ten minutes is ideal.
That goes double for breakfast food. Breakfast is probably the one meal I really don’t enjoy cooking, because I’m tired and usually haven’t had quite enough caffeine yet. That’s why, in my pre-keto days, I used to love the heck out of some frozen breakfast food, most especially those breakfast bowls with all the fixings. You could open the freezer, scratch open a package, and in five minutes or so, you had a filling bowl of eggs, meat, potato, and usually some kind of cheese on the table, with very little thought and effort involved.
Keto life changed things quite a bit. Potatoes are out, and even the little cups of just the eggs and meats and things usually have some kind of starch added, so pre-packaged breakfast is a non-starter. But with two rapidly growing kids in the house- and a burning desire to keep them as keto as possible- getting breakfast on the table is a must.
That means cooking. In the morning. Before I’m really awake.
I don’t usually mind a little effort to prep my food in the evening, but first thing in the AM? I’m more worried about getting a second cuppa than I am chopping and cooking. All of which is why I love this recipe. It’s quick, easy, and super filling. I’ve pretty much always got bacon made, I keep my cheese shredded, and now I can buy radish (my go-to breakfast potato stand-in) in pre-sliced rounds. I can make a hearty, keto-friendly breakfast in five to ten minutes without a whole lot of thought or effort once again.
Notes: This recipe is insanely easy to customize. Use whatever herbs and spices you prefer to make it your own. My own favorite way to eat this is to sprinkle in some taco-style seasonings (chili powder, cumin, etc), and use a combination of cheddar and pepper jack cheeses. It makes a nice Southwestern breakfast bowl. If you need to watch protein, you can very easily scale it back here by cutting the eggs down to 4 total (2 per serving). Dairy-free? No problem! Just skip the cheese and you’re good to go.Print
Quick, easy, and filling!
- 1/2 lb (8 oz/227 g) radish, raw (in pre-sliced rounds, or cleaned and quartered)
- 3 tbsp. bacon drippings, or fat of choice (avocado oil, butter, etc)
- 6 large eggs, beaten
- 2 oz (57 g) shredded cheese, your favorite type
- 4 slices crisp cooked bacon, crumbled
- salt, pepper, and other seasonings, as desired
- Heat bacon drippings over medium-high in a skillet until hot.
- Add radish to the skillet and pan fry until golden and tender. They will start looking translucent as they cook. This is OK.
- Add beaten egg to the skillet. I pour mine right over the radish, but if you’d like, you could make a well by moving the radish to the sides of the pan and and mostly scramble the eggs in the empty space, mixing it all back together once the eggs are mostly done. That’s up to you.
- Add spices and seasonings, as desired and stir in cheese to melt.
- Mix bacon into the skillet and cook until heated through, then remove from the heat and divide into two servings.
Customize by using your favorite herbs, cheeses, and spices to flavor. If watching protein, you can easily cut back by using only 2 eggs per serving instead of three.
Per 1/2 recipe: 614 cal, 31.6 g protein, 50.3 g fat, 6.7 g carbs, 1.8 g fiber, 4.9 g NET carbs
- Serving Size: 1/2 recipe
Keywords: radish hash, breakfast, eggs, bacon, easy