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Keto Loaded "Hasbrown" Skillet

This is my attempt to replicate one of my favorite Ihop dishes. I hope you enjoy it as much as I do.

  
INGREDIENTS:
  • 1 large head of cauliflower
  • 1-2 tablespoons coconut oil, melted
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 cup cooked sausage (add more if you like)
  • 1/2 cup shredded sharp cheddar
  • 1/4 cup diced green onions
  • Salt and pepper, to taste
 
INSTRUCTIONS:
  • Grate cauliflower until florets are totally shredded
  • In a large cast iron skillet, melt 2 tablespoon of coconut oil over high heat.
  • Add cauliflower hash, green pepper and cooked sausage to the pan.
  • Cook for 5-7 minutes, until the bottom layer begins to turn golden brown, then flip with a spatula, cooking 3-5 minutes more before flipping again. Continue to cook until cauliflower is medium golden brown.
  • Top with cheddar and green onions. Salt and pepper to taste. Remove from heat and allow cheese to melt slightly before serving.
 
NOTES:

Customize with your favorite hash brown add-ins, including: cooked steak, crumbled cooked bacon, mushrooms, garlic, whatever you like. You can even top with a fried egg over easy. You want to pop the egg just prior to eating this~it's so yummy good like this!

The key to golden-brown hash browns is not to stir or flip them too often. Let them sit in a hot skillet for several minutes to ensure they get good and browned.

 
MACROS:
Serving Size: 3  Servings: 1
Carbs: 11 grams | Protein: 12 grams | Fat: 17 grams
 
©Lisa Carroll Keto Revolution
 
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