Low-Carb Kimchi Sausage Breakfast Hash

Egg-free keto breakfasts are sometimes hard to come by. As someone with an egg intolerance (hello migraines!) breakfast is a hard meal to make. That’s why I love this easy Kimchi Sausage Breakfast Hash!

It’s flavorful, easy, healthy, and packed with good-for-you probiotics from the fermented kimchi. This low-carb hash also keeps really well so I like to make a double or triple batch to have on hand for breakfasts throughout the week.

If you want to drop the carb count to just about 7 grams of net carbs per serving, use chopped cauliflower instead of the turnips.

Step-by-step

1. In a large pan over medium-high heat, brown the sausage crumbling with the back of a wooden spoon for about 5 minutes.

2. Once browned remove the sausage and add the olive oil to the skillet.

   

3. Once the oil is hot, add the turnips, cooking for about 5 minutes before adding in the onion and garlic. Cook for an additional 5-7 minutes until the turnips are golden and tender.

   

4. Add the sausage back to the skillet and season with salt and pepper to taste. Serve with kimchi and chives. Store leftovers in an airtight container in the refrigerator for up to 4 days.

   

Recipe

Low-Carb Kimchi Sausage Breakfast Hash

★★★★☆4.3 (24 ratings)

Super easy low-carb breakfast meal packed with protein to keep you full for longer, and topped with ...

Hands on

10m

Overall

25m

Servings

2

9.3 g

Net carbs

16.4 g

Protein

28.8 g

Fat

373

kcal

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Ingredients makes 2 servings

• 170 g gluten-free sausage meat (6 oz)
• 2 tbsp extra virgin olive oil or ghee (30 ml)
• 2 cups diced turnips (260 g/ 9.2 oz)
• ¹/₂ small yellow onion, chopped (35 g/ 1.2 oz)
• 2 cloves garlic, minced
• ¹/₄ tsp sea salt, or to taste
• ¹/₈ tsp black pepper, or to taste
• ¹/₂ cup drained kimchi (70 g/ 2.5 oz)
• 2 tbsp minced chives, for garnish

Instructions

1. In a large pan over medium-high heat, brown the sausage crumbling with the back of a wooden spoon for about 5 minutes.

2. Once browned remove the sausage and add the olive oil to the skillet.

3. Once the oil is hot, add the turnips, cooking for about 5 minutes before adding in the onion and garlic. Cook for an additional 5-7 minutes until the turnips are golden and tender.

4. Add the sausage back to the skillet and season with salt and pepper to taste. Serve with kimchi and chives. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition per serving

Carbs 10%Protein 18%Fat 72% of calories

Net carbs

9.3 g

Total carbs

13.2 g

Fiber

3.9 g

Sugars

6.9 g

Protein

16.4 g

Fat

28.8 g

Saturated fat

7.5 g

Calories

373 kcal

Sodium

860 mg · 37.4% RDA

Magnesium

36 mg · 9.08% RDA

Potassium

577 mg · 28.9% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Sausages, pastured, free of gluten and sugar	0.5 g	14.1 g	15.1 g	196
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Turnip, raw	6 g	1.2 g	0.1 g	36
Onion, brown (yellow), raw	1.1 g	0.2 g	0 g	6
Garlic, fresh	0.9 g	0.2 g	0 g	4
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Kimchi, fermented cabbage	0.6 g	0.6 g	0 g	9
Chives, fresh	0.1 g	0.1 g	0 g	1
Total	9.3 g	16.4 g	28.8 g	373

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Avocado free
• Fish free
• Shellfish free
• Beef free