This recipe for Low-Carb Steak Breakfast Hash makes a great way to start the day. It’s low-carb content makes it suitable for diabetic, lc/hf, Atkins, ketogenic, and Banting diets.
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This Low-Carb Steak Breakfast Hash makes an up-scaled breakfast comfort food. We have substituted cauliflower for traditional potatoes. The cauliflower keeps the dish low-carb and adds flavor and nutrients. The onions and bell peppers create that tasty combination we can’t help but love. A bit of jalapeño pepper gives the whole dish a some spice. Toss in some cubes of steak, and we have a breakfast that starts the day off right.
Best of all, this Low-Carb Steak Breakfast Hash takes just 20 minutes to make. If you’re in a rush in the morning, chop the veggies the night before and keep them in an airtight container in the refrigerator over night. This way, you can shave off even more time.
The steak is seared on medium-high heat and then cooked at a lower temperature to your ideal doneness. To sear it properly, the pan needs to be hot and the chunks should not touch. After searing, be careful not to overcook it as the steak cubes cook quickly and all of those medium-rare folks might be disappointed if it gets overdone.
This Low-Carb Steak Breakfast Hash makes a comfort food breakfast with a low-carb twist. It’s quick and easy to prepare as well. What a great way to start the day! Enjoy!
Low-Carb Steak Breakfast Hash
- 2 tablespoon butter preferably grass-fed, quantity divided
- 8 ounces steak of choice (ribeye, fillet, sirloin), preferably grass-fed cut into 1 inch squares
- 4 ounces cauliflower florets (about 1/4 medium head) chopped
- 4 ounces yellow onion (about 1 medium) chopped
- 3 ounces red bell pepper (about 1/2) sliced
- 3 ounces yellow bell pepper (about 1/2) sliced
- 1 ounce jalapeno pepper (about 1/2) finely minced
- 1 tablespoon fresh parsley chopped
Melt 1 tablespoon butter in a large skillet over medium-high heat.
When pan is hot and a drop of water sizzles when added to the pan, add the chunks of steak.
Season steak cubes with salt and pepper. Sear on each side over medium high heat, then turn heat to low and cook to desired doneness.
Remove steak from the pan to a plate. Tent with foil to keep warm.
Turn heat to medium and add the second tablespoon of butter.
When butter stops foaming, add cauliflower and cook for about 2 minutes, stirring occasionally. Add onion to the pan and cook until edges of the onion are just starting to brown, then stir in the peppers. Season with salt and pepper,
When peppers are crisp-tender and onions and cauliflower are tender and cooked through, stir in steak cubes and any liquid that has collected. Stir in parsley just before serving.
Taste and adjust seasoning with salt and freshly ground black pepper, if desired.
Serving size: about 5 ounces, or 1/4th of the recipe.
Fat (g): 14
Carbs (g): 10
Fiber (g): 2
Protein (g): 12
Net carbs (g): 8