Low-Carb Steak Breakfast Hash

This recipe for Steak and Cauliflower 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.
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Annissa


  • 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


  1. Melt 1 tablespoon butter in a large skillet over medium-high heat.

  2. When pan is hot and a drop of water sizzles when added to the pan, add the chunks of steak.

  3. 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.

  4.  Remove steak from the pan to a plate. Tent with foil to keep warm.
  5. Turn heat to medium and add the second tablespoon of butter. 

  6. 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,

  7. 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. 

  8. Taste and adjust seasoning with salt and freshly ground black pepper, if desired.

Recipe Notes

Serving size: about 5 ounces, or 1/4th of the recipe.

Calories: 194

Fat (g): 14

Carbs (g): 10

Fiber (g): 2

Protein (g): 12

Net carbs (g): 8