Bacon Zucchini Hash (Paleo, Keto, Whole 30)

Oh, how I missed all of you!! I miss our interactions online, the private messages, the comments, and most of all the emails. I had to cut back on blogging for a bit as I have been extremely busy cooking up a storm at Wholesome Eats by Cookit‘s kitchen. Recently, I’ve been working on creating a new menu that is both Keto and Paleo compliant. It’s still a work in progress. Needless to say, I’m pretty excited about it. 

Looking through past recipes, I see a lack of breakfast food yet it is something that is so important to us! I believe in starting the day right with delicious, nutritious, and gorgeous breakfast that is easy to put together. 

This recipe is a spin-off from a regular hash, minus the carbs. I usually prepare my ingredients the night before and saute it in the morning. Here is how you make it.

Prepare all the ingredients.

Heat pan on medium high heat with 1 tbsp olive oil. Add bacon and cook for 2 minutes.

Then add zucchini, red pepper, and shimeiji mushrooms. If pan is dry, add 1-2 tsp olive oil, continue cooking for 5 minutes until zucchini is tender.

Add kale, season with spice mix, salt & pepper. Cook until kale is wilted, and serve.

Bacon Zucchini Hash (Keto, Paleo, Whole 30)

delishar

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Servings 2

Ingredients

  

• 1 medium 300g Zucchini, diced
• ½ red pepper diced
• 50 g shimeiji mushrooms ends removed
• 2 cups 40g kale, chopped
• 3 strips bacon slice into ½ inch pieces
• 1 tsp onion powder
• ¼ tsp garlic powder
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

 

• Heat pan on medium high heat with 1 tbsp olive oil.
• Add bacon and cook for 2 minutes.
• Then add zucchini, red pepper, and shimeiji mushrooms.
• If pan is dry, add 1-2 tsp olive oil, continue cooking for 5 minutes until zucchini is tender.
• Add kale, season with onion powder, garlic salt, salt & pepper.
• Cook until kale is wilted, and serve.