#1 Low Carb & Keto Diet App Since 2010
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prep time
12 min
cook time
16 min
ready time
28 min
Keto 5 Ingredient Tuna Breakfast Hash
This 5 ingredient Keto breakfast hash is packed with flavor and fats from smoky Spanish chorizo, salty flaked tuna, tender baby spinach and fried eggs. This protein-rich breakfast is a great way to start your weekday mornings, or can be enjoyed as a hearty weekend brunch. Cooked in one pan with only five ingredients (plus cooking oil), this delicious Keto hash is high on flavor and low on fuss!
Is This Paleo?
This delicious Keto breakfast hash is prepared with eggs, canned tuna, chorizo, cauliflower, spinach and a splash of heart-healthy olive oil. These ingredients are not only loaded with Keto-friendly fats, but are also appropriate if you are following a Paleo diet as well. Just be sure to buy a good quality Spanish chorizo that does not contain additives and added sugars. Alternatively, you may use another type of spicy sausage if preferred. Please remember to update your macros to reflect any changes you make to the recipe.
Serving Suggestions
This hearty 5 ingredient Keto hash provides a filling and satisfying breakfast option, served as it is. If you would like to serve this as a brunch or even lunch option, why not try with some toasted Keto bread? Perfect for dipping into the eggs yolks and mopping up any pan juices!
Net Carbs
3.3 g
Fiber
1.2 g
Total Carbs
4.5 g
Protein
21.3 g
Fats
18.3 g
269 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Canned Tuna
4 ounce
Baby Spinach
2 cup
Raw Egg
2 medium
Chorizo
1.75 oz
Cauliflower Florets by Flavorite
1 cup
Olive Oil
1 tablespoon
Recipe Steps
steps 4
28 min
Step 1
Dice the cauliflower florets into bite-sized chunks. Add the cauliflower florets to a small saucepan of boiling water. Make sure there is enough water to completely cover the cauliflower pieces. Simmer the cauliflower for 4-5 minutes, or until just tender. Drain completely and set aside to steam dry.Step 2
While the cauliflower dries, roughly dice the chorizo into bite-sized chunks. Heat the olive oil in a large skillet over a medium/high heat. Add the chorizo and cauliflower pieces. Pan fry for 5 minutes to brown the chorizo, allowing it to release its oils. The cauliflower should be golden and crisping at the edges.Step 3
Add the baby spinach to the skillet. Drain and flake in the tuna. Stir gently to combine. Cook for a minute to heat the tuna and lightly wilt the spinach. You may add salt and pepper if desired, but the chorizo and tuna will bring natural saltiness to the dish also.Step 4
Make two wells in the hash mixture. Crack an egg into each well. Continue to cook through until the eggs are done to preference. Divide between two serving plates and serve the breakfast hash hot.
