Low Carb Chorizo, Zucchini and Cauliflower Hash

This Keto recipe makes a hearty breakfast, brunch, or lunch option. Our low carb hash is prepared with tender cauliflower florets, red onion, garlic, Spanish chorizo, smoky paprika, aromatic fresh rosemary, eggs, and shredded zucchini. This filling Keto-friendly dish is loaded with fats and flavor and is guaranteed to keep you satiated between meals.

What’s the Difference Between Spanish and Mexican Chorizo?

Spanish chorizo is a spiced, cured sausage seasoned with paprika. The sausage is cured, making it ready to eat, or it can be cooked. Mexican chorizo is a type of spiced raw pork sausage meat that requires cooking. For this recipe, you may substitute the Spanish chorizo with Mexican chorizo if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.

Do I Have to Boil the Cauliflower?

We have boiled our cauliflower florets until fork tender, then allowed them to steam dry before adding to the hash. This step is crucial as the florets will only be in the pan for a short time - enough to color and lightly char them. If you put them in directly without boiling, they will be tough and uncooked.

Net Carbs

6.9 g
Fiber

2 g
Total Carbs

9 g
Protein

13.9 g
Fats

18.9 g

262 cals

Quantity

Serving Size

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Fresh Food Spanish Chorizo

2 oz
Raw egg

2 medium
Rosemary, fresh

2 tsp
Cauliflower Florets

1.5 cup
Zucchini

1 cup
Garlic

1 clove
Extra virgin olive oil

1 tbsp
Gourmet Collection Smoked Paprika

1 tsp
Red onion

0.5 small

Step 1

Dice the cauliflower into bite-sized chunks. Add to a small saucepan and cover with water. Bring to a boil, then reduce to a simmer. Simmer for 5-6 minutes or until fork-tender. Drain completely and set aside to steam dry.
Step 2

Finely dice the onion and chop the garlic. Heat the oil in a skillet over a low/medium heat. Add the onion and garlic and sweat gently for a minute or two until tender and fragrant.
Step 3

Roughly dice the chorizo. Add the chorizo to the skillet with the onion and garlic. Pan fry for a few minutes until golden and releasing its oils.
Step 4

Add the part cooked cauliflower florets to the skillet along with the paprika. Finely chop the rosemary and add to the skillet. Stir well to combine and pan fry for a minute.
Step 5

Grate the zucchini into the skillet. Stir well to combine and pan fry for 2 minutes more. Make two separate wells in the skillet in amongst the vegetables. Crack an egg into each well. Cover the skillet with a lid and continue cooking until the eggs are set to preference. Serve hot.