Keto Ham Hash

What should you do with Keto Thanksgiving recipe leftovers? Make Keto Ham Hash! Leftover ham is sauteed with minced garlic, white mushrooms, zucchini, bell peppers, and Brussels Sprouts and then topped with a delicious layer of melted, creamy Chihuahua cheese. This low carb lunch will be a go-to after Thanksgiving. The high fiber and low carb vegetables and healthy fats will keep you full and satisfied for hours.

What kind of ham should I use?

Use a store-bought spiral sliced ham that has been cooked without the glaze packet leftover from your Keto Thanksgiving meal. Alternatively, you can use a ham steak.

How can I change up the ingredients?

You can use any combination of low carb vegetables for this dish. Be sure to cut them all around the same size, so they cook at the same rate (since the vegetables go into the pan all together). Other low carb vegetable options are poblanos (if you like heat), onions, kale, broccoli, baby spinach, asparagus, and so forth.

Do I have to add the cheese?

No, if you are avoiding dairy, feel free to omit the cheese. If you love cheese, feel free to mix it up by adding shredded pepper jack cheese, cheddar cheese, or Swiss.

Serving suggestions

Feel free to serve this dish with other Keto Thanksgiving leftovers like Low Carb Ultimate Green Bean Casserole https://www.carbmanager.com/recipe/low-carb-ultimate-green-bean-casserole.

Net Carbs

5.3 g
Fiber

2.2 g
Total Carbs

7.6 g
Protein

8.9 g
Fats

10.9 g

155 cals

Quantity

Serving Size

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Avocado Oil

2 tablespoon
Garlic

4 clove
Mushrooms White Raw

8 ounce
Zucchini

1 large
Green Bell Pepper

1 large - 3" diameter x 3 3/4"
Brussels Sprouts, Raw

7 sprout
Coarse Kosher Salt by Morton

¼ tsp
Black Pepper

⅛ teaspoon
Ham Boneless Spiral Sliced Lean Meat Only Roasted

12 ounce
Queso Chihuahua (Chihuahua Cheese)

1 cup, shredded

Step 1

Begin by preparing all of the ingredients so they are ready to go into a large nonstick saute pan. Mince the garlic. Destem and quarter the mushrooms. Dice the zucchini into a medium size dice. Chop the bell pepper. Slice the bottoms from the Brussels sprouts and slice them thinly. Chop the ham into a dice as well. Heat the saute pan over medium high heat until hot. Add the avocado oil and swirl the pan to distribute the oil. Add the garlic and mushrooms. Cook them stirring constantly for 1-2 minutes.
Step 2

Add all of the other vegetables (leaving the ham out for now) and saute them for 10-12 minutes total. Stir occasionally during this step because you want to allow the vegetables to achieve some browning here.
Step 3

Once the vegetables are nicely caramelized add the ham and cook until heated through, giving the dish another 3-4 minutes to cook.
Step 4

Top the vegetables and ham with the cheese and turn the heat down to low. Allow the cheese to melt. If the cheese is not melting quickly, top the pan with a lid or sheet tray. Serve immediately.