Spanish Hash

Yield: 5 servings

Spanish Hash


For the Hash
  • 1 lb. ground beef
  • 2 cups diced bell peppers
  • 3 cloves chopped garlic
  • 1 diced onion
  • 3/4 cup diced mushrooms
  • 2 chopped medium tomatoes
  • 1 tablespoon tomato paste
  • 2/3 cup chopped green olives
  • 1/2 cup beef broth
  • 1 tablespoons hot sauce
  • 1 1/2 tablespoons coconut aminos (if you don't mind eating soy and corn syrup, feel free to save some carbs and substitute the coconut aminos for Worcestershire Sauce)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Cajun seasoning
  • 5 eggs
  • Fat Head Crisps- about half of the fat head dough will be needed (recipe below)
For the Fat Head Crisps
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup of cream cheese
  • 1 egg
  • 3/4 cups almond flour


For the Hash
  1. In 12" cast iron skillet or Dutch oven, cook beef, garlic, onion, and peppers. Stir in tomatoes, tomato paste, mushrooms, olives, beef broth, and seasonings. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes.
  2. Gently toss in Fat Head Crisps, being careful not to get them too saturated. Make wells for your eggs and crack eggs in. Season tops of eggs with salt and pepper.
  3. Bake at 400 degrees for about ten minutes or until eggs are cooked. Garnish with a chopped scallion or parsley.
For the Fat Head Crisps
  1. Stir shredded mozzarella with cream cheese in microwave safe bowl. Microwave for 30 seconds. Remove and mix again. Microwave for another 30 seconds. Stir again.
  2. Mix in egg and almond flour. Mix with fork until combined.
  3. Put dough in between two pieces of parchment paper and roll with rolling pin. Make indentions with large knife, but do not cut through paper.
  4. Remove top layer of parchment paper and slide the dough, while still on bottom piece of parchment paper, onto baking sheet. Bake at 425 degrees for about 15-18 minutes.


8.2 grams carbs per serving
Created using The Recipes Generator
Breakfast, BeefKarissa Long