Anything made in a cast iron skillet just tastes better, especially a hearty but still “KETO” breakfast like this. Instead of potatoes, I used cabbage and a few chopped onions for this hash, and the chorizo is such a great keto ingredient because it adds the fat you need, as well as the protein.
The spices in it just adds the crowning glory to whatever it touches.
Keto Chorizo Breakfast Hash
- 2 T. butter
- 1/2 head cabbage, chopped
- 1/2 small onion, chopped
- 1 link chorizo sausage
- 4 eggs
Heat a cast iron or other skillet on medium high and add butter to melt. Add cabbage and onion, cook 5 minutes, stirring.
Add chorizo and crumble with a spatula. Turn heat to medium. Stir occasionally and cook until chorizo is done, about 5 minutes.
Move mixture to outside of pan and crack 4 eggs in the middle. Top with salt & pepper.
Either cover and cook on medium, turning eggs for over easy or leave uncovered and cook eggs to desired doneness. Serves 2