Breakfast
Chicken sausage and zucchini hash
Lighter than the beef hash and quicker than either, and the zucchini browns properly if you leave it alone long enough.
3gnet carbs
21gfat
24gprotein
297kcal
Per serving25 minServes 2
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Ingredients
For the whole dish · serves 2
- Chicken sausages11 oz
- Zucchini2
- Onion1½ oz
- Smoked paprikaa teaspoon
- Olive oil1 tbsp
- Sea saltto taste
Method
6 steps · 25 minutes
- Check the sausage package for rusk or breadcrumb. Many chicken sausages carry both, and one of those puts this well past the figures above.
- Squeeze the meat out of the skins and break it into rough lumps rather than slicing the sausages into discs. More surface, more browning.
- Cut the zucchini into half-moons the thickness of a quarter and salt them in a colander for 10 minutes, then blot. This is what stops the pan flooding.
- Brown the bulk pork sausage in the oil over medium-high heat for 5 minutes without stirring, then break it up.
- Add the onion and zucchini and leave them 4 minutes before turning. Stirred constantly, zucchini steams and never colors.
- Stir the paprika through for the last 30 seconds and season.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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