This eggplant hash is a great replacement for the classic potato hash but made keto-friendly! Instead of potatoes, this is made with diced eggplant pieces, halloumi cheese, and onion!

A sunny side up egg is placed on top of the hash and the egg yolk oozes out and pairs perfectly with the eggplant hash. A perfect combination of a soft yet crunchy breakfast due to the eggplant and onion.

Yields 4 servings of Keto Eggplant Hash with Eggs

The Preparation

2 tablespoons olive oil
1/2 medium yellow onion
8 ounces halloumi cheese, diced
1 medium eggplant, diced
8 large egg
4 tablespoons butter, for frying
1/2 teaspoon worcestershire sauce
salt and pepper, to taste

The Execution

1. Measure out and prepare all ingredients.

2. In a frying pan over medium heat, add the olive oil and onion. Saute until onion is soft.

3. Add the eggplant and halloumi cheese to the pan and cook until everything is golden brown in color, stirring occasionally. Season with salt and pepper to taste. When finished, plate the hash and cover to keep warm.

4. Cook the eggs how you like using the butter.

5. Put the eggs over the eggplant hash. Serve with remaining butter from the pan and Worcestershire sauce. Season with additional salt and pepper if desired.

This makes a total of 4 servings of Eggplant Hash with Eggs . Each serving comes out to be 530 calories, 41.7g fats, 7.3g net carbs, and 28.1g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
2 tablespoon olive oil	239	27	0	0	0	0
1/2 medium yellow onion	21	0.1	4.8	0.7	4.1	0.6
8 ounce halloumi cheese	680	50.7	5	0	5	50.3
1 medium eggplant	142	1	33.3	17	16.3	5.6
8 large egg	629	41.8	3.2	0	3.2	55.3
4 tablespoon butter	407	46	0	0	0	0.5
1/2 teaspoon worcestershire sauce	2	0	0.6	0	0.6	0
— salt and pepper	0	0	0	0	0	0
Totals	2120	166.7	46.8	17.6	29.1	112.2
Per Serving (/4)	530	41.7	11.7	4.4	7.3	28.1

Eggplant Hash with Eggs

This makes a total of 4 servings of Eggplant Hash with Eggs . Each serving comes out to be 530 calories, 41.7g fats, 7.3g net carbs, and 28.1g protein.

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Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 530 kcal

Ingredients

2 tablespoon olive oil
½ medium yellow onion
8 ounce halloumi cheese diced
1 medium eggplant diced
8 large egg
4 tablespoon butter for frying
½ teaspoon worcestershire sauce
salt and pepper to taste

Instructions

Measure out and prepare all ingredients.
In a frying pan over medium heat, add the olive oil and onion. Saute until onion is soft.
Add the eggplant and halloumi cheese to the pan and cook until everything is golden brown in color, stirring occasionally. Season with salt and pepper to taste. When finished, plate the hash and cover to keep warm.
Cook the eggs how you like using the butter.
Put the eggs over the eggplant hash. Serve with remaining butter from the pan and Worcestershire sauce. Season with additional salt and pepper if desired.