Keto Leftover Thanksgiving Ham Hash
How to Make It
Step 1
Heat the olive oil in a large skillet over a medium heat. Add the diced pancetta. Cook the pancetta through until browned all over. Remove from the skillet with a slotted spoon and set to one side.
Step 2
Trim the tips and tops from the radishes and sprouts and discard. Thinly slice the radishes and sprouts, finely chop the rosemary and crush the garlic. Add the chopped sprouts and radishes to the skillet used to cook the pancetta, along with the rosemary and garlic. Pan fry gently over a low/medium heat for 4-5 minutes until tender and fragrant.
Step 3
Clean the kale and remove any tough stalks. Add the kale leaves to the skillet and stir well to combine. Cook for a minute or so until the leaves are tender and just wilted.
Step 4
Roughly chop or shred the leftover ham. Return the pancetta to the skillet along with the ham. Stir well and pan fry everything for a few minutes to completely heat through the ham.
Step 5
Make two wells in the hash. Crack an egg into each well. Let the egg fry in amongst the hash until cooked through to preference. Serve the hash hot.
Ingredients
- Radishes Raw – 4 large (1″ to 1-1/4″ dia)
- Ham Cooked – 3.5 oz
- Diced Pancetta – 2 oz
- Rosemary, fresh – 2 tsp
- Raw egg – 2 medium
- Brussels sprouts, raw – 1 cup
- Olive oil – 1 tbsp
- Garlic, fresh – 1 clove
- Kale, raw – 1 cup