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A top-down photo of a cast iron skillet filled with golden cauliflower hash and four sunny-side-up eggs nestled on top. The eggs have a runny yolk. The skillet is placed on a marble kitchen counter. The cauliflower hash is garnished with chopped parsley and red pepper flakes. There are avocado slices and a lime wedge on the side. The overall photo has a warm hue.

Cauliflower Hash with Eggs (Low Carb Skillet)

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This cauliflower hash with eggs is a low-carb, veggie-packed skillet meal that’s great for breakfast or dinner. Quick, filling, and totally customizable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Low Carb
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups riced cauliflower fresh or frozen (thawed)
  • 2–4 eggs depending on serving size
  • 1 onion small, diced
  • 1 bell pepper any color, chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • salt and black pepper to taste
  • optional toppings hot sauce, cheese, avocado, herbs

Equipment

  • Skillet Preferably cast iron
  • Lid or foil To cover skillet while eggs cook

Method
 

  1. Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until softened, about 3–4 minutes.
  2. Add riced cauliflower, smoked paprika, salt, and pepper. Stir to coat. Let cook undisturbed for 3 minutes to crisp. Stir and repeat until golden and tender.
  3. Make small wells in the hash and crack an egg into each one. Cover the skillet with a lid or foil.
  4. Cook 4–5 minutes until egg whites are set and yolks are soft. Add toppings if desired and serve hot.

Notes

  • Thaw and pat dry frozen cauliflower to avoid soggy hash.
  • Add sausage or turkey for a protein boost.
  • Use dairy-free cheese to keep it paleo or Whole30-friendly.

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