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Sunday Morning Low Carb Hash Bowl

This Low Carb Hash Bowl has ‘all the feels’ with it’s fully loaded goodness. Roasted radishes. Crispy bacon. Shredded cheese, chopped green onion and sliced avocado. All topped with a fried egg. This is, in my opinion, the best way to start a Sunday morning. Gloriously stuffed and deeply satisfied. Bonus? Just like the song, it’s easy (to make) like Sunday mornin’!

Low Carb Hash Boat. Bed of roasted radishes with bacon, grated cheese and green onion. Fried egg on top with sliced avocado beside it.

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Hash boats have always, always been my thing. No joke, I used to make hash browns with the works for breakfast before I had to leave in the morning for high school! There is something so extra dreamy about the roasted tatters, crispy bacon, sliced avocado, grated cheddar and, of course, the fried egg. This low carb version is just as delicious, replacing the potatoes for radishes.

I hope you love it as much as I do!

Low Carb Hash Boat. Bed of roasted radishes with bacon, grated cheese and green onion. Fried egg on top with sliced avocado beside it.

Why this recipe works

  1. The combination of roasted radishes, crisp bacon, fresh avocado, cheddar and fried egg is absolutely perfect, not only for the flavour profile, but the different textures make this a fully satisfying meal to start your day right.
  2. Using radishes in place of potatoes makes this a crave worthy dish that is an excellent low carb alternative to the classic hash boat.
  3. Make this for yourself, or double, triple or quadruple the recipe to feed your friends and/or family!

Low Carb Hash Bowl Ingredients

  • radishes
  • olive oil
  • sea salt
  • black pepper
  • garlic powder
  • onion powder
  • bacon
  • cheddar cheese
  • green onion
  • avocado
  • egg

How to make a Low Carb Hash Bowl

The radishes will take a while to cook, so start with them first. I like to make mine in either my acti-fry or the oven.

Washed radishes on a cutting board with a knife, next to an acti-fry. One radish has been cut into quarters.

Acti-fry

Wash and trim the ends off of the radishes. Chop the radishes into halves if they are small, or quarters if they are large.

Toss the chopped radishes with the olive oil then sprinkle the sea salt, pepper, onion powder and garlic powder over top. Mix well, then dump into the acti-fry and cook until crisp, about 30 minutes, give or take.

Prepped radishes inside an acti-fry, ready to be cooked.

Oven

Heat oven to 425° and line a baking sheet with a non stick baking mat or parchment paper. Wash and trim the ends off of the radishes. Chop the radishes into halves if they are small, or quarters if they are large.

Bowl of cut radishes tossed with the olive oil and spices, ready to be cooked.

Toss the chopped radishes with the olive oil then sprinkle the sea salt, pepper, onion powder and garlic powder over top. Mix well, then spread evenly throughout the baking sheet. Bake for 30-35 minutes, until crisp.

Baking sheet of crisp radishes, fresh from the oven.

The rest

When the radishes go into the oven or acti-fry, the remaining ingredients can be prepped and ready for when the crispy radishes emerge from the oven.

Heat a skillet on medium heat and, once hot, add the bacon and fry until almost ready. Turn the heat down to low, drain the grease and move the bacon to the sides of the skillet to allow room for the egg.

Skillet with two slices of bacon and an egg in the center.

Crack the egg into the center of the pan and cook however you like your egg done, sunny side up, or flip it over after a minute or so. Once the bacon is ready, remove from the skillet and place onto paper towel to remove the excess grease.

Slice the avocado, chop the green onion and shred the cheddar. Once the radishes are done, remove them from the oven and pour into a bowl. Chop the bacon and toss into the radishes.

Bowl of roasted radishes and chopped bacon.

Sprinkle the green onion and cheddar cheese over top.

Bowl of radishes and chopped bacon topped with the green onion and grated cheddar cheese.

Add the avocado and egg. Dive in and enjoy your Sunday morning!

Low carb hash boat all built and ready to be enjoyed!

Optional ingredients

What do you like in your breakfast bowl? Here are some ideas to switch up your Low Carb Hash Bowls:

  • Fried onions, peppers and mushrooms make an excellent addition to any hash bowl!
  • Try fried ham or sausage instead of bacon.
  • Load up on all sorts of different cheeses from feta to mozzarella.

Expert Tips

Here are a few pointers to help you out on the journey to your perfect Sunday Morning Low Carb Hash Bowl:

  • Make sure those radishes are nice and crispy before they are removed from the acti-fry or oven.
  • Be sure to turn down the heat on the skillet enough so that the egg doesn’t burn.
  • When picking avocado, look for ones that are slightly squishy, but not overly squishy. You don’t want them too firm either, just the right amount of squishit’s like goldilocks and the three bears, right?

Try these other low carb breakfast recipes next:

Breakfast Burritos with Ham, Peppers & Cheese

Scrambled Eggs with Leftover Smokies

Maple Breakfast Sausages

Mexican Scrambled Eggs

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Low Carb Hash Boat. Bed of roasted radishes with bacon, grated cheese and green onion. Fried egg on top with sliced avocado beside it.

Sunday Morning Low Carb Hash Bowl

Sunday Morning doesn't get better than with this Low Carb Hash Bowl loaded with roasted radishes, crisp bacon, avocado, cheddar and topped with an egg!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 hash boat
Author: Aleta

Ingredients

Roasted Radishes

  • ½ lb radishes
  • 2 tsp olive oil
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch onion powder
  • 1 pinch garlic powder

Low Carb Hash Bowl

  • 2 slices bacon
  • 1 tbsp green onion
  • 2 tbsp aged white cheddar
  • 1 egg

Instructions

Equipment Needed

Directions

    Roasted Radishes

    • These can be made in the oven or an acti-fry. If using the oven, heat to 425° and line a baking sheet with a non stick baking mat or parchment paper.
    • Wash and trim the ends off of the radishes. Chop the radishes into halves if they are small, or quarters if they are large. Toss the chopped radishes with the olive oil then sprinkle the sea salt, pepper, onion powder and garlic powder over top. Mix well.
    • Dump the prepared radishes into either the acti-fry or onto the baking sheet and place inside the oven. Either way, cook for about 30-35 minutes until crisp.

    Low Carb Hash Bowl

    • While the radishes are baking, heat a skillet on medium heat and, once hot, add the bacon and fry until almost ready.
    • Turn the heat down to low, drain the grease and move the bacon to the sides of the skillet to allow room for the egg.
    • Crack the egg into the center of the pan and cook however you like your egg done, sunny side up, or flip it over after a minute or so. Once the bacon is ready, remove from the skillet and place onto paper towel to remove the excess grease. Slice the avocado, chop the green onion and shred the cheddar.
    • Once the radishes are done, remove them from the oven and pour into a bowl. Chop the bacon and toss into the radishes. Sprinkle the green onion and cheddar cheese over top, then add the avocado and egg.
    • Dive in and enjoy your Sunday morning!

    Notes

    Expert Tips

    • Make sure those radishes are nice and crispy before they are removed from the acti-fry or oven.
    • Be sure to turn down the heat on the skillet enough so that the egg doesn’t burn.
    • When picking avocado, look for ones that are slightly squishy, but not overly squishy. You don’t want them too firm either, just the right amount of squishit’s like goldilocks and the three bears, right?

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
    Deduct fibre from the total carbs to get 4.7 g net carbs per Low Carb Hash Bowl.

    Nutrition

    Serving: 1bowl | Calories: 353kcal | Carbohydrates: 8.5g | Protein: 18.3g | Fat: 26.3g | Sodium: 790mg

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