Low Carb Cod, Bacon and Cauliflower Hash

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    38 min

Low Carb Cod, Bacon and Cauliflower Hash

8 ratings

This Low Carb hash is packed with flavor from salty bacon, to aromatic leeks, tender cod and rich creme fraiche.

This makes for a versatile meal that could be enjoyed any time of the day!

  • Net Carbs

    6 g

  • Fiber

    3.4 g

  • Total Carbs

    9.5 g

  • Protein

    47 g

  • Fats

    30.4 g

500 cals

Low Carb Cod, Bacon and Cauliflower Hash

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Olive Oil

    Olive Oil

    3 tablespoon

  • Cauliflower


    2 cup, cut pieces

  • Cod


    2 fillet - each 8 1/4 ounce raw

  • Bacon


    2 slice - 6" long

  • Creme Fraiche

    Creme Fraiche

    2 tablespoon

  • Parsley, Fresh

    Parsley, Fresh

    1 tablespoon, chopped

  • Leeks, Raw

    Leeks, Raw

    ½ cup, cut pieces

  • Garlic


    1 clove

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 8

38 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Arrange the cod on the foil, season and drizzle over a tablespoon of the oil.
  • Step 2

    Bring the foil up around the fish, forming a loose parcel and bake for 15 minutes or until opaque and cooked through.
    Step 2
  • Step 3

    Whilst the cod is cooking, dice the cauliflower into small bite sized chunks and add to a pan, covering completely with water. Bring to a boil then simmer until the cauliflower is tender. Drain and set aside.
    Step 3
  • Step 4

    Heat a tablespoon of olive oil in a large frying pan over a medium heat. Dice the bacon and add to the pan, cooking through until browned all over. Remove from the pan with a slotted spoon, leaving any fat behind and set aside.
    Step 4
  • Step 5

    Heat the remaining oil in the pan. Finely slice the leeks and mince the garlic. Add to the pan and sweat over a gentle heat until tender.
    Step 5
  • Step 6

    Add the cauliflower to the pan, season and stir well to combine. Fry with the leeks until lightly golden, breaking down into small pieces as you go.
    Step 6
  • Step 7

    Flake the cod into the pan and add in the diced bacon. Stir well and continue to cook until the fish and bacon is piping hot through and starting to crisp at the edges and the vegetables are caramelized. If the pan gets a little dry you can add a splash more oil.
    Step 7
  • Step 8

    Serve with a dollop of creme fraiche and a scattering of fresh parsley.
    Step 8

Comments 10

  • FabulousEggplant17

    FabulousEggplant17 2 years ago

    This was tasty while being a bit fussy to make. I didn’t have the patience to wait for it to caramelize or get crispy on the edges, but it was still good. I sprinkled some feta on top instead of the crème fraiche.

    • Sexy

      Sexy 3 years ago

      Delicious, but why is the only thing timed for cooking is the fish!

      • Missingbradley

        Missingbradley 3 years ago

        Really quick to cook, but used about 3 pans and the oven. Very tasty, even my husband enjoyed it.

        • recipewriter

          recipewriter 3 years ago

          Thank you

      • Freida

        Freida 4 years ago

        This was an easy dish to make and i saved half for tommarow's lunch. I don't do leeks so I modified it to meet my taste and was not disappointed.

        • PropitiousRadish423703

          PropitiousRadish423703 3 years ago

          What did you use in place of the leeks?

        • recipewriter

          recipewriter 4 years ago

          I'm glad you still liked the recipe :)

        • Freida

          Freida 4 years ago

          Oh no i left off the cream. Lol. Tommarow for sure. Lol.

      • Jennifer

        Jennifer 5 years ago

        Very good! Husband approves lol!

        • recipewriter

          recipewriter 5 years ago

          Thanks so much, glad you both like it :)