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prep time
10 min
cook time
18 min
ready time
28 min
Keto Leftover Thanksgiving Ham Hash
This filling Keto hash is a great way to use up your holiday leftovers! Our low carb leftover recipe uses cooked ham pan-fried with crispy pancetta, radish, shredded sprouts, tender kale, aromatic rosemary, and eggs. This flavorful Keto Thanksgiving recipe makes a great breakfast, brunch, or even lunch option for the holiday season.
What Ham Should I Use?
We have used cooked and chopped leftover holiday ham for our Thanksgiving Keto recipe. You can use any pre-cooked leftover ham and chop or shred it to add to the hash. Why not try our Keto Cranberry Orange and Ginger Thanksgiving Ham or Keto Thanksgiving Maple Mustard Ham and save the leftovers for this breakfast hash?
Hints and Tips
Keto hash is a great way to use up any leftover vegetables you may have in the fridge. This recipe is versatile and can easily be tweaked and adjusted to utilize whatever you have on hand. Shredded cabbage, cauliflower, and broccoli would all be excellent low carb add-ins or swaps. Please be sure to adjust your macros to account for any changes made to the recipe.
Net Carbs
5.2 g
Fiber
2.8 g
Total Carbs
7.8 g
Protein
26.6 g
Fats
25.3 g
358 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
28 min
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.
