Low-Carb Rainbow Chard & Sausage Hash

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4.50 from 107 votes

Low-Carb Rainbow Chard & Sausage Hash

25 minutes
Calories 850kcal


  • 200 grams swiss chard
  • 1 leaf kale
  • 2 cups rice (cauli-, 240 g/ 8.5 oz)
  • 150 grams gluten (cauli-, 240 g/ 8.5 oz)
  • 3 tablespoons ghee (cauli-, 240 g/ 8.5 oz)
  • 2 cloves garlic
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard (cauli-, 240 g/ 8.5 oz)
  • 4 eggs (poached


  • Start by preparing the vegetables.
  • You can find details on how to "rice" the cauliflower here.
  • When done, set aside.
  • Then cut the stalks of the chard off and chop into small pieces.
  • Place the sausage meat in a large pan greased with a tablespoon of the ghee and cook until browned from all sides.
  • When cooked, use a slotted spoon to transfer into a bowl.
  • Add the remaining ghee to the pan.
  • Peel and finely chop the garlic and place into the pan.
  • Cook for just about a minute or until fragrant.
  • Then, add the cauli-rice and cook over a medium heat for 5 minutes.
  • Stir to prevent burning.
  • Then add the chard stalks, Dijon mustard, ...
  • ...
  • lemon juice, and cook for another 2 minutes while stirring.
  • Season with salt and pepper to taste and mix until well combined.
  • Meanwhile, roughly chop the chard leaves and add to the pan.
  • Cook for another 2 minutes.
  • When done, add the cooked sausage, mix and take off the heat.
  • Top with poached or fried eggs.
  • *How to poach eggs? There are several ways you can do that and here is a simple one: Fill a medium sauce pan with water and a dash of vinegar and bring to a boil over a high heat.
  • Crack each egg individually into a ramekin or a cup.
  • Using a spoon, create a gentle whirlpool in the water to help the egg white wrap around the egg yolk.
  • Slowly lower the egg into the water in the centre of the whirlpool and cook for about 3 minutes.
  • Then, use a slotted spoon to remove from the water and place on a plate.
  • Repeat for all the remaining eggs.* Enjoy!


Calories: 850kcal

Originally posted 2019-02-20 17:51:35.

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