Eggplant Breakfast Hash


I’ll be frank: I’m a sucker for Greek flavors. Even if I’m not normally a fan of eggplant, I love this keto-fabulous eggplant breakfast hash, and the mixture of flavors and textures it offers. This is definitely one of my favorite ways to start the day.

I love that this dish is just anything and the kitchen sink as well. Meals that that can be made with leftovers from the fridge are the best. My dad used to call it slumgullion way back when I was a kid. When it was his turn to cook dinner he just threw in whatever was in the fridge with either eggs and potatoes. He was born in the midwest to a large family and apparently was their standard meal on the farm many nights! I just thought it was a funny word growing up for his messy dinner meals.

Anyways, give it a shot and tell us what you think! Don’t be afraid to toss in some cheese, sour cream, or hot sauce!


Category: Breakfast Calorie Count: 500 Macronutrient ratio: Carb-induced calories—5% Protein: 14 grams Carbohydrates: 6 grams Total Fat: 46 grams
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Servings 2


  • 1 eggplant medium-sized
  • 5 ounces Halloumi cheese
  • 1 clove garlic finely chopped
  • 2 tablespoons ghee
  • 1 teaspoon oregano dried
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar


  • 4 large eggs


  • Roughly dice the eggplant and Halloumi into 1-inch pieces before setting aside.
  • Meanwhile, heat the ghee over medium heat until melted, then saute your garlic for roughly 1 minute, or until fragrant, before adding the Halloumi cubes. Cook 5-8 minutes, until browned on both sides before adding your eggplant and oregano. Cook for another 5minutes before covering and cooking an additional 5 minutes, or until the eggplant is soft. Remove from heat and set aside.
  • While the eggplant is cooking, mix your balsamic vinegar and olive oil in a small bowl.
  • Once your eggplant hash is off the heat, divide in half onto serving plates before drizzling with the olive oil and balsamic mixture. If so desired, top each hash with 2 fried eggs.


Again, consider this recipe a starting point. You may desire more seasoning or less, according to your preferences, and you may find you prefer feta or another cheese to Halloumi.
Tools Needed:
  • Sharp paring knife
  • Cutting board
  • Large pan (with lid)
  • Small bowl
  • Serving plates

2 thoughts on “Eggplant Breakfast Hash”

  1. Tried this, the picture presents ham, zucchini and avocado while the recipe doesn’t call for it. I was pretty confused. It sucked.

    1. Hi Stef-

      I am so sorry you didn’t like the recipe! Eggplant can be an acquired taste that’s for sure. There is no ham or avocado in the picture- maybe the picture looks a bit like it? I did toss in some leftover salad which had a few pieces of zucchini to that added crunch but the main recipe does not add that. The reason this is a hash is that really anything goes! If you have leftover from the night before- then toss them in and make a hash. This recipe does have some stronger flavors with the Greek cheese and eggplant as well as the balsamic. If you are looking for a more traditional hash- I suggest you try one of the ones with eggs or meat. Hope the next one is a success!

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