Keto Iranian Hash


I’ll readily admit, I’m a sucker for hashes. Many of them can sit a little heavy, however. Not so with this Keto Iranian hash which is still plenty filling, but sits a little more lightly for me than some other hashes. Additionally, the cilantro and parsley keep it feeling fresh in a way that isn’t normal for most hashes.

Hashes are fantastic for break, lunch or dinner and you can use a multitude of ingredients to make this type of dish! Its the perfect Sunday dinner to use up your leftovers from the week.

This dish uses a lot of wonderful vegetables and spices to combine into a delightful and healthy meal. Adding the eggs (hard or soft) will give it that extra protein you need throughout your day. Feel free to toss any other veggies, cheese, or spices to make this dish your favorite.

Try our eggplant breakfast hash for something filling and vegetarian, our Mexican Hash with meat, or our famous cauliflower hash! You really can’t go wrong with a good hash!


Category: Breakfast, Side Calorie Count: 460 Macronutrient ratio: Carb-induced calories—8% Protein: 16 grams Carbohydrates: 9 grams Total Fat: 39 grams
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Cuisine Iranian
Servings 2


  • 1 yellow onion small, diced
  • 1 clove garlic minced
  • 1 bell pepper sliced
  • 1 tomato chopped roughly
  • 2 tablespoons ghee
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon cumin ground
  • 1 tablespoon cilantro fresh chopped
  • 1 tablespoon parsley fresh chopped
  • salt to taste
  • pepper to taste
  • 1 bunch kale chopped
  • 4 large eggs
  • 1/4 cup chicken stock
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 avocado sliced


  • In a large pan (or cast-iron skillet), grease and melt your ghee on medium-high heat. Once hot, and the ghee is melted appropriately, add your onion and sweat until fragrant before adding the garlic and peppers, cooking a few minutes more, stirring with some frequency to prevent bits from sticking.
  • After about 5 minutes, add your tomato pieces, spices, and seasoning and mix well before adding the kale a handful at a time. Once the kale begins to wilt, add your chicken stock, mix, and cook for a few minutes longer.
  • Once the kale is fully tender, make 4 wells in your hash for your eggs, cracking an egg into each well. Cook until the whites are cooked through but the yolks are still a little runny before removing from heat. Drizzle with lemon juice and olive oil, garnish with any additional parsley, cilantro, or other seasonings as you desire, and serve.


For added color, feel free to mix and match your pepper. For instance, ½ of a green bell pepper and ½ of a red bell pepper can really add a punch. Similarly, feel free to ratchet up the seasonings to your desired taste profile, or add more cilantro, parsley, or both (or even add fresh mint) for a lighter, more refreshing palate. I prefer chicken stock, but vegetable stock or bone broth works just as well. Experiment and find what works best for you.
Tools Needed:
  • Large pan (or cast-iron skillet)
  • Spatula
  • Serving plates
Keyword keto hash

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