Smoked Paprika Zucchini Hash Breakfast Bowls
Prep time: 
Cook time: 
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Yield: 2 servings
Smoked Paprika Zucchini Hash Breakfast Bowls are a delicious low-carb alternative to a potato-based hash. These bowls whip up in just 30 minutes for a perfect meal any time of day!
  • 2 tablespoons avocado oil or light olive oil (or any light or neutral-flavored oil you like)
  • 4 slices turkey bacon
  • 1 small-medium onion, diced
  • 2 medium zucchini, cut into ½-inch cubes
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
For Serving:
  • 2 to 4 cooked eggs (I like mine fried over easy)
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon roasted pepitas (shelled pumpkin seeds)
  • 1 scallion, green and white parts, thinly sliced
  1. Heat the oil in a large skillet over medium-high heat. Add the bacon and cook until browned on both sides, about 3 to 5 minutes per side, flipping once halfway through. Remove the bacon from the skillet and set it aside for now.
  2. To the same skillet, add the onion and cook until it’s starting to soften, about 3 to 5 minutes, stirring occasionally.
  3. Turn the heat up to high and add the zucchini, spreading it out in an even layer; cook until the zucchini is starting to brown in places and is fork-tender but not mushy, about 5 minutes. (Only stir the zucchini once halfway through cooking to help prevent it from getting mushy, and so it has the chance to start to caramelize.) Stir in the paprika, salt, and pepper, and turn off the heat.
  4. To serve, divide the zucchini hash between 2 plates or large bowls; add 2 slices bacon, 1 tablespoon crumbled feta, ½ tablespoon pepitas, and half the scallion to each. Top each serving with 1 or 2 eggs cooked any way you like, and serve.
Recipe by An Edible Mosaic™ at