
Chicken Meatball Hash
Author: Carrie Brown | Prep time: 5 mins | Cook time: 40 mins | Total time: 45 mins
What You Need
- 1 TBSP avocado oil
- 1 TBSP butter
- 1 lb celeriac (celery root), peeled and cubed
- 8 oz. onion, chopped
- 1 lb. chicken meatballs (quartered) (I used these)
- 8 oz. asparagus, cut into 1” pieces
- ½ oz. fresh chives, finely chopped
- ¼ cup heavy cream
- 8 eggs
What You Do
- Heat the avocado oil and butter in a large skillet over low heat, add the cubed celeriac and onion, cover and cook, stirring occasionally, until celeriac is softened – about 20 minutes.
- Remove the lid and continue to sauté until the celeriac becomes golden brown – about 10 minutes.
- Add the quartered meatballs, asparagus pieces, and finely chopped chives.
- Stir well and continue sautéing until asparagus is tender crisp and still bright green.
- Stir in the heavy cream and stir for an extra minute.
- Turn off the heat but leave in the pan and cover while you fry or poach the eggs.
- Spoon the hash onto serving dishes and top with 2 fried or poached eggs.
Top Recipe Tips
- If using store-bought chicken meatballs check the salt level before salting.
- Good for any time of day – breakfast, brunch, lunch , or dinner!
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More chicken meatball recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Discounts on great keto products and resources.
Podcast Episodes and YouTube Videos
- Watch Yogi’s Cooking Videos
- Watch Carrie’s Cooking Videos
- Watch the Cooking Tips and Tricks Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?

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