Heartland Cooks - Grant's Low-Carb Breakfast Hash

Heartland Cooks - Grant's Low-Carb Breakfast Hash
KFVS Chief Meteorologist Grant Dade lost more than 50 pounds on the low-carb diet.
KFVS Chief Meteorologist Grant Dade lost more than 50 pounds on the low-carb diet.

CAPE GIRARDEAU, MO (KFVS) - Losing weight tops many lists of New Year's resolutions.

Chief Meteorologist Grant Dade tipped the scales at 217 pounds back in 2014. He was on high blood pressure medicine and his doctor told him he needed to lose weight.

He tried counting calories, but the scale didn't budge. That's when he decided to try a high-fat, low-carb diet along with exercise and started shedding the pounds. Now Grant is down to 165 and has tossed the high blood pressure pills in the trash.

Grant shares his recipe for his low-carb breakfast hash – a meal for two that he says keeps he and his wife Anita powered up all-day long.


  • 6 slices thick-cut bacon
  • 1 half medium onion (diced)
  • 1 avocado
  • 4 eggs
  • Pinch of sea salt
  • 4 Tablespoons Hollandaise sauce
  • Cajun seasoning salt


Pre-heat skillet over medium heat.

Dice bacon into ½ inch squares and add to skillet.

Dice onion and add to skillet after bacon has cooked for four minutes. Saute until onions are translucent and bacon is fully cooked. Drain and set aside. Turn off heat.

Boil water in large flat pan and poach eggs for about 4 minutes for over easy, 6 minutes for medium, and 8 minutes for well done.

As eggs are cooking, scoop avocado into still-warm skillet and toss with drained bacon and onion.

Grant opts for the store-bought mix packets of Hollandaise sauce, but you could make your own if you prefer. As the packet makes way more than is needed for this recipe – Grant has a trick for helping your Hollandaise re-heat without separating.

Empty the contents and mix along with one cup of cold water into a sauce pan. Heat on high until the sauce boils and thickens.  Turn off the heat and add a half stick of butter mixing to incorporate.

Divide bacon mixture into two bowls. Place poached eggs on top and cover with two Tablespoons of hollandaise sauce per serving. Sprinkle your favorite seasoning salt or paprika on top and enjoy.

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