An awesome keto breakfast hash that will rival any potato breakfast hash. You won't miss the high carb potatoes because of our breakfast hash secret ingredient. Eat any time of day as there is plenty of flavor with diced green bell peppers and onions.
Rinse radishes in cold water. Cut off stems and ends of radishes and discard. Slice radishes into 1/4" thick slices.
Once butter has melted, add radishes to skillet and allow to cook for 5 minutes.
Dice onion and green bell pepper into small pieces (1/4"). After radishes have cooked for 5 minutes, add onion and green bell pepper.
Sprinkle salt over vegetables. Allow vegetables to cook uncovered for an additional 10-12 minutes until radishes are browning, but not burnt.
Once radishes have browned bring heat down to low. Allow a minute or two for the skillet heat to come down, or remove it from heat for a minute to cool down (not cold, just not at frying temperature). Return skillet to low heat.
Move vegetables away from two spots in the skillet so that eggs can cook at the bottom. Crack one egg in each spot.
Sprinkle cheese over the vegetables.
Cover with lid and allow to cook for 4-6 minutes for eggs over easy (the yolk spills out) or cook for 6-8 minutes for medium eggs.