Low Carb Breakfast Hash

A hash usually consists of some type of potato…so what is a low carb goddess supposed to do when you want some darn breakfast hash?  Use celeriac of course!  Just look at that gorgeousness!

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Have you ever tried celeriac?  What the heck is celeriac?  Well, celeriac, also known and celery root, is a type of celery grown for its celery roots.  If I say celery one more time, slap me.  Celeriac has a mild flavor like something I will not say, but it starts with a C.  It is a root so it is similar in texture to potatoes.  Yay!  Perfect for a low carb breakfast hash!

I first tried celeriac when we lived in Germany.  I used it to make low carb grits and they were wonderful.  I bought it at the Commissary, and now that I look back, I am surprised they carried such an exotic (for the time) vegetable.  But now I realize it must be because of our location.  So anyway, you shouldn’t have any trouble finding it at your local grocery store!  I found mine at Whole Foods this time around.

In this low carb breakfast hash I used bacon (my love), zucchini, and an orange bell pepper.  I chose those because that’s what I had on hand, but you could definitely use a variety of other veggies that you like.

Low Carb Breakfast Hash

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 servings

Author: Jennifer Banz

INGREDIENTS

• 7 Slices Thick Bacon , Cut in Lardons
• 4 Cups Celeriac , Diced
• 1 Orange Bell Pepper , Diced
• 1 Zucchini , Diced
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/4 tsp Oregano
• Salt and Pepper to Taste
• 4 Large Eggs
• Avocado and Parsley for Garnish

INSTRUCTIONS

• Saute bacon lardons in a cast iron or heavy bottom skillet over medium heat until crisp. Remove from the pan leaving grease
• Add celeriac to the pan and sauté for 5 minutes
• Add orange pepper and sauté for 5 minutes more
• Add zucchini, onion powder, paprika, oregano, and salt and pepper and sauté until zucchini is cooked through
• Crack each egg on top of the veggies leaving the yolk intact
• Cover skillet with lid and continue to cook until egg whites are set. About 5 minutes
• Garnish with chopped parsley and diced avocado

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