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!

“As an Amazon Associate I earn from qualifying purchases.”

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.

Print

Low Carb Breakfast Hash

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

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

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