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    Home » Recipes » Breakfast

    Published: Apr 7, 2017 · Modified: Jul 10, 2020 by Jennifer Banz· 4 Comments

    Low Carb Breakfast Hash

    Servings: 4 servings
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    Cals:
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    Fat:
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    Carbs:
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    Fiber:
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    Protein:
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    Time: 40 minutes mins
    Jump to Recipe Pin for Later

    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!

    Low Carb Breakfast Hash

    “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.

    low carb breakfast hash

    Low Carb Breakfast Hash


    5 from 1 vote
    Course: Breakfast
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories:
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 7 Slices Thick Bacon, , Cut in Lardons
    • 4 Cups Celeriac, , Diced
    • 1 Orange Bell Pepper, , Diced
    • 1 Zucchini, , Diced
    • ½ teaspoon Onion Powder
    • ½ teaspoon Smoked Paprika
    • ¼ teaspoon Oregano
    • Kosher 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
    Servings: 4 servings

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, recipe for breakfast hash

     


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      Recipe Reviews




    1. Jutta says

      August 19, 2024 at 10:57 pm

      5 stars
      I just made this for breakfast. Totally yummy! Quickly made and super healthy. Will have it often now.

      Reply
    2. Linda says

      July 31, 2023 at 8:31 am

      Interesting. Learned something new about bacon lardons. Don't recall hearing that word before. The video you posted cleared it up.

      Reply
    3. Kathleen says

      April 20, 2017 at 9:56 am

      What does cut in lardons mean? This looks amazing btw!

      Reply
      • Low Carb with Jennifer says

        April 24, 2017 at 11:35 am

        Here is a good video explaining it https://www.youtube.com/watch?v=KDYKSCBo8CI

        Reply

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    Hey there, I'm Jennifer Banz! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking and developing low carb and keto recipes for the past 13 years and it is my goal to bring you the best quality recipes and cooking tutorials possible.

    My recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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