share

Low Carb Breakfast Hash

low carb breakfast hash

Want to see my daily low carb eats?  Check out my Instagram or Facebook!


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

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
Print
Low Carb Breakfast Hash
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 4 servings
Author: Jennifer
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

Breakfast hash is no longer off limits thanks to the mildly flavored celeriac. Use it in place of potatoes in this low carb breakfast hash.


 More Low Carb Breakfast Idea!

Low Carb Smoothies - the Essentials!

Low Carb Smoothies!

Bacon and Brie Crustless Quiche!

never miss a recipe!

signup for email updates and get my free low carb success guide

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Low Carb Burger Bowl with Paprika Aioli
Read This Before You Use Your Instant Pot!
Categories:

Related Posts

    • Kathleen
    • April 20, 2017
    Reply

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

      • Low Carb with Jennifer
      • April 24, 2017
      Reply

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

  1. Pingback: CT FM 029: November Foods In Season ⋆ Recipe This

Leave a Reply

Your email address will not be published. Required fields are marked *

Low Carb with Jennifer
Close Cookmode
Grab My Free Low Carb Success Guide! [P.S. That's How I Lost Over 60 Lbs!] Download Now!
X