This keto breakfast hash replaces potatoes with crispy buttery turnips along with bacon, leeks, eggs, and a sprinkling of parmesan cheese. All you need is a skillet and a few simple ingredients for this easy comfort food breakfast!
Keto Turnip Breakfast Hash with Bacon and Leeks
If you thought yummy potato dishes were off-limits on keto, you’re sorta wrong.
No, you can’t have potatoes. Actually, no one would stop you, and you absolutely can…but it might kick you out of ketosis with all those yummy starchy carbs.
Sorry! Or am I?
Look at all that turnip deliciousness! Who really needs potatoes when there’s a vegetable that can act and taste just like it with a ton less carbohydrates??
If you haven’t tried turnips as a potato replacement on keto, now is your chance! The key is to fry them up a little so they crisp just like potatoes (see step 4 below). Keep reading!
Cook the bacon and set it aside to cut into smaller pieces later.
Dice and boil the turnips
Dice turnips into 1/2″ sized cubes. Add turnips and 2 teaspoons salt to a pot of water and boil for just 3 minutes (they will cook more in the skillet).
Trim and sauté leeks till tender
Prepare the leeks by washing, trimming, and slicing them. Add them to the same skillet you cooked the bacon in. If you don’t know how to wash and trim leeks, this post on How To Trim Leeks is really helpful!
Crisp the turnips
Add the turnips to the skillet and stir occasionally, allowing the turnips to become crispy on the edges, but be careful not to burn them. Sprinkle on thyme and pepper. Add bacon and toss.
Cook your eggs however you prefer (I usually fry mine–see the recipe card for more detailed instructions) and sprinkle the whole skillet with parmesan cheese and parsley if you like. Enjoy!
More Keto Turnip Recipes!
Try some of these other yummy keto recipes with turnips!
Can I use a different meat for this low carb breakfast skillet hash?
Yes! This recipe was actually inspired by a friend who told me she was attempting to make a keto breakfast hash using sausage. I didn’t have sausage on hand and I was too excited about her idea to go out and get some, so I used the bacon I had in my fridge. To use sausage, cook it first as you would the bacon, crumbling it as it cooks. If you have a tablespoon or so of bacon drippings on hand, feel free to add that in too, for flavor.
Keto Turnip Breakfast Hash with Bacon
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Crispy, buttery turnips are cooked with bacon, leeks, eggs, and sprinkled with parmesan in this easy keto skillet breakfast hash!
Cook bacon over medium heat in skillet to your preferred doneness (I use a cast iron skillet). Set aside and cut into 1-inch pieces when cooled. Do not discard drippings.
Fill a medium pot halfway with water. Allow to boil and add 2 the salt. Stir till dissolved. Add the turnips and boil for 3 minutes (they will cook more and get crispy in the skillet later). Drain and set aside.
Add butter to original skillet with bacon drippings. Add leeks (find how to trim and prepare leeks here) and sauté till tender, about 10 minutes.
Over medium-high heat, add the turnips. Sprinkle on the ground thyme and freshly ground pepper to taste. Cook for about 8 minutes, tossing only occasionally so the turnips can brown and become crispy, but not burn. Add the bacon pieces in and toss.
Cook your eggs however you like and add to the top of each serving, or mix in if preferred. For friend eggs, add 2 tablespoons of butter to a medium-hot skillet. Crack 4-6 eggs in, sprinkle with salt and pepper, and allow to cook for 2-3 minutes. Add a lid and 1 tablespoon of water. Cover and allow the eggs to steam for 2 more minutes or a few minutes longer if you prefer solid yolks.
Sprinkle the parmesan cheese on top of the whole skillet. Add salt and pepper to taste. Enjoy!
If you've never washed and diced leeks before, this How To Trim Leeks post might be helpful!
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