These Keto Breakfast "Potatoes" are a great low-carb breakfast option! The hash is filled with turnips, smoky bacon, and green onions!
What did the vegetables say when they arrived at the house party… Lettuce, turnip the beet. That’s our favorite turnip joke, actually come to think of it, it’s our only turnip joke. Anyway, these Keto Breakfast "Potatoes" are a great way to start the day, they look and taste just like the breakfast potatoes we used to eat all the time. Our favorite way to eat them is on the side of our southern gravy omelet.
Turnips are a cruciferous vegetable, just like broccoli and brussels sprouts, but uniquely they are also a root vegetable. They taste like a cross between a carrot and a potato and can be subbed in place of the starchy tuber in many recipes.
Turnips are packed with nutrients and even provide anti-inflammatory, antimicrobial, antifungal, antiparasitic, and antibacterial benefits. Fun fact, turnip juice can actually be used as a pretty effective deodorant. Getting back on track, if you can find turnips with their leafy greens still intact, cook those too. The greens are even more nutritious than bulbous part of the turnip. Our local grocery store sells the greens and the bulb separately, so we usually pick these up at the farmer’s market when they are in season.
This is by far the best preparation of turnips we have had, we hope you can say the same
Check out these other resources to read more about the astounding nutritional benefits of turnips:
Ingredients in Keto Breakfast "Potatoes"
- turnips
- bacon (or tempeh bacon for plant-based)
- green onions
- onion
- spices
- ghee or avocado oil
What to serve the "potatoes" with
Eggs, duh! Seriously though, this is also great with a side of our Keto Breakfast Meatballs! if you're plant-based, these are delicious with a tofu scramble.
Keto Breakfast "Potatoes"
Ingredients
- 1 large turnip peeled and diced
- ¼ onion diced
- 3 slices bacon tempeh bacon for plant-based
- 1 tablespoon ghee avocado oil for dairy-free
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 green onion sliced, for garnish
- Minced fresh parsley for garnish
Instructions
- Add the oil to a large skillet over medium high heat. Add in the turnips and spices. Cook 5-7 minutes stirring occasionally.
- Add in the onion and cook 3 minutes until it starts to soften. Chop the bacon into small pieces and add to the skillet. Continue to cook another 5-7 minutes until the bacon is crispy.
- Top with green onion and parsley before serving.
Jeni says
I love your recipes. This is the one I've made the most, it's perfect. Your posts are straight-to-the-point (which I also love) but are not in a format that can be imported via My Fitness Pal. Maybe you don't care but I thought I'd share : )) I'll be entering this one manually.
Mike says
Just made this and it is not bad. Turnips get soft instead of crisping up though. So not the same texture at all. I loved diced potatoes in a breakfast scramble, but alas I would rather go without then use these as a replacement.
Jane Ritchuk says
I like to boil cubes of turnip and use in "potato" salad. Everything else the same, hard boiled egg, onion, celery, mayonnaise and dill pickle. Really hard to tell the difference.
Alex Lester says
That sounds awesome! My wife makes a cauliflower potato salad that's really good based on her grandmothers recipe, I'll have to try it with turnips now too.
Lisa says
What about cooking the turnips in bacon grease and forgo the olive oil?
Alex Lester says
That's a great idea!
Ellen says
I want to try this, but have never ever had turnips. What about using radishes? I hear those are most flavored like potatoes.
Alex Lester says
Radishes are a bit more watery and less starchy, they would still work though!
Sandy says
I loved this recipe! I couldn’t tell the difference. A whole new Keto world just opened up for me!
B says
Can you make your recipes printable?
J Bowen says
These are amazing! Thank you so much for this recipe! My husband loves it also 🙂 After trying turnips in this dish I used them in my fav clam chowder recipe and they worked amazingly well! Thanks for the inspiration!!
Cindy B says
Eager to try this for my husband. No problem with carbs, but the meds for his pacemaker makes high-potassium foods like potatoes a no-go.
Cathy Castronova says
This is the first time tryin one of your recipes (All the pics look so appetizing.)
The Breakfast "potatoes" are delicious! I strayed by adding half potato and half turnip as I wanted to ease myself in to the turnip thing. Wow, I cannot distinguish between the two in the finished dish. I topped my breakfast with 2 eggs. Thanks for the great recipe.
Cathy
AMW says
I love turnips so can't wait to try this when I restart keto next week. I've calculated a serving is 3/4 cup... Am I correct?
Richard says
What a wonderful way to start a day. Thank you so much for that excellent recipe.
I added a scrambled egg, brocolli and topped it with very old cheddar cheese.
5 minutes in the oven, and my wife woke up to that mouth watering odor.
Thanx again to provide me with these morning moments.
Margo says
How many servings for this recipe please?
Cast Iron Keto says
You can see the serving size at the top of each recipe card. This recipe serves 4.
Colleen says
I made this dish this morning and it turned out great. I prefer rutabagas, so used one of those instead of turnips. I can't recall if rutabagas take longer to make tender than turnips, but next time I will cook the rutabagas longer in that first step at a lower heat and covered before moving on to step two. By the time I got the rutabaga fork-tender, the onion and bacon were bit charred (not too charred to still taste grade). I served this with a fried egg on top of each serving. This totally satisfies the fried breakfast craving I get every now and then, without ruining my blood sugar for the day.
Jennifer S. says
Really great recipe. I've tried other keto hash recipes that tasted very off. While I had to cook the turnips a lot longer to get them to soften up enough (maybe I cubed them too big?), the taste was definitely there and wonderful topped with an over-easy egg. After hearing others say that their onions and bacon got extra done while waiting for the turnips, I cooked the turnips separately until just softened, then threw everything into the air fryer for several minutes until crisped up. Because the turnips don't crisp, I think leaving it in the cast iron makes the most sense so I'll stick to that next time. Thanks for putting together a recipe that is so much closer to the real thing than others I've tried!
Becky says
These were delicious! I've been keto/low carb for quite a while now and have tried just about any potato substitute out there. I find that if I look at it not as a substitute for a potato and rather just trying a new vegetable, I enjoy the dish much more. I think people expect to much when it comes to potato substitutes (myself included!), but usually a change in mindset is all it takes.
I diced my turnip pretty small to try and get as much crisp as I could. I did not use bacon, because I sadly did not have any, but will definitely make these again with it. Added a little onion powder in addition to the other spices, just because, and just the smallest touch of keto-friendly maple syrup at the end to cut out the bitterness I tend to experience with turnips. Topped with a couple of farm fresh eggs, and I had a delicious breakfast! Thanks for the recipe! I will be making this again and again!
Brittany M. says
I make a double batch of this and eat it every other week as one of my keto meals. I absolutely love it! It smells so amazing when it's cooking or reheated, too 🙂
Michelle F. says
So freaking delicious! Slightly sweeter than a potato- just fantastic! This is going into my rotation for sure!
Julie Woods says
This is delicious. I plan to have leftovers tomorrow with an egg on top. I think it is a recipe that you have to have some instincts or cooking experience to get just right. I think my turnip was larger than the recipe called for, so I added more onion, it took longer than expected and so I divided it in two and cooked two batches. The second cooked while I ate from the first batch. I added more ghee and seasonings as I went along. I got great browning and took it all off the heat before the turnip got too soft- a comment I have read above. Once you get it right, I think when you serve this to unsuspecting guests they will be shocked to learn it is not potato. But, your house will smell like cabbage so serve if to guest the next day. : )