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 my favorite turnip joke, actually come to think of it, it’s my 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 I used to eat all the time. My favorite way to eat them is on the side of my 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. My local grocery store sells the greens and the bulb separately, so I usually pick these up at the farmer’s market when they are in season.
I was kind of a picky eater growing up, and I can honestly say I don’t think I had ever tried turnips until a few years ago. But this is by far the best preparation of turnips I have in my limited experience so far. I hope I can say the same thing about the next turnip recipe I post because I’m making up for lost turnip-eating time.
Check out these other resources to read more about the astounding nutritional benefits of turnips:
Ingredients in Keto Breakfast “Potatoes”
- green onions
- 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!
Keto Breakfast "Potatoes"
- 1 large turnip peeled and diced (270g)
- 1/4 onion diced (56g)
- 3 slices bacon
- 1 tablespoon ghee or avocado oil
- 1/2 teaspoon each of paprika garlic powder, salt, and pepper
- 1 green onion sliced, for garnish
- Parsley for garnish
- 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.
Nutritional values are estimates only and do not include carbs from sugar alcohols.