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”
- bacon (or tempeh bacon for plant-based)
- green onions
- ghee or avocado oil
What to serve the “potatoes” with
Keto Breakfast “Potatoes”
- 1 large turnip peeled and diced
- 1/4 onion diced
- 3 slices bacon tempeh bacon for plant-based
- 1 tablespoon ghee avocado oil for dairy-free
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 green onion sliced, for garnish
- Minced fresh 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.