Low Carb Breakfast Hash Browns – paleo

When you first go Paleo, SCD, GAPS, Starch-free and/or Low Carb, I think potatoes are one of the first things that you really notice missing from your dinner plate. At least for me I was feeling pretty potato deprived when I first started SCD six years ago, but I gottta say, I have been pretty darn successful at living without them over the years! They don’t even tempt me even more. Now potatoes just look like a tasteless blob of starch compared to all the other flavorful nutrient dense veggies I have learned to replace them with. Meet my new flavorful low carb breakfast hash coming to a plate near you!Wouldn’t it be the BEST if diners would offer us the option of this low starch hash so we could get a little more lazy on the weekends and actually go out for brunch more often!? I WISH! This hash is super flexible and you can feature any of your favorite low carb veggies. I personally love how celery root, kohlrabi, green apple, and fennel, go together, but if you are more of a cauliflower & faux-potatoes girl, go for it!

Low Carb Breakfast Hash Browns - paleo hash - eat your veggies! http://www.forestandfauna.com/

Tasty lil’ Rosemary Blossoms and a hardworking Honey Bee!!

rosemary blossoms

Low Carb Breakfast Hash Browns - paleo hash - eat your veggies! http://www.forestandfauna.com/

I love garnishing with edible flowers and fresh flavorful herbs. For this photo I sprinkled on lavender colored rosemary blossoms (that I “foraged” from the park), petals from a chive blossom, fresh dill, pea shoots, and chives from my herb garden.

Paleo Breakfast Hash Browns - Low Carb

I love to serve this breakfast hash on the weekends with a side of pasture raised bacon, scrambled eggs, and a grain-free biscuit. Feel free to use any of your favorite veggies. I also like the combo of celery root, kohlrabi, green apple, and fennel bulb a lot too! Serve with a side of ketchup, (I serve with my plum ketchup or cranberry ketchup, or homemade ranch dressing).
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Author Andrea Wyckoff


  • 3 cups rutabaga
  • 3 cups celery root
  • 2 cups kohlrabi
  • or use a mix of any of these veggies: zucchini yellow squash, rutabaga, fennel bulb, turnip, radish, cauliflower, bell peppers, or green apple
  • 1 sweet or yellow onion
  • 2 cloves garlic
  • fresh herbs (rosemary chives, dill, parsley, green onions, pea shoots, and/or micro greens)
  • 2 Tablespoons to 4 of avocado oil or any cooking oil/fat
  • sea salt to taste


  1. Peel celery root and kohlrabi and chop into small cubes, equal in size. Peel, chop onion.
  2. Heat a skillet up over medium high heat and add in oil.
  3. Add in celery root, kohlrabi, and onion and saute for 14 to 16 minutes, until thoroughly cooked. Add in chopped apple after veggies have been cooking 5 minutes.
  4. Halfway through the cooking time add in minced garlic (if using zucchini or yellow squash add in now too.)
  5. When veggies are thoroughly cooked, and lightly golden on the sides remove skillet from heat and add in fresh chopped herbs, stir in well.
  6. Serve.

Estimated nutrition info for recipe above making 4 servings. To reduce to under 5 net carbs use a mix of radish, cauliflower, and kohlrabi, and omit onion.


Low Carb Breakfast Hash Browns - paleo hash - eat your veggies! http://www.forestandfauna.com/

Shared at: Paleo AIP Recipe Roundtable + Savoring Saturdays + Sunday Fitness & Food + Real Food Friday + Simply Natural Saturday

13 thoughts on “Low Carb Breakfast Hash Browns – paleo

  1. I totally know what you mean about missing potatoes the most when you first start out with SCD. Last year when my husband was on the SCD diet that was probably the most difficult thing to give up. Mostly he would eat a lot of potatoes because he needed to put on weight, but I did miss how easy it was to throw in things. I love all your non potato additions to this hash – it looks so good and I would never have known there weren’t potatoes if I didn’t look at the ingredient list!

    1. Totally! Prior to SCD I always considered potatoes a “safe” staple in my gluten free diet! I had no idea they were adding to all the inflammation in my body until I cut them out on SCD.

      Today I played around with a “no-potato salad” recipe that tasted so much like potato salad I think most wouldn’t even notice! Posting that recipe asap too.

      Thanks so much for stopping by!

  2. This is one absolutely healthy breakfast hash – so much good nutrition here. Such a great way to substitute potatoes. I love the idea of the Rosemary blossoms – so pretty, too! Pinning and stumbling this beautiful side dish!

    1. Thank you Ilka! It’s so nice to be able to enjoy a nice breakfast hash and feel energized instead of lethargic after eating it!

  3. Another awesome low carb recipe! I’m excited to try this one too. I love the edible flowers you used, looks so pretty 🙂 Pinned & Yummed!!

  4. These look delicious! I am featuring them tonight on Savoring Saturdays. Can’t wait to see what you share this week!

  5. Yum! I love the rutabaga and celery root! Thanks for sharing it with us at Savoring Saturdays last week.

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