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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.