Fed & Fit

Shredded Carrot Breakfast Hash

Shredded carrot breakfast hash? Has she gone MAD? I don’t blame you for thinking that, not one bit. But hang in there, this hash is built for purpose AND pleasure.

140615_The_Joy_of_Paleo_Breakfast_Carrot_Hash

Purpose #1: Lower-Carb Breakfast Option. While sweet potato breakfast hash is a staple in my house, sometimes I need/want fewer carbohydrates for my first meal of the day. Please remember: I’m not promoting a low-carb diet. I’m just saying sometimes it’s nice to mix things up. By weight, carrots contain HALF the carbohydrates and sugars of sweet potatoes.

Purpose #2: Vitamin K Boost. Though sweet potatoes win in almost every vitamin and mineral face-off, carrots DO contain 5x the amount of Vitamin K. That’s pretty big and as nutrient-seekers, means it’s to our advantage to incorporate the occasional heavy-carrot meal. I like to top my carrot breakfast hash with a runny-yolk egg and will sometimes even add in a heaping handful of a shredded leafy green (think: kale, collards, chard, spinach) for bonus nutrients.

Pleasure #1: Dang Tasty. Once combined with the crispy sausage, spices, and fresh lime juice, ordinary carrots are transformed into a craveable, satisfying food you’re going to adore. YES – they do still taste like carrots, but really really good carrots.

Pleasure #2: Easy As Pie. If you’ve got a food processor with a shredding attachment, prepping this carrot breakfast hash is a BREEZE. I will regularly per-shred and then freeze 5 pounds worth of carrots so that I can make hash at the drop of a hat. Once the shredding is done, this dish comes together in no time.

While I like to make breakfast hash on weekends as a part of my meal prep routine, it’s also my go-to for when I’m entertaining a house full of people. A little goes a long way and it’s generally adored by all ages. Of course, I also try to win the hearts of house guests with a batch of Blueberry Scones.

Enjoy, my friends!

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Shredded Carrot Breakfast Hash

Cook Time: 20 minutes

Ingredients:

  • 1 pound pork breakfast sausage
  • 5 cups carrots (about 8 large), finely shredded
  • 1 cup cilantro, chopped
  • ¼ cup lime juice (about 6-8)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper

Directions:

  1. In a cast iron or stainless frying pan, brown the sausage. Remove from pan, drain, and set aside.
  2. In the same pan, cook the carrots until wilted and starting to brown.
  3. Add all the seasons and let it cook through for 2-3 minutes.
  4. Add the sausage back in, stir to combine, and serve.
   

One Response to “Shredded Carrot Breakfast Hash”

  1. #
    1
    Taraposted September 5, 2016 at 12:19 pm

    Can this be made ahead of time for a quick breakfast throughout the week?

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