Shredded Carrot Breakfast Hashjump to recipe
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.
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!Print
Shredded Carrot Breakfast Hash
- Cook Time: 20 minutes
- Total Time: 20 minutes
- 1 pound pork breakfast sausage
- 5 cups carrots (about 8 large), finely shredded
- 1 cup cilantro, chopped
- 1/4 cup lime juice (about 6-8)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground black pepper
- In a cast iron or stainless frying pan, brown the sausage. Remove from pan, drain, and set aside.
- In the same pan, cook the carrots until wilted and starting to brown.
- Add all the seasons and let it cook through for 2-3 minutes.
- Add the sausage back in, stir to combine, and serve.