Food

Shredded Carrots Breakfast Hash

at a glance
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
5 — Votes 3 votes

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This shredded carrot breakfast hash is a low-carb alternative to the traditional potato hash that delivers a super flavorful and nutritious start to your day!

Bowl of shredded carrot breakfast hash garnished with lime and cilantro.

What is breakfast hash?

Why is it called “hash” you ask? The name is derived from the French word: hacher, making “to chop.” The breakfast hash originated as a way to use leftovers. This shredded carrot breakfast hash puts a spin on the traditional hash (typically consisting of a cooked meat, diced or shredded potato, chopped vegetables, and eggs) by using shredded carrots in place of the potato component resulting in a slightly sweeter, earthier hash loaded with essential vitamins and minerals!

Why eat carrots for breakfast?

Carrots are packed with beneficial antioxidants! They are a great source of vitamins and minerals, specifically beta-carotene (a compound that gets changed into vitamin A which supports your vision, immune system, and reproductive health!). Carrots also contain 5x the amount of vitamin K when compared to sweet potatoes and are a good source of potassium, fiber, and vitamin C. The fiber in carrots also help keep blood sugar levels under control, making them a great substitute for starchy potatoes.

Cast iron skillet with shredded carrots, breakfast sausage, and chopped cilantro and wooden spatula.

How to Shred Carrots

If you’ve got a food processor with a shredding attachment, prepping this carrot breakfast hash is a BREEZE. I will regularly pre-shred and then freeze 5 pounds worth of carrots so that I can make hash at the drop of a hat. You can also use a simple box grater or press the super easy button and buy pre-shredded carrots. Once the shredding is done, this dish comes together in no time!

What is the difference between grated carrots and shredded carrots?

Both shredding and grating involve slicing or cutting the carrot. The difference will be the final shape. Shredded carrots tend to be longer, more even strips while grating carrots result in much smaller fragments of the carrot.

Ingredients for Breakfast Hash with Shredded Carrots

Breakfast Hash with Shredded Carrots Ingredients

  • Pork Breakfast Sausage – 1 pound of pork breakfast sausage makes up the main protein of this breakfast hash.
  • Carrots – you’ll add 5 cups of finely shredded carrots (about 8 large carrots) to the sausage.
  • Cilantro1 cup of chopped cilantro adds a fresh, citrus flavor
  • Lime Juice – 2 tablespoons of lime juice (the juice of about 1 lime) adds a light, fresh flavor.
  • Onion Powder – to season your hash, you’ll use 1 teaspoon of onion powder…
  • Garlic Powder – …along with 1 teaspoon of garlic powder…
  • Chili Powder – …a ½ teaspoon of chili powder…
  • Sea Salt – …a ½ teaspoon kosher or sea salt and…
  • Black Pepper – …a ½ teaspoon of ground black pepper.

Ingredient Modifications

This breakfast hash is super versatile and can be modified a lot of ways. Here are some ideas:

  • Use a different meat protein – swap the pork breakfast sausage for another protein (bacon, ham, or chicken sausage would be so good!) or omit the meat altogether if you want a meatless hash.
  • Substitute potatoes – although the purpose of this recipe is to use a non-starchy vegetable as the base of the dish, you can certainly substitute potatoes (russet or sweet potatoes) for the carrots if you prefer. You could even mix them together to incorporate both carrots and potatoes!
  • Add veggies – making breakfast hash is a great way to use up whatever veggies you have sitting in the fridge! Simply chop them up and add them to the skillet for extra flavor and nutrients!
  • Use eggs – to add additional protein and healthy fats, add a soft boiled or poached egg on top.

How to Make Breakfast Hash with Shredded Carrots

  1. Cook the sausage – in a cast iron or stainless steel skillet, brown the sausage. Remove from pan, drain, and set aside.
  2. Cook the carrots – in the same pan, add the carrots and cook until wilted and starting to brown.
  3. Add seasoning – add the seasoning, stir, and let cook through for 2-3 minutes.
  4. Add sausage – add the sausage back to the pan and stir to combine.
  5. Garnish – garnish with chopped cilantro and lime juice.
  6. Serve and enjoy!
Browned breakfast sausage in a cast iron skillet with wooden spatula.
Cast iron skillet with shredded carrots evenly spread on bottom and wooden spatula.
Cast iron skillet with shredded carrots evenly spread on bottom topped with spices.
Measuring cup with chopped cilantro held over a cast iron skillet with shredded carrots and breakfast sausage.
Wedge of lime being squeezed over cast iron skillet with shredded carrots, breakfast sausage, and chopped cilantro.
Bowl of shredded carrot breakfast hash garnished with lime and cilantro.

You can absolutely freeze shredded carrots! It is one of my favorite, time-saving hacks! To do so, shred your carrots in bulk, then portion the amount you want to freeze. For the best results, you’ll want to blanch your carrots prior to freezing (this involves briefly immersing the shredded carrots into boiling water, then immediately shocking them in an ice water bath to stop the cooking process). Blanching helps preserve the quality, texture, color, and nutrition of the carrots. If you blanch, I recommend spreading the blanched carrots out on a lined baking sheet (after draining) and freezing for an hour or two before transferring them to a container or freezer bag. You can freeze carrots without blanching, but they may lose more of their texture and quality faster. Blanched carrots will keep in the freezer for up to a year. If you freeze without blanching, I would use within 2 months.

Bowl of shredded carrot breakfast hash garnished with lime, cilantro, and soft boiled egg.

How to Store and Reheat this Carrot Breakfast

Cool and store your shredded carrot breakfast hash in a container in the fridge for up to 5 days. To reheat, you can microwave for one minute 30 seconds, or until heated through, or on the stovetop in a skillet (my preferred method to re-crisp the hash). Saute until warmed throughout and enjoy!

Four breakfast sandwiches stacked on top of one another on a plate.

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Breakfast Hash with Shredded Carrots Recipe

By: Cassy Joy Garcia
5 — Votes 3 votes
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4 servings
This shredded carrot breakfast hash is a great lower-carb alternative to sweet potatoes!

Ingredients  

  • 1 pound pork breakfast sausage
  • 5 cups carrots about 8 large, finely shredded
  • 1 cup cilantro chopped
  • 2 tablespoons lime juice about 1 lime
  • 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

Instructions

  • 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 and stir to combine.
  • Garnish with cilantro and lime juice.
  • Serve and enjoy!
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Tara says

    Tara —  09/05/2016 At 12:19

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

    • Cassy says

      Cassy —  10/30/2019 At 10:22

      It can be made ahead! I recommend making the eggs fresh, unless you have hard/soft-boiled that you can enjoy with the hash.

  2. Mila says

    Mila —  01/03/2021 At 09:07

    I’ve made this so many times I lost count. Thank you for a different and delicious breakfast idea.

    • Brandi Schilhab says

      Brandi Schilhab —  01/04/2021 At 12:23

      So glad you love this one, Mila! Thank you!

  3. Natalie says

    Natalie —  09/14/2022 At 20:29

    5 stars
    This recipe is a definite winner! I share it with others often. The only modification I make is that I follow another blogger’s recipe for making homemade turkey sausage instead of buying pork sausage. Still turns out delicious every time!

    • Melissa Guevara says

      Melissa Guevara —  09/19/2022 At 19:35

      Homemade turkey sausage sounds like a delicious substitute! We are so glad you enjoyed. Thank you for taking the time to share your feedback with us. -Team FF

  4. Todd says

    Todd —  10/22/2022 At 15:06

    5 stars
    Surprisingly hearty

    • Melissa Guevara says

      Melissa Guevara —  10/24/2022 At 11:43

      We’re so glad you found this recipe to be that way! Thank you for taking the time to share with us. -Team FF

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