Description
This breakfast hash uses celeriac instead of potatoes for a perfect low carb breakfast.
Ingredients
- 7 slices Thick Bacon, Cut Into Lardons
- 4 cups Celeriac, Diced
- 1 Orange Bell Pepper, Diced
- 1 Zucchini, Diced
- ½ teaspoons Onion Powder
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Dried Oregano
- Salt And Pepper, to taste
- 4 Large Eggs
- Diced Avocado And Chopped Parsley For Garnish
Preparation
Saute bacon lardons in a cast iron or heavy bottom skillet over medium heat until crisp. Remove from the pan, leaving grease. Add celeriac to the pan and sauté for 5 minutes. Add orange pepper and sauté for 5 minutes more. Add zucchini, onion powder, paprika, oregano, and salt and pepper and sauté until zucchini is cooked through.
Crack each egg on top of the veggies, leaving the yolk intact. Cover skillet with lid and continue to cook until egg whites are set, about 5 minutes.
Garnish with chopped parsley and diced avocado.
