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“Tastes Like Pizza” Breakfast Hash Recipe

March 3, 2015 (UPDATED: July 20, 2020) by Katie Kimball @ Kitchen Stewardship® 8 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

breakfast hashI know parents aren’t supposed to serve a food and expect the children won’t like it, but I totally had this one pegged as an “adult only” meal and had a backup plan for breakfast for the kids.

We’re eating grain-free right now for a Whole30 and cavity-healing diet, which can mean having a LOT of eggs, especially for breakfast. The idea of a breakfast hash with tons of vegetables and no eggs, especially if it didn’t include the starchy white potatoes that show up in a lot of our meals, was really agreeable to me.breakfast hash

Many options online included sweet potatoes, which my husband won’t touch, and I didn’t want to make a meal that only I would eat.

But then I got a big surprise – I was actually having some early morning work time once I got the hash started and my husband was serving breakfast, but the news was delivered to the office: The kids didn’t end up needing the backup plan because they were eating all the hash and proclaiming joyfully that it “tasted like pizza!”

Huh?

Tastes like Pizza Breakfast Hash for a Whole 30

Whole30 and Kid-Friendly Breakfast That Tastes Like Pizza?

There’s no oregano in the dish, which would potentially make it taste like pizza. No cheese. No tomatoes or tomato sauce.

But who am I to argue with kids who are happily eating their parents’ potions of vegetables at breakfast!!!

So “tastes like pizza” breakfast hash it is.

I have a hunch that the smoked paprika might be the magic sauce, or it’s possible that the paltry amount of homemade sausage with spices I added could have made them think about pizza, but if you don’t have either, I know it would still be yummy! (Perhaps add some oregano.)

Your kids CAN make their own healthy breakfast!family in the kitchen making breakfast

Join the Kids Cook Real Food Weekend Challenge: Kids Master Breakfast and imagine your kids making breakfast independently! This is a live challenge with prizes and support but pro-filmed video lessons at your own pace. Truly the best of both worlds for busy families, and it starts THIS Saturday!

This recipe is one reason I started using Plan to Eat again just so that I could get all these veggies on my shopping list properly and not forget any. I also uploaded the hash in there for you to use – you can see it right HERE, and if you don’t have a PTE membership, sign up for their 30-day free trial and be sure to add this one to your recipe box right away! (You can import recipes using the URL and it only takes about 10 seconds to do each one, so really, truly, there’s not much startup time for the system.)breakfast hash

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“Tastes Like Pizza” Breakfast Hash Recipe

★★★★★ 5 from 1 reviews
  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4
  • Category: breakfast
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Ingredients

  • 2 Tbs. fat of choice (bacon grease is excellent of course)
  • 1 medium leek, sliced
  • 1/2–1 turnip, peeled and diced
  • 1/2–1 celeriac, diced (celery root…or just use some celery to keep it simple)
  • 1/2 fennel bulb, sliced
  • about a cup of bok choy, white and green parts, roughly chopped (or any leafy green you have around)
  • 1–2 cloves garlic, minced
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste
  • 1/2–1 tsp. smoked paprika
  • 1/4–1/2 c. cooked sausage crumbles

Instructions

  1. In a hot skillet, saute the turnip, leek, celeriac, fennel, and white part of the bok choy in the fat.
  2. Stir around for a few minutes, then allow to cook on medium-low, covered, for about 15 minutes or until the diced vegetables are soft.
  3. Stir occasionally to prevent sticking to the pan.
  4. Add the sausage, leafy greens, garlic, salt, pepper, and paprika and stir until garlic is fragrant and greens are wilted, about 2 minutes more.
  5. Serve hot with optional diced tomatoes (in glass jars, no BPA!), chopped parsley, or sliced green onion on top. (I added feta, but that’s not Whole30.)
  6. Add an egg if you like.

Notes

* I highly recommend cutting up all the veggies the day before – it really speeds up breakfast prep! Just don’t forget that you’ll still need to allow for at least 20-30 minutes of cook time.

* If you don’t have cooked ground sausage in your freezer (What? You should!) just add raw ground sausage at the beginning of the recipe. Here’s how to make homemade sausage out of any ground meat. I tagged this recipe “vegetarian” too because you could leave out the sausage, no problem.

* Oregano would be great if you don’t have smoked paprika.

* Use the green and white parts of the leek. Lots of chefs only use the white, but I don’t mind the green one bit.

* How do you cut a celery root? They’re ugly things, aren’t they? Cut off the leaves and stem if it’s attached, trim the outer peel off with a sharp knife, and dice the dense white part for this recipe. You can eat the steams and leaves, too. I just added them to my veggie ends bag in the freezer for homemade stock.

* Don’t be afraid of veggies you don’t know. Turnips are very easy to source, cut, and use, and if you don’t want to buy something pricey like celeriac, just use celery. I’ve made this hash with kale instead of bok choy, rutabaga instead of turnips, and all sorts of other substitutions. Use whatever veggies you have on hand!

Did you make this recipe?

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Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

Eggs or No Eggs?

You can add eggs to the hash, either scrambling them in, frying on the side (runny yolks are amazing dripping all over a hash like this!), or dropping them on top like this:

Breakfast Pizza hash with Eggs 1

I recommend adding a little water to create steam and covering the pan, especially if you do like runny yolks. Without the water, the eggs will cook from the bottom up, take a long time (10 minutes for these babies) and have a solid yolk. Keeping a runny yolks will also preserve some of the health properties and enzymes in the eggs, so I always prefer that method when I can.

I’m so pumped about all these veggies getting into my family at breakfast, and I admit I’m a little shocked it went over as well as it did. I mean, celeriac? Fennel? Really??!!

I’m used to adding veggies with these amazing low-carb “pumpkin” pancakes, wrote a whole book about healthy breakfasts, and Debra shared more ways to get vegetables in at breakfast last summer, but this one is a keeper…as long as I remember to buy the veggies needed! I even have healthy breakfasts kids can make!

What’s your best method to get kids to eat their veggies?
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Filed Under: Real Food Recipes Tagged With: bok choy, breakfast, celeriac, celery root, dairy-free, easy meals, egg-free, fast meals, fennel, gluten free, grain free, greens, leeks, meatless, nut-free, sausage, side dish, swiss chard, turnip, vegetables, vegetarian, Whole30

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About Katie Kimball @ Kitchen Stewardship®

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

8 Bites of Conversation So Far

  1. Megan B says

    March 5, 2020 at 4:05 pm

    My family absolutely loves this recipe, and I love that we’re all getting loads of healthy veggies in our diet! To be honest, I was really skeptical before making it the first time because I’m not a big fan of fennel or turnips cooked separately. All together with the sausage, and we add lots of tomatoes too, it really does taste like pizza! I love having a filling and super tasty meal that I know is so good for us. We usually make a huge batch so we have leftovers to eat for lunch the next day and freeze for another time.

    ★★★★★

    Reply
    • Carolyn @ Kitchen Stewardship says

      March 5, 2020 at 9:31 pm

      So glad you guys love it! Thanks for sharing!

      Reply
  2. Donna Brooks says

    September 28, 2016 at 8:54 pm

    How well do you think this would keep as leftovers? Thanks!

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      September 29, 2016 at 12:20 pm

      Donna – it does GREAT! We just throw leftovers in a skillet another day and reheat. 🙂 Katie

      Reply
  3. Nedra says

    March 3, 2015 at 9:31 pm

    What are the fresh greens added after cooking? I think this looks amazing! I am adding those veggies to my shopping list so that I can give this a try. I think my kids would like this too especially with the word “pizza” in it’s name!

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      March 4, 2015 at 11:57 pm

      Not completely after cooking Nedra, just for the last few minutes. When greens get cooked longer they get a little more slimy and have more not-as-nice flavor, at least in my opinion, especially with lighter greens like spinach. A hearty kale, you might want to cook 5 minutes instead of two.
      🙂 Katie

      Reply
  4. Goldnrod says

    March 3, 2015 at 8:52 pm

    It’s probably the fennel (that makes it taste like pizza).

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      March 4, 2015 at 11:58 pm

      I never considered that one! I put a lot of fennel seeds in my homemade sausage…that could be it! 🙂 Katie

      Reply

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