I 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.
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!”
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 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.)
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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.)Print
- 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
- pepper to taste and
- 1/2–1 tsp. smoked paprika
- 1/4–1/2 c. cooked sausage crumbles
- In a hot skillet, saute the turnip, leek, celeriac, fennel, and white part of the bok choy in the fat.
- 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.
- Stir occasionally to prevent sticking to the pan.
- Add the sausage, leafy greens, garlic, salt, pepper, and paprika and stir until garlic is fragrant and greens are wilted, about 2 minutes more.
- Serve hot with optional , chopped parsley, or sliced green onion on top. (I added feta, but that’s not Whole30.)
- Add an egg if you like.
* 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!
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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:
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! (Also watch for another kind of breakfast-veggie boost from Haley later this month!)