Carrot Apple & Bacon Breakfast Hash (Whole30, Paleo, AIP)
This carrot apple bacon breakfast hash is a family favorite, veggie-forward, and egg-free breakfast skillet. It’s paleo, whole30, and AIP-friendly.
Carrot, Apple & Bacon Breakfast Hash
I consider the breakfast hash the hero of breakfasts because you can make it with so many different flavors and include pretty much any fresh ingredient you have on hand! This hash is the perfect egg-free and potato-free breakfast option. I used shredded carrots, apples, leeks, and bacon for a savory hash that is paleo, AIP, and even Whole30!
The Ingredients You’ll Need for the Carrot, Apple & Bacon Breakfast Hash
- Shredded Carrots. Carrots are our stand-in for potatoes in this recipe. They’re lower in carbs than sweet potato which makes them a better option for those on low carb diets, and just a great way to mix it up for those of us who overdo it on the sweet potato! You can shred the carrots at home with a food processor, or buy them shredded.
- Apples. The apples add a touch of sweetness to this recipe which I love in a mostly savory hash. You can easily use any apples you have on hand, but I think it works particularly well with pink lady or granny smith apples.
- Leeks. Leeks are easily one of my favorite vegetables! They add an onion flavor without being too overpowering. You can also use actual onions or a leafy greens like kale in this hash in place of leeks, but I think leeks are the best choice.
- Bacon. What would a breakfast hash be without bacon?! Bacon really rounds out this hash and makes it nice and savory, but you can easily sub out the bacon and use coconut oil for the cooking fat instead.
How to make Carrot, Apple & Bacon Breakfast Hash
- Cook the bacon. Using a large skillet or cast iron pan, add the chopped bacon on medium heat and cook until crispy.
- Crisp the sage. Add the sage leaves to the pan and cook for about 30 seconds or until crispy. Set aside.
- Cook the rest of the ingredients. Pour in the carrots and cook for 5-6 minutes or until they begin to soften. Add in the apple, leek, and seasonings and cook for 4-5 more minutes.
- Add the bacon back, top with sage, and serve fresh.
Can you make this hash ahead of time?
This hash is best fresh, but you can easily make it ahead of time and reheat it for a few minutes in a pan.
Can you add a sauce to this hash?
If you’re a sauce person, I’ve seen my husband add hot sauce to this hash, and I actually often add a pesto sauce. However, it doesn’t necessarily need it!
Can you add eggs to this hash?
It certainly doesn’t need eggs, but I have added eggs to this hash for my husband many times.
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Carrot Apple & Bacon Breakfast Hash (Whole 30, Paleo, AIP)
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Diet: Gluten Free
- 5 slices bacon, chopped
- 3–4 sage leaves
- 2 cup carrots, shredded
- 1 medium apple, diced
- 1 leek, sliced into half-moons
- 2 tsp fresh rosemary leaves, chopped (plus extra for garnish)
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- Using a large skillet or cast iron pan, add the chopped bacon on medium heat and cook until crispy. Set the bacon aside and leave the fat in the pan.
- Add the sage leaves to the pan and cook for about 30 seconds or until crispy. Set aside.
- Pour in the carrots and cook for 5-6 minutes or until they begin to soften. Add in the apple, leek, and seasonings and cook for 4-5 more minutes.
- Add the bacon back in to reheat for 30-60 seconds. Top with sage and serve fresh.
All nutritional information is estimated and will vary. Estimations do not include optional ingredients.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: One-Pan
- Serving Size: 1 serving
- Calories: 283
- Fat: 19g
- Carbohydrates: 22g
- Fiber: 4.8g
- Protein: 7.4g
Keywords: carrot apple bacon breakfast hash
This post was originally published in 2017 and was updated in 2021. Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats
Hi Michelle, out of interest does this recipe serve 2-3 for breakfast? I’ve not started back on bacon as yet due to sugar, salt and other unknown additives being used, I would swap the bacon for some mince of some sort. Thank you for sharing your recipe…. Have a wonderful week… Megan
You can buy either turkey or pork bacon that is both nitrate and sugar free at Whole Foods. Its not cheap but I use it when I need that special taste for a recipe.
Thank you Cory, I live in Aus so things are a little different down under, also on a low histamine diet at present which doesn’t allow pork or cured meats of any type.
Hey, Megan! It does serve 2-3 yes! It depends on how much you’re wanting to eat, but I usually get 3 meals out of it.
The fact you used the word “mince” should have given me a clue you weren’t in the US:) Well, hopefully you found a good replacement and were able to make the recipe. It was yummy!
Is the sage and rosemary ground or fresh? Thanks!
I use fresh rosemary and ground sage, but you can experiment and taste as you go for sure 🙂
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Made it with 1 large onions sliced thinly & granny smith, left out the sage – nice nuanced layers of flavors. A little thin on protein (because we ate a lot of bacon & don’t do eggs) as a main course but very tasty!
So glad you liked it! Thank you so much!!
A burst of incredible deliciousness and total goodness. I’m keeping this recipe close to my heart!! Thank U so much!! Next I’ll try the jicama hash.
I had a few strips of bacon to use up so I tried this out today – so good! I didn’t have any leeks so used white onion, and then I also added a handful of diced butternut squash. I lightly steamed the squash first to get it soft enough. I used dried sage and rosemary since that’s all I had, and I also added some black pepper and a bit of garlic and cayenne since none of those pose problems for me, and I loved the result! I made it in a normal sauté pan so I didn’t get the full brown/crispy effect I would’ve liked, so I’d like to try it in the cast iron next time so that I can hopefully get it a little crispier. – however it was still delicious! Thank you!
Tried this recipe out tonight. So delicious! Even my 12 year old son enjoyed it. I know the whole point is an eggless breakfast, but my hubby and I had a runny fried egg on top of ours. It was great! Definitely keeping this in rotation.
So happy to hear it was a hit!
Made this recipe this morning. Very clean eating. I love sage so added some extra! 🙂 I think this would make a nice side dish for Thanksgiving. Thank you for sharing the recipe.
This looks very good and easy! Do you know how much dried herbs if I don’t have fresh?
Generally you’d use half the amount!
Lori and Andrew, Looks great! I cannot wait to try it the next time I visit your Yellow Farmhouse Inn in Waitsfield VT.
It was so good. I try to batch cook it for breakfast but it didn’t last lol. I would recommend.
LOL, so glad you enjoyed it!!
This is such a great recipe! I like my eggs sunny side up and then place them on top of this hash. Yummy!
Thank you! So glad you enjoyed!