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.
- 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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- 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.
- 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