Go Back
Print
Easy Vegetable Breakfast Skillet Hash

Easy Vegetable Breakfast Hash with Sausage, Carrots, Turnips, Mushrooms, and Kale

Want to load up your breakfast with tons of vegetables but NOT spend all day cooking breakfast? Try this easy vegetable breakfast hash that cooks in UNDER 15 minutes. Yes, you read that right! You can cook this hash on the stovetop in under 15 minutes. Try it today!

Course Breakfast
Cuisine AIP, Paleo
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 362 kcal
Author Emily Stauch

Ingredients

  • 2 lb. breakfast sausage AIP option
  • 2 Tbsp. olive oil divided
  • 2 cups carrots small dice
  • 2 cups turnips peeled and diced small
  • 2 cups kale chopped
  • 8 oz. baby portobello mushrooms halved then sliced
  • 2-3 tsp. sea salt
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • fresh ground black pepper to taste, omit for AIP

Instructions

Skillet #1

  1. Warm a cast-iron skillet over medium heat, add 1 tablespoon of olive oil then brown the sausage.

  2. When the sausage is completely cooked, add the kale along with a sprinkle of sea salt and pepper (omit for AIP), wilt then remove the pan from the heat.

Skillet #2

  1. At the same time, warm another cast-iron skillet over medium-low heat, add 1 tablespoon of olive oil then carrots, turnips, and mushrooms. Sprinkle with salt and pepper (omit for AIP) then cover and let cook for 5 minutes before opening.

  2. Uncover the skillet then test the tenderness of the carrots by piercing with a fork. If not tender, then continue cooking, covered for 1-3 more minutes.

Combine Skillets

  1. Once the vegetables and meat/kale mixture are fully cooked, combine into one pan. Taste for additional salt and pepper (omit for AIP) and serve!

Recipe Notes

One serving has 10 grams of carbohydrates and 4 grams of fiber for a net carb load of 6 grams.

**Nutrition facts are approximate.**