Ease your potato craving with this GAPS friendly breakfast favorite! It is smoky and savory all in one delicious bite! GAPS diet restrictions don’t allow you to have potatoes, though celery root (used in this recipe) is an amazing alternative. You might find that you like this better then original hash browns!
Since potatoes are usually a breakfast thing at my house, I wanted to create something unique with breakfast flavors. That is when I thought of celery root bacon hash browns! Celery root makes a good stable alternative to potatoes. When you are shredding the celery root, the smell will be strong, but don’t let that stop you from making these. When celery root is cooked, the texture, taste and smell resemble potatoes. The bacon really adds a nice flavor that helps cover up the “vegetable” taste of the celery root.
I designed the recipe so the celery root hash browns can be kept in the freezer for an easy breakfast. I pre-cooked them and then froze them into squares. So, when breakfast or lunch comes around, all you have to do is pop one out and put it on the stove or a baking sheet until golden brown!
Dice your bacon and add to the skillet.
Dice your onion and add to the same skillet.
Add the 4 TBS of fat to the skillet and brown everything together.
Wash the outside of your celery root.
Cut the skin off of the celery root. Save the skin for your chicken or vegetable stock!
Quarter the celery root to fit into your Cuisinart.
Use your Cuisinart (thick shredder side) to shred the celery root. You can also use a normal grater.
Add the celery root to the skillet and cook down for a few minutes.
Scoop the mixture out of the skillet and press down onto a baking sheet (I only used 1/2 of baking sheet. The flat sheet makes it easier to cut on than a baking pan).
Freeze for about 1 hour until hardened and cut it into squares.
Separate the squares with a knife or spatula.
Store in a container or plastic bag layered with parchment paper.
To Prepare:
Heat up a skillet. No extra fat needed!
Add your frozen hash brown and cook until golden brown.
or
Heat your oven to 400 degrees.
Place your hash browns on the baking sheet and cook for 15-20 minutes.
Eat!
Crispy, satisfying, homemade hash browns ~ a perennial breakfast favorite!
Carefully scrub your potatoes.
Grate them, and as you do so, put them into a bowl of cold filtered water, enough to cover the potatoes.
Begin heating a heavy skillet on medium/low heat.
Pour the grated potatoes into a colander, and then rinse them thoroughly under cold running water, stirring them around with your hand.
Allow to drain and press as much water as you can out of the grated potatoes.
Pour them onto a clean dish towel and press more water out using the towel.
Add the butter to your heated skillet. Allow it to melt.
Dump the grated potatoes into the heated skillet that contains the melted butter. Spread them out.
Now you can season them. I use salt and pepper to taste, a tiny amount of ground cayenne and a nice sprinkling of paprika.
Let the potatoes cook for about 4 minutes and then start stirring them around every minute or two.
Continue to cook, moving them around frequently until they are nice and soft.
Turn up the heat a little and press them down into the skillet. Cook until the underside is as brown as you like, and flip them over (it is not necessary to keep them all in one piece) and cook until the underside is brown also.
If you’re craving a delicious (and nutritious!) bread pudding, this is a great way to sneak in extra veggies to your family … while doing it grain-free!
Pre-heat oven to 325*F.
Toss carrot, apple, eggs, honey, and lemon juice in a large bowl.
In a small bowl, mix almond flour, baking soda, and salt together.
Mix dry ingredients into wet ingredients. It will resemble “slop.”
Pour into a greased 8×8 dish.
Bake at 325*F for 40 minutes.
Delicious served warm or cold.
NOTE: You can also make this in a loaf pan.
NOTE: This is delicious served for breakfast the next day!
Versatile nutrition filled meal! You can make this sweet to very spicy depending on your choice of sausages and spices. Feel free to use other veggies in place of the cauliflower as well. A great post workout meal with good carbs and protein.
Remove casings and brown and crumble sausage in pan. While the sausage is browning, chop sweet potatoes, cauliflower and onion as small as you like. Put chopped ingredients into large bowl, add 2 eggs, season to your liking (I tend to like things quite spicy, if you don’t want any spice, omit Cayenne and use a mild curry powder). Mix your ingredients in your bowl, then add them to the pan with the sausage. Stir well, and let cook until the onions are cooked and the sweet potatoes are soft.