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This Breakfast ‘Potato’ Skillet is a delicious low carb breakfast or brunch! Made with turnips instead of potatoes, seasoned with onion powder, paprika, chili flakes and bejewelled with peppers – easy to make and packed with goodness!
Turnips are a great, low carb swap for potatoes. Turnips taste like a cross between potatoes and carrots, giving this Breakfast Potato Skillet great texture and a touch of sweetness. Easy to make and perfectly seasoned, this gorgeous dish is great for breakfast, brunch or as a hearty side dish.
Looking for more breakfast ideas? Why not also try my Pumpkin Waffles With Candied Walnuts and my Cinnamon Swirl French Toast!
Why you’ll love this Breakfast Potato Skillet
- Low carb. Turnips are such a great, healthy, swap for potatoes, they are a cruciferous vegetable, just like broccoli and brussels sprouts but also a root vegetable!
- Perfectly seasoned hash. This skillet is so flavorful! Onion powder, paprika and chili flakes come together for a mouthwatering combo.
- Easy to make. Easy to make with kitchen staples, this goes from pantry to table in 30 mins.
Ingredients you’ll need
- Veggies – turnips, bell peppers, onion, jalapeno peppers, green onion.
- Olive Oil
- Seasoning – paprika, onion powder, salt, pepper, chili flakes (optional).
How to make this Low Carb Breakfast Potato Skillet
- Prep the turnips – Peel and dice the turnips then bake in a sheet pan with some olive oil for 15 mins.
- Sauté everything – In a large skillet with olive oil, add the veggies, spices and baked turnip. Sauté then simmer for 5 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Use a large skillet, you ideally want your veggies on a single layer so they cook evenly.
- Make sure to dice your veggies in similar sizes, so they cook evenly.
- Deseed and remove the ribs from the jalapeno pepper for a milder heat.
- Add more or less chili flakes to change the heat levels further.
- Be sure to season with salt and pepper to taste.
- Crack an egg over the skillet while you sauté, for extra protein.
- Top with fresh herbs.
FAQ’s
Are turnips good for you?
Turnips are cruciferous vegetables that are high in fiber help make people feel fuller for longer, plus they are low in calories.
Turnips are actually loaded with vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals such as manganese, potassium, magnesium, iron, calcium and copper. They are a good source of phosphorus, omega-3 fatty acids and protein.
Overall turnips are a great alternative to potatoes!
Can I cook the turnips in the air fryer?
Yes! Dice the turnips, mix with olive so they are coated evenly. Then place the diced turnips in the air fryer, be sure they don’t overlap. Cook them at 400 degrees for 12 mins. Make sure to flip halfway through cooking, you may need to do them in batches if you have a smaller air fryer.
What to serve with this Breakfast Potato Skillet
These delicious hash can be had on its own or as part of a bigger meal. A simple side of eggs – any which way – are great to go along with this dish but you could also go for Baked Beans and Sausage Egg Brunch or my Squash and Eggs Brunch.
Other delicious breakfast recipes
- Almond Butter Chocolate Chip Banana Bread
- Buttermilk Pancakes – Easy Mixed Berry Recipe
- Healthy Banana Oats Muffin
- Strawberry Nutella French Toast
I hope you enjoy all the recipes I share with you, including this delicious Low Carb Breakfast Potato Skillet. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Low Carb Breakfast Potatoes
Ingredients
- 3 medium turnips, peeled and diced
- 1 small green bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 1 small onion , diced
- 1 small Jalapeño Pepper, diced
- 3 tbsps olive oil
- 3/4 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp chili flakes, optional
- 1 stalk green onion, chopped
- 3/4 tsp salt, more or less to taste
Instructions
- Pre-heat oven to 425.
- Peel and dice the turnips. Transfer to a lined sheet pan and drizzle about 2 tbsps. of olive on and mix to coat well. Bake for 15 minutes
- Dice the veggies.
- Meanwhile, heat a large skillet and add 1 tbsp. of olive oil. Once the oil is hot, drop the veggies to sauté until tender.
- Once the turnips have cooked, add them to the veggies, add the spices and salt, then carefully toss around to coat well. Let them simmer on medium-low heat for 5 more minutes.
- Remove from the heat and transfer to a dish or keep in the skillet to serve. Garnish with some chopped onions.
Notes
- Use a preheated oven.
- Use a large skillet, you ideally want your veggies on a single layer so they cook evenly.
- Make sure to dice your veggies in similar sizes, so they cook evenly.
- Deseed and remove the ribs from the jalapeno pepper for a milder heat.
- Add more or less chili flakes to change the heat levels further.
- Be sure to season with salt and pepper to taste.
- Crack an egg over the skillet while you sauté, for extra protein.
- Top with fresh herbs.
Can you cook the turnips the night before and then make the breakfast has in the morning?
Yes you can, just reheat them a little before you cook them with the eggs.