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Bacon and Eggs Veggie hash on a white plate topped with an egg
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5 from 6 votes

Bacon Eggs Veggie Hash

This tasty breakfast hash is made with bacon, sweet potatoes, beets, turnips, red onion, and celery and then topped with a fried egg.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Bacon, eggs, keto, low carb, veggie hash
Servings: 6 servings
Calories: 238kcal


  • 6 Slices Thick Cut Bacon
  • 8 oz. Sweet Potato Diced
  • 8 oz. Beets Peeled and Diced
  • 8 oz. White Turnip Diced
  • 3 oz. Red Onion
  • 3 Cloves Garlic Minced
  • 1 Rib Celery Diced
  • Sea Salt and Pepper To Taste
  • 2 large eggs


  • In a large skillet, cook bacon until crispy. Remove bacon from pan, retaining the bacon fat. To the bacon fat in the pan, add sweet potato, beets, turnip, red onion, garlic, celery, sea salt and pepper.
  • Over medium heat, sauté until vegetable are tender. About 15-20 minutes. Add crumbled bacon back to pan and mix in.
  • Remove from pan, set aside
  • Fry 2 eggs, season with a little salt and pepper
  • Serve with fried eggs over hash.


Calories: 238kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 335mg | Potassium: 440mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5470IU | Vitamin C: 12.2mg | Calcium: 45mg | Iron: 1mg