One of the few things that I’ve really missed since going Paleo is having potato hash browns. Love them. It had not really occurred to me that there might be a worthy replacement until recently when I was exploring possibilities with rutabagas. This root vegetable originated as a cross between a cabbage and turnip but to me seems more like a cross between a potato and a turnip in its texture and in the way that it cooks. I was amazed and delighted at the outcome of my new experiment. An even better than perfect replacement!
Serves 8 to 10
- 1 ½ lb rutabaga, peeled and shredded
- ½ white onion, grated
- 2 tablespoons chopped garlic chives or 1 clove garlic, minced
- ½ teaspoon pepper
- ½ teaspoon salt
- 4 eggs, beaten
- Bacon grease or lard
- Greek yogurt (optional)
- Chives or garlic chives for garnish
- In a large skillet, heat 2 tablespoons of bacon grease over medium-high heat.
- Sauté onion and garlic chives (or garlic) until just tender.
- Add the grated rutabaga and sauté until al dente.
- Remove from heat and place in a large bow. Set aside to cool for 10 minutes, stirring every 2-3 minutes to release heat. You can also spread the mixture out over a sheet pan if you prefer.
- Add salt, pepper, and eggs and stir until all is well-coated with egg.
- Heat bacon grease in 12” skillet over medium-high heat until 350 degrees (but no hotter).
- Meanwhile, using a 1/3 measuring cup, place a scoop of the rutabaga mixture in your hand. Form a ball and then gently flatten into a ½ inch patty on a cutting board or other flat surface.
- Using a spatula, gently lift the patty and set into the grease. You should be able to fit 4 patties in the skillet at once.
- Cook the patties on the first side for about 3 minutes, until golden brown.
- Gently lift the patties and flip, cooking for another 3 minutes or so.
- Serve immediately with Greek yogurt and chopped garlic chives.
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