Rutabaga Latkes

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!

Rutabaga Latkes

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


  1. In a large skillet, heat 2 tablespoons of bacon grease over medium-high heat.
  2. Sauté onion and garlic chives (or garlic) until just tender.
  3. Add the grated rutabaga and sauté until al dente.
  4. 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.
  5. Add salt, pepper, and eggs and stir until all is well-coated with egg.
  6. Heat bacon grease in 12” skillet over medium-high heat until 350 degrees (but no hotter).
  7. 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.
  8. 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.
  9. Cook the patties on the first side for about 3 minutes, until golden brown.
  10.  Gently lift the patties and flip, cooking for another 3 minutes or so.
  11. Serve immediately with Greek yogurt and chopped garlic chives.

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2 Responses to Rutabaga Latkes

  1. Julie says:

    This was an inspiring experience! I used two kinds of parsnips and turnips in place of rutabaga. Next time, I’ll add at least one potato and a red root, like carrot or yam. I’ll also add another egg or two to help bind the patties. Delicious!

  2. Emmalee says:

    Just made these tonight – they were delicious!

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