Like hash browns? Oh, you love them?! But you don’t love that they’re a little skimpy on the nutrition side, highly starchy and make you feel gross after you eat them? I hear ya.
Let me introduce you to the rutabaga, if you two haven’t already met. This little root vegetable is technically part of the cruciferous family and contains cancer-fighting phytochemicals, is high in antioxidants, fiber and Vitamin C. While maintaining a nice starchy texture, these little beauties have half the carbohydrate content of potatoes!
So you know what I’m thinking? Rutabaga hash! And man am I right. This stuff is spot on. With a very slight sweetness to them and the orange color, it resembles sweet potato hash more than white. But the flavor is milder. So it falls somewhere between the two on the taste spectrum.
Doll them up with some fresh chopped onions and garlic and season with sea salt, pepper and whatever other herbs you fancy. I used garlic salt as I wanted the most authentic garlicky hash, but they would be nice with some thyme.
I had mine with some steamed kale and an over-easy egg. Though I smashed into the yolk out of excitement before I took a picture. Let it be a testament to how good this dish is!
Have you tried using rutabaga in place of potatoes? They work nicely, don’t they? Isn’t it great to get that texture while knowing you’re really adding nutrients to your body?
- Makes a full pan of Hash
- 2 Rutabagas
- 1 Red or White Onion
- 3 Cloves Garlic
- 1Tbs Coconut Oil (Or preferred fat)
- Sea Salt and Pepper
- Garlic Salt (Grinder)
- Dice the rutabaga
- Chop the onion and garlic
- Heat the pan over medium low heat
- Add coconut oil
- Once warm, add the onion and rutabaga. Allow it the cook through until both are soft. About 15 to 20 minutes.
- Add the chopped garlic.
- Turn up the heat to medium high for 3 to 5 minutes.
- Once ever-so-slightly browned, and the garlic is fragrant they're done!
- Remove from heat and serve with some steamed leafy greens as a vegan option or an egg for vegetarian.