Yet another pleasant breakfast surprise. We liked these even better than jicama hash browns! Great alongside bacon and scrambled eggs. It’s essential that you let these brown quite a bit, to insure they get done and because the brown bits are what impart the flavor of potato. When forming the patties in the skillet, keep them quite thin by spreading mixture out with a fork. Thinner makes them a bit trickier to flip, but the result will be much better. This recipe is suitable for all phases of Atkins and Keto diets.
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10 oz. turnip, peeled & grated (1 large)
2 oz. onion, finely minced
2 T. flax meal
Dash each salt and pepper
4 tsp. bacon grease
DIRECTIONS: Mix all ingredients in a bowl. Melt 2 tsp. of the bacon grease in non-stick skillet. Dip out about ¼c. of the mixture onto the hot skillet. Spread mixture out thin. Do not attempt to flip these for a few minutes, until the first side is nicely browned, or they will fall apart. Melt the remaining bacon grease around the edges of the pan and flip the patties over. Brown nicely and serve at once (or they will lose their surface crispness).
NUTRITIONAL INFO: Makes seven 3″ hash brown cakes, each contains:
4.o g fat
3.87 g carbs, 1.36 g fiber, 2.21 NET CARBS
1.7 g protein
64 mg. sodium