Rutabaga and Onion Hash Browns

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Served with braised beef and fresh green beans.

Rutabagas, shown above with braised beef and green beans, are very close to real potatoes, both in texture and flavor, thus its nutrient profile classes it as a “starchy” vegetable.  This tasty hash browns dish made with rutabaga and onion can be ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the Atkins OWL ladder.  Yes, there are a number of substitution vegetables (red radish, daikon radish, turnips), but those are completely different recipes in my opinion.

INGREDIENTS:

5 oz. peeled rutabaga, cut ½” dice or smaller

2 oz. chopped onion

1 T. bacon grease

Dash each of salt and black pepper

DIRECTIONS:    Heat bacon grease in non-stick skillet and saute chopped onion over high heat until ½ done.  Add diced rutabaga to skillet and saute, turning often until rutabaga is fairly tender.  This will take about 15 minutes of cooking.  Salt and pepper to taste.   This goes well with your breakfast eggs, sausage and bacon or makes a lovely side dish for meaty dinners.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

93 cals, 6.6g fat, 7.95g carbs, 2.05g fiber, 5.9g NET CARBS, 1.1g protein

2 thoughts on “Rutabaga and Onion Hash Browns

  1. anne

    how in the world do you deal with the rutabaga to dice it up? It is so thick and waxy,so what is the best way to do this? Recipe eliminated this part…

    1. You just have to cut away the ugly, brown skin with a knife. It is a very hard, tough vegetable when raw. I tend to use a fairly large knife, using TWO hands and applying force, I slice off ½” slabs, then cut those into ½ sticks and dice into squares from there.

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