Rutabaga and Onion Hash Browns

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Rutabaga and Onion Hash Browns

This simple hash brown, shown above with braised beef and green beans, is very close to real potatoes, both in texture and flavor.  AND it can be ready in about 15 minutes. This recipe is not suitable until the starchy vegetable rung of the OWL ladder.  For those who question the “starchy veggie” status of this vegetable, rutabaga is listed as a starchy vegetable on pg. 154 of A New Atkins for a New You.

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5 oz. peeled and diced rutabaga, 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 calories

6.6 g  fat

7.95 g  carbs, 2.05 g fiber, 5.9 g  NET CARBS

1.1 g  protein

25% RDA Vitamin C

2 comments on “Rutabaga and Onion Hash Browns

  1. 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…


    • 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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