Rutabaga Hash Breakfast Bowl (low carb, vegetarian option)
Love breakfast potatoes but not the carbs? I present to you a hash made with what has become the most versatile vegetable on my kitchen, the mighty rutabaga!
Does rutabaga taste different than potato? Yes, it has a mild sweetness to it but the texture when cooked is reminiscent enough of potato that you barely know the difference, plus it's incredibly delicious in its own right.
I promise you will not miss the potatoes with this in your breakfast rotation!
My picture shows the "with sausage" option cause I wanted the added protein but it's easy to keep this vegetarian by not adding the meat!
Rutabaga Hash Breakfast Bowl (low carb, vegetarian option)
Love breakfast potatoes but not the carbs? I present to you a hash made with what has become the most versatile vegetable on my kitchen, the mighty rutabaga!
Does rutabaga taste different than potato? Yes, it has a mild sweetness to it but the texture when cooked is reminiscent enough of potato that you barely know the difference, plus it's incredibly delicious in its own right.
I promise you will not miss the potatoes with this in your breakfast rotation!
My picture shows the "with sausage" option cause I wanted the added protein but it's easy to keep this vegetarian by not adding the meat!
Open in Cookpad AppSteps
- 1
Heat 2 tbs olive oil in a large deep sided skillet over medium heat. While skillet heats prepare your onions and mushrooms. Add onions and mushrooms and cook until onions have softened and just started looking translucent, stirring often. About 5 minutes.
- 2
Add prepared rutabaga, stir to combine and level out into a single layer with as many rutabaga pieces as possible making contact with the skillet surface. Let mixture cook 4-5 minutes undisturbed, to let rutabaga begin to brown. Stir, level out again, and let cook untouched 4-5 more minutes. Repeat one more time.
- 3
While hash is cooking, heat another skillet over medium heat (greased with whatever you use for cooking eggs). Cook your eggs to to your preferred still and doneness. We like ours over medium.
- 4
When hash and eggs are both done, divide hash equally into 4 bowls. Add 1 (optional) broken up sausage patty to each bowl at this time, if desired. Top hash in each bowl with one egg. And finally top with 1/4 cup (optional) peppered gravy, if desired. Serve and enjoy!
Tips
To precook your rutabaga: Peel and cut raw rutabaga into 1/2 inch sized chunks. Place in large sauce pan, fill pan with enough water, vegetable broth, or chicken broth to just barely cover the pieces. Cover pan with lid, bring to a boil over medium-high heat. Turn heat down to medium and simmer covered 25-30 minutes, or until rutabaga is fork tender. Drain in colander and use immediately or store for later use. What I used today was leftover from making mashed rutabaga.
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