Crispy Rutabaga Keto Hash Browns | Breakfast is Back!
You need these keto hash browns in your life!
We all do! Crispy on the outside, soft and flavorful on the inside. Morning bliss in every bite!
If you’re like me, eggs just aren’t as delightful without a potato buddy for breakfast. But fret no more because rutabagas are your new best friend. Think of rutabagas like a low-carb potato cousin… Just a touch sweeter, mildly bitter, and a whole lot less carby! They’re the good guys. And when breakfast is served, these rutabaga keto hash browns are going to rock your socks off!
- Don’t forget to peel the outer layer of skin first. I love my Zulay veggie peeler. The blade is super sharp, making peeling smooth and easy.
- Rutabagas are denser than potatoes and take longer to cook. That said, it’s best to parboil the rutabagas first. You can skip this step; however, your hash brown shreds will be slightly crunchy and a little bitter.
- Don’t skimp on the oil. Crispy hash browns need enough oil to fry them into crispy deliciousness!
- Adjust the heat as needed. Your oil is the right temperature if your hash browns are golden brown and crispy after 3-4 minutes per side. If the oil temperature is too low, your hashies may get soggy. Alternatively, if it’s too hot, your hash browns will likely end up burnt and black.
- As tempting as it is, do not disturb the hash browns while they’re cooking. You’ll get the best crispy outer layer from undisturbed hash browns.
- Feel free to add additional seasonings like garlic powder, oregano, red pepper flakes, paprika, etc. You can also add finely diced bell peppers, onion, or fresh garlic. Yummy!
Crispy Keto Rutabaga Hash Browns
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES
These yummy rutabaga hash browns are crispy on the outside, and soft & flavorful on the inside—Morning bliss in every bite!
- 1 large rutabaga (about 1 pound)
- 1/4 cup finely grated Parmesan cheese
- 1 1/2 teaspoon dried minced onion
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons avocado oil (or your preferred high-heat tolerant oil)
Root, root for rutabagas!
This uncommon root veggie is super groovy—rutabagas have been a personal fave of mine for quite some time. Rutabaga originated as a cross between the cabbage and the turnip. The taste is a bit more mellow than a turnip and has a slight sweetness similar to that of a carrot. They’re so versatile and will undoubtedly shine in many unique dishes. I highly recommend getting to know the rutabaga a bit better—I think you’ll be pleasantly surprised!