Rutabaga Hashbrowns

These hashbrowns are very quick to make and are wonderful for breakfast when served alongside other “breakfast foods” such as bacon or sausage patties.

This recipe is 100% AIP, and is egg and nightshade free.

The tapioca flour serves to bind these together, taking the place of the starch that is in traditional (potato) hashbrowns.

This recipe serves 1 person, but is very easy to scale up to however many servings you need.

Rutabaga Hashbrowns

Serves 1


  • 1 cup grated rutabaga
  • 1 Tbsp tapioca flour
  • 1 Tbsp chopped fresh chives
  • sea salt to taste
  • 1 Tbsp fat of choice to cook (I used bacon fat)

Mix the grated rutabaga with the tapioca flour and chives.  Season to taste with sea salt.

Heat the fat in a large skillet over a medium-high heat.

Tip the rutabaga mixture into the fat and press down to make a flat pancake aprox. ¼ inch thick.

Allow the rutabaga too cook for about 5 minutes until the base is crisp and brown.

Carefully flip the rutabaga over, trying not to allow it to break.

Cook on the second side for 5 minutes until that side is also crisp and brown.


Transfer to a serving plate and top with whatever else you are planning on serving.


I served this with wilted baby-greens, caramelized onions and 2 homemade sausage patties.

Shared at Waste Not Want Not Wednesday

Shared at Allergy Free Wednesday

Shared at Gluten Free Wednesday

Shared at Paleo AIP Recipe Roundtable #68

Shared at Lets Get Real Friday

Shared at Gluten Free Fridays

9 thoughts on “Rutabaga Hashbrowns

  1. Pingback: 75 Easter Recipes Roundup | salixisme

  2. Pingback: Herbed Beef Sausage Patties – AIP | salixisme

  3. Have made this twice now. They’re very tasty, but always so soggy. Never get crisp. Do I need to press the liquid out of the shredded rutabaga?

    • The amount of moisture will depend on how moist your rutabaga is. If yours is very moist, you may need to squeeze out teh excess moisture. Wrap it in a cloth and give it a good squeeze to get the excess out.

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