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
salixisme - AIP Living 
Wow, this looks absolutely amazing! Thanks for sharing 😄
Excited to try this! Thank you for sharing!
This is so great! I really like rutabaga, it’s totally underrated 😉 Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it.
I love rutabaga. Usually end up mashing them — will have to try this.
Pingback: 75 Easter Recipes Roundup | salixisme
Pingback: Herbed Beef Sausage Patties – AIP | salixisme
these came out really good! i also cooked mine in bacon fat because it adds such a good smoky flavor.
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.