Breakfast food is the best! Pancakes, waffles, french toast (all gluten free of course!), bacon, eggs, hash browns… They’re all so tasty! But this hash just may be my new favorite.
If you’ve never tried rutabaga, or don’t even know what a rutabaga is, it’s a funky looking root vegetable similar to a turnip. It’s a delicious, lower carb, alternative to a potato. Not that there is anything wrong with potatoes, but sometimes you just need to switch things up. You know, for the sake of variety and stuff. Anyway, when it’s shredded and cooked up like hash browns, it’s fantastic!
Throw in your favorite breakfast sausage and some good ol’ leafy greens and you’ve got one scrumptious and highly nutritious breakfast. It’s great with a couple of sunny side up eggs, but it’s also delicious on it’s own. So if you’re one of those people who can’t have eggs, first of all I’m so sorry, and second of all, you should give this a try.
So if you’re feeling a little tired of your traditional potato hash (or sweet potato hash if you’re not into white potatoes) and are looking to switch things up, try this rutabaga sausage and kale hash instead.
- 2 tbs cooking fat (ghee, lard, coconut oil)
- 1 rutabaga (about 1 pound), peeled
- 1 pound breakfast sausage
- 3 cups chopped kale, packed
- Salt and pepper to taste (I used ½ tsp and ¼ tsp, respectively)
- Shred rutabaga with shredding attachment for food processor
- Heat cooking fat in a large pan over medium eat
- Add rutabaga to pan and let cook without disturbing for about 4 minutes
- Turn rutabaga and let cook on other side for about 3-4 minutes
- Transfer rutabaga to a bowl
- Add sausage to pan and cook until browned
- Transfer rutabaga back to pan and stir to combine
- Add kale to pan, cover with lid and let steam for 5 minutes
- Season with salt and pepper to taste
If you could have anything for breakfast regardless of time, money and nutrition, what would you have?
In vibrant health,