Rutabaga hasbrowns

I found this over at  Julie's for a completely different recipe, but I had to use this part again so that I could make paleo Eggs Benedict

Ingredients
1 large rutabaga, peeled
½ yellow onion, thinly sliced
1 garlic clove, minced
3-4 tablespoons bacon fat (or other kind of fat)
2 eggs (or more)
salt and pepper, to taste
parsley (to garnish-optional)

Instructions
Peel your rutabaga. Roughly chop then send the rutabaga through a food processor with the shredding attachment. If you don’t have a food processor, you can use a cheese grater.Place a medium skillet over medium-high heat and add 1 tablespoon of bacon fat and minced garlic.In a bowl, mix together rutabaga and sliced onion. Place in skillet, spread out in pan and press down. Sprinkle with a bit of salt and pepper. Cook for 4-5 minutes, then use a spatula to flip the rutabaga. Cook another few minutes and turn out onto a plate.

Three Cheese Hashbrown Casserole

I'm flat-out stealing this recipe from Lisa Marshall, but any real chef knows goodness when she sees it. And this paleo, gluten-free recipe will blow your mind. What an amazing way to start the day! I plan on making a huge batch on Sunday morning and saving leftovers for the crew on the way out the door. There isn't much that could be better than this breakfast in hand to help you face the day.

Three Cheese Hashbrown Casserole

6 slices bacon

1/4 lb bulk pork sausage

2 cups shredded rutabaga

4 eggs

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

3/4 cup ricotta cheese

Bake or pan fry bacon. Drain and crumble. Brown the sausage in a small skillet. While those are cooking, place shredded rutabaga in a microwavable bowl with 2 tbsp water. Cook on high power in the microwave for 2 minutes. Drain and cool.

In a large bowl, beat eggs. Stir in the crumbled bacon, browned sausage, all the cheeses and the shredded rutabaga.

Coat an 8 inch square casserole dish with bacon grease. Pour in the casserole mixture and smooth the top with a spatula.

Bake for 45 minutes at 350 degrees. Let cool 10 minutes before cutting into 6 servings.

Recipe can be doubled or tripled.

Serves 6   472 calories   6 net carbs