Tuesday, December 16, 2014

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.

Storing Vegetables without Plastic