Rutabaga Breakfast Hash with Parmesan Recipe

Introduction

This Filling Rutabaga Breakfast hash is a delicious and nutritious way to start your day. Using rutabaga as a base adds a subtle sweetness and a unique twist on traditional potato hash. Topped with melted Parmesan and seasoned perfectly, it’s a comforting dish that’s both hearty and flavorful.

Ingredients

• 1 lb rutabaga
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 1/2 tsp dried onion
• 3 tbsp avocado oil
• 1/4 cup Parmesan cheese

Instructions

1. Step 1: Peel and chop the rutabaga into about 8 equal pieces. Parboil them in salted water for 10 minutes until slightly softened. Rinse with cold water to stop the cooking process.
2. Step 2: Pat the parboiled rutabaga dry. Shred using a food processor, cheese grater, or mandoline until fluffy. In a bowl, combine the shredded rutabaga with Parmesan cheese, dried onion, sea salt, and black pepper.
3. Step 3: Heat avocado oil in a large frying pan over medium-low heat for a couple of minutes. Test the temperature by adding a small piece of the rutabaga mixture; it should sizzle gently.
4. Step 4: Add the rutabaga mixture to the pan, spreading it out to about 1/4-inch to 1/2-inch thickness. Cook for 3-4 minutes until the underside is golden brown, then carefully flip and cook for another 3 minutes.
5. Step 5: Sprinkle with additional salt and pepper if desired. Serve immediately or keep warm in an oven set to 225°F until ready to serve.

Tips & Variations

• For extra crispiness, press the rutabaga mixture down firmly with a spatula while cooking.
• If you prefer a bit of spice, add a pinch of smoked paprika or cayenne pepper to the mixture.
• Swap Parmesan for cheddar or Gruyère for a different cheesy flavor.
• To make it a complete meal, top with a fried or poached egg before serving.

Storage

Store leftover rutabaga hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness, or warm in the oven at 300°F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the shredded rutabaga mixture ahead and store it in the refrigerator for up to a day before cooking. Cook fresh for the best texture and flavor.

Can I substitute rutabaga with other vegetables?

Rutabaga provides a unique sweet and earthy flavor, but you can try using turnips or parsnips as alternatives. Keep in mind that cooking times and flavors will vary slightly.

Rutabaga Breakfast Hash with Parmesan Recipe

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★★★★★

4.9 from 92 reviews

A nutritious and flavorful Filling Rutabaga Breakfast hash that offers a delightful twist on traditional potato hash. This dish features tender shredded rutabaga cooked to a golden crisp with savory Parmesan cheese and aromatic dried onion, making it a perfect wholesome start to your day.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

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For the Hash

• 1 lb rutabaga – A nutritious alternative to potatoes that adds a subtle sweetness.
• 1/4 tsp black pepper – Provides a gentle kick to enhance the flavor profile.
• 1/2 tsp sea salt – Essential for bringing out all the tasty elements in the dish.
• 1 1/2 tsp dried onion – Adds a savory depth without the hassle of fresh onions.
• 3 tbsp avocado oil – Ideal for frying; it has a high smoke point and a mild flavor.
• 1/4 cup Parmesan cheese – Melts beautifully, giving a rich, nutty flavor that elevates the hash.

Instructions

1. Parboil Rutabaga: Peel and chop the rutabaga into about 8 equal pieces. Place them in salted boiling water and parboil for 10 minutes to soften them slightly, then rinse with cold water to stop further cooking.
2. Shred and Mix: Pat the parboiled rutabaga pieces dry thoroughly to remove excess moisture. Shred them using a food processor, cheese grater, or mandoline until fluffy in texture. In a bowl, combine the shredded rutabaga with Parmesan cheese, dried onion, sea salt, and black pepper to evenly distribute the seasoning.
3. Heat Oil: In a large frying pan, heat the avocado oil over medium-low heat for a couple of minutes. Test the oil temperature by adding a small piece of the rutabaga mixture to ensure it sizzles gently, indicating the oil is ready.
4. Cook the Hash: Add the shredded rutabaga mixture to the pan, spreading it evenly to a thickness of about 1/4-inch to 1/2-inch. Let it cook without stirring for 3 to 4 minutes until the underside develops a golden brown crust. Carefully flip the hash and cook for an additional 3 minutes on the other side until golden and cooked through.
5. Serve: Sprinkle with additional salt and pepper if desired. Serve the rutabaga hash immediately while hot, or keep warm in an oven preheated to 225°F until ready to serve.

Notes

• Ensure rutabaga pieces are patted dry thoroughly before shredding to avoid soggy hash.
• Use a sturdy spatula to flip the hash carefully to keep it intact.
• You can add herbs like thyme or rosemary for an extra flavor dimension.
• Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
• This hash pairs wonderfully with eggs or avocado for a complete breakfast.

Keywords: rutabaga breakfast hash, vegetable hash, healthy breakfast, low carb breakfast, Parmesan rutabaga, easy breakfast recipe