Rutabaga Breakfast Hash with Parmesan Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
