Yes, I'm on the rutabaga hashbrown train again, and now we're doing breakfast sandwiches! By shaping them into patties with a little egg to hold them together, rutabaga hash browns make for a fine, keto-friendly alternative to buns. Throw on a fried egg, some tomato, avocado, cheese, and some bacon, ham or sausage (or leave off the meat to make it vegetarian, and you've got yourself a fine brunchy sandwich that will fill you and keep you sated for a good chunk of your day.
Keto Rutabaga Hash Brown Breakfast Sandwiches
Rutabaga Hash Brown Bun Ingredients:
- ½ teaspoon fine sea salt
- 5oz. rutabaga, grated
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon white pepper
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter
Breakfast Sandwich Ingredients:
- 2 large eggs
- 2 tablespoon spiced mayo (either chipotle mayo, harissa mayo, or just add sriracha or other hot sauce to your mayo)
- 2 strip pre-cooked thick-cut bacon, breakfast sausage rounds or slices of ham (*omit for vegetarian)
- 2 slices sharp cheddar
- 2 slices of tomato
- 4-6 slices avocado
Directions:
Sprinkle the grated rutabaga with sea salt and set aside for 30 minutes to draw out the water. Wrap in paper towel or a clean dish towel and squeeze out any excess water. Put the grated rutabaga into a medium-sized mixing bowl. Add egg, garlic powder, smoked paprika, white pepper and salt, and mix to combine.
Melt butter on a non-stick skillet set to medium-low heat. Spray two of the twist-top parts of a wide-mouth mason jar lid (or a large biscuit cutter or circular cookie cutter) with cooking spray and add to skillet. Spoon the hash brown mixture into the mason jar lids, mashing it down a bit to form a patty. Allow to cook until a golden crust forms along the bottom, 2 to 3 minutes. Use tongs to remove the mason jar lid, and use a spatula to flip the hash brown patty. Repeat to make two more buns. Keep them warm an oven set to 200F while you prepare the remaining ingredients.
Re-spray the mason jar lids and place in the skillet. Set the stove to medium heat, crack the egg into the center of the lid. Cook until the white has set and the yolk is still a little runny, around 3-4 minutes. Use tongs to remove the mason jar lid, and set aside the cooked egg. While the egg is cooking, heat up your choice of meat (if using) in the same pan.
Now assemble the sandwich. Spread the spiced mayo on the insides of the hash brown buns. Add a slice of sharp aged cheddar cheese, then top each with the egg, your choice of meat (if using), sliced tomato and avocado. Cover with the other hash brown bun and you've got yourself a fully-assembled breakfast sandwich ready to eat!
Did you make this keto rutabaga hash brown breakfast sandwich recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
