Hashbrowns are a wonderful breakfast/brunch staple that I had long since dismissed as being impractical in a low-carb lifestyle, but now that I've discovered the flexibility of rutabaga, I managed to come up with a keto-friendly version of hash browns that I can enjoy whenever I'm in the mood for a brunchy meal.
Ingredients:
- 2 cups rutabaga, grated
- ½ teaspoon sea salt
- ¼ tsp smoked paprika
- ½ tsp garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper, freshly ground
- ¼ cup avocado oil
Put grated rutabaga in a colander and sprinkle with salt. Mix and allow the salt to draw out the moisture for 30 minutes. Squeeze excess water out of the rutabaga. Add seasoning and mix well.
Add avocado oil to a large skillet and heat to medium heat. Add rutabaga doing your best to spread it out. It’ll cook up crispier if you leave a bit of space. If you only have a smaller skillet, cook it in batches. Cook until browned, turning occasionally, around 8-10 minutes.
Remove from on when crispy and golden brown. Put it on a plate lined with paper towel to absorb excess oil. Serve immediately.
Did you make this vegan keto rutabaga hash browns recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
