These hashbrowns are very quick to make and are wonderful for breakfast when served alongside other “breakfast foods” such as bacon or sausage patties.
This recipe is 100% AIP, and is egg and nightshade free.
The tapioca flour serves to bind these together, taking the place of the starch that is in traditional (potato) hashbrowns.
This recipe serves 1 person, but is very easy to scale up to however many servings you need.
- 1 cup grated rutabaga
- 1 Tbsp tapioca flour
- 1 Tbsp chopped fresh chives
- sea salt to taste
- 1 Tbsp fat of choice to cook (I used bacon fat)
Mix the grated rutabaga with the tapioca flour and chives. Season to taste with sea salt.
Heat the fat in a large skillet over a medium-high heat.
Tip the rutabaga mixture into the fat and press down to make a flat pancake aprox. ¼ inch thick.
Allow the rutabaga too cook for about 5 minutes until the base is crisp and brown.
Carefully flip the rutabaga over, trying not to allow it to break.
Cook on the second side for 5 minutes until that side is also crisp and brown.
Transfer to a serving plate and top with whatever else you are planning on serving.
I served this with wilted baby-greens, caramelized onions and 2 homemade sausage patties.
Shared at Waste Not Want Not Wednesday
Shared at Allergy Free Wednesday
Shared at Gluten Free Wednesday
Shared at Paleo AIP Recipe Roundtable #68
Shared at Lets Get Real Friday
Shared at Gluten Free Fridays