Ok…this time cauliflower is on vacation and I am going to use another vegetable to take the place of potatoes! This recipe uses rutabaga. Otherwise called “swedes”, as Richard taught me.
So, if you want something to soak up your runny yolk, or mop up gravy, this is the recipe for you. I see these called “hashbrowns” in US and Canada, or “rosti” in Switzerland/Germany/Austria. Does anyone else know what else these are called in other countries/cultures?
I happened to have leftover peeled rutabaga from using it in a recipe a couple days ago (wrapped in plastic and stored in the refrigerator). Here is what I did. This is what the rutabaga looked like
Outer tough shell was peeled with a sharp knife
And then split in half
So, here is what I did with the one half that was refrigerated. I chopped it in half, and grated the 1/4 piece, using the coarse side of a cheese grater
I then added salt, ground pepper and egg whites. By the way, if you have a problem with accumulation of egg whites (like I do), this recipe is a great solution to use them up
I blended the ingredients with a fork
Meanwhile, in a frying pan, I added a lot of lard and turned up the heat
When the grease was very hot, I dropped the hashbrown paste as a heaping tablespoon mounds, and flattened them to form a pancake
It took about 2 minutes each side to brown. After removing the cooked hashbrowns, more lard was added to the pan to replace the grease that was absorbed during cooking
This is what my little beauties looked like when I finished
Breakfast of keto champions!
Hashbrowns soaking up the runny yolk
The perfect bite
