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Home / Course / Breakfast / Rutabaga Sausage Hash

Rutabaga Sausage Hash

Jan 16, 2015 · 6 Comments

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I hope you all had a great holiday season! The end of the year is a great time to slow down and really enjoy your time with the ones you love. I took some time off during the holidays, partly because I caught some sort of nasty bug, but now I’m refreshed and ready to share some amazing recipes with you, starting with this hash!

I love making a good hash for breakfast; they’re my very favorite! You only need one pan, which means only one dish to wash! Plus they’re always delicious, so it’s a total win! Rutabaga isn’t a commonly used vegetable, but it really should be, as it has a great flavor! It’s fun to mix things up and try new things! If you’re unable to find rutabaga locally, feel free to use yams or sweet potatoes instead. Even shredded celeriac (celery root) would work great!

I hope you love this just as much as we do!

Happy cooking!

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Rutabaga Sausage Hash

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Equipment

  • Stovetop

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 2 medium rutabaga, peeled
  • 3 sausage links, diced (I used Applegate sausage)
  • 4-6 eggs
  • salt & pepper to taste
  • 2 tablespoons chives, minced (optional)

Instructions
 

  • Either grate your rutabaga with a box grater, or shred in a food processor using the grating attachment.
  • Melt the coconut oil in a pan over medium-low heat.
  • Add the onion to the pan and cook until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the diced sausage to the pan and sauté until cooked through. If you're using pre-cooked sausage, you can just heat it up for a minute in the pan.
  • Add the grated rutabaga to the pan. Once the rutabaga has browned on the bottom, flip it (I do this in sections). You could also just sauté the rutabaga until it has softened.
  • Crack the eggs on top of everything in the pan. Add the 1 tbsp of water to the pan, and immediately cover with a lid. This will help the eggs steam and cook evenly. Keep an eye on the eggs (they'll cook quickly) and remove the cover once they are cooked to your liking. Top with the chives (if using). Avocado would be awesome too!
  • Eat up!
Tried this recipe?Let us know how it was!

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Blog, Breakfast, Dairy Free, Gluten Free, Nut Free, Paleo, Whole30 breakfast, clean eating, healthy, Paleo, primal

Reader Interactions

Comments

  1. Kiersten says

    January 16, 2015 at 2:53 pm

    I made almost this exaxt meal last week! Great minds think alike 🙂

    Reply
    • livinglovingpaleo says

      January 18, 2015 at 4:05 pm

      Love that, Kiersten!

      Reply
  2. Jenny Castaneda says

    January 17, 2015 at 9:34 pm

    I’ve used rutabaga before as zoodles and it reminded me of a milder version of turnip. Using it as hash is a wonderful idea! I’m loving your blog btw 😉

    Reply
    • livinglovingpaleo says

      January 18, 2015 at 4:04 pm

      Thanks so much, Jenny! Great idea to use them as zoodles!

      Reply
  3. Kendra says

    January 18, 2015 at 9:42 am

    So glad you’re feeling better! Can’t wait to try this one!

    Reply
    • livinglovingpaleo says

      January 18, 2015 at 4:04 pm

      Thanks, Kendra! <3

      Reply

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Hi! I’m Kristen

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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