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!
Rutabaga Sausage Hash
- 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)
- 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!