Rutabaga Egg Nests

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Happy New Year, you excessively good looking paleo eaters. How’s your New Year starting off? Are you just starting to read my blog because you’re just going paleo to start the new year off right? Well, welcome!! I apologize now for my annoyingness. Not a word. Whatever.

Anywho, my new year started hungover. Why do we do that to ourselves? Makes no sense. Champagne doesn’t really kick off the New Year. It just kicked me in the pants. I never knew champagne could be so great. I’m a fun champagne drunk.

I’m super excited the holidays are finally over. I haven’t drank that much since I was in college and dancing on bars. I’m not gonna lie, it’s been a blast, but me and alcohol need a long break. I only need to poison myself so many times per year. So thank gosh I haven’t really poisoned myself this year. I’m off to a great start!

Ugh, so many people got engaged on New Years Eve. How cliche. Who am I kidding, I probably would think that was cute if I liked someone enough.

Speaking of people in love, I went to a wedding over the weekend. Oh weddings. You just never know what you’re going to get. Food wise, people wise, religion wise. I’m not really religious, so I tend to black out once any sort bible versus begin to enter the ceremony. No disrespect. I totally get religion and why its so important to other people, but I’m just there to support the couple that are taking the plunge. All I really want is to dance and eat cake. The last wedding I went to was with my friend Dom, who is by far one of the best dancers for weddings and loves food as much as I do. So this wedding had a lot to live up to. Sadly, it was more people my parents age people dancing. And since I was my parents +1, while they danced, I licked the frosting off their plates. So classy. My parents are so proud.

So if you’re wondering what shredded rutabaga tastes like, its seriously like hash browns. No joke. And I wish I had come up with this and could take all credit, but my friend Stacy from California was the first to tell me about it. Her mom Daryl always makes them like hash browns so I had to try it. It’s bomb. Do it. You’ll never need potato hash browns again!

Rutabaga Egg Nests

5.0 rating
19 reviews
TOTAL

INGREDIENTS :

  • 1 large rutabaga, peeled
  • 1/2 yellow onion, thinly sliced
  • 1 garlic clove, minced
  • 3-4 tablespoons bacon fat (or other kind of fat)
  • 2-3 eggs (or more)
  • salt and pepper, to taste
  • parsley (to garnish-optional)

DIRECTIONS :

  1. Peel your rutabaga. Roughly chop then send the rutabaga through a food processor with the shredding attachment. If you don't have a food processor, you can use a cheese grater.
  2. Place a medium skillet over medium-high heat and add 1 tablespoon of bacon fat and minced garlic.
  3. In a bowl, mix together rutabaga and sliced onion. Place in skillet, spread out in pan and press down. Sprinkle with a bit of salt and pepper. Cook for 4-5 minutes, then use a spatula to flip the rutabaga.
  4. When the rutabaga is almost done cooking, use a spoon to make a spot in the middle of the shredded rutabaga to crack your egg into. A nice little nesting area for the egg.
  5. Crack your egg into the middle of the rutabaga. To cook your egg perfectly, grab a lid and pour in just a tablespoon of water into the pan and cover. Let cook for a minute or two until egg is cooked to your preference.
  6. I did this in 4 batches with all the rutabaga I shredded.
  7. Top with a bit of parsley.
  8. It's like you're eating naughty hash browns. Genius.

by

INGREDIENTS :

  • 1 large rutabaga, peeled
  • 1/2 yellow onion, thinly sliced
  • 1 garlic clove, minced
  • 3-4 tablespoons bacon fat (or other kind of fat)
  • 2-3 eggs (or more)
  • salt and pepper, to taste
  • parsley (to garnish-optional)

DIRECTIONS :

  1. Peel your rutabaga. Roughly chop then send the rutabaga through a food processor with the shredding attachment. If you don't have a food processor, you can use a cheese grater.
  2. Place a medium skillet over medium-high heat and add 1 tablespoon of bacon fat and minced garlic.
  3. In a bowl, mix together rutabaga and sliced onion. Place in skillet, spread out in pan and press down. Sprinkle with a bit of salt and pepper. Cook for 4-5 minutes, then use a spatula to flip the rutabaga.
  4. When the rutabaga is almost done cooking, use a spoon to make a spot in the middle of the shredded rutabaga to crack your egg into. A nice little nesting area for the egg.
  5. Crack your egg into the middle of the rutabaga. To cook your egg perfectly, grab a lid and pour in just a tablespoon of water into the pan and cover. Let cook for a minute or two until egg is cooked to your preference.
  6. I did this in 4 batches with all the rutabaga I shredded.
  7. Top with a bit of parsley.
  8. It's like you're eating naughty hash browns. Genius.

by

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More Breakfast Ideas:

PaleOMG Tex Mex Breakfast Casserole

Tex-Mex Hash Breakfast Casserole

PaleOMG Mexican Hash Egg Bake
Mexican Hash Egg Bake

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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58 thoughts on “Rutabaga Egg Nests”

  1. This looks great – don’t think I’ve ever eaten a rutabega in my life…for that matter, I’ll have to Google what a rutabega looks like 🙂 Can’t wait to try it tonight. Breakfast for dinner. Yum.

    1. it looks similar to a parsnip. i had to ask someone at the store where they were because i didn’t know either. and honestly, i don’t even know if i’m spelling it right, right now. so no worries 😉

  2. Oh that looks absolutely deeeeeelish!!! I will absolutely have to try that. I usually use a sweet potato or yam but I like the sounds of this! 🙂

  3. I, too, was champagne drunk on NYE. Kicked my ass! There was dancing on a box…like a box-jumping box. And a rather embarrassing attempt at a drunken pullup. No judgment.

  4. Sweet! Another recipe to share with my mom!! Am so happy about her recent choices to try paleo and be on a wheat free meal plan… by the way – thank you for sharing your stuffs — you’re funny! And so are some of the comments — I needed a smile! Many blessings in the new year! I love social networking and internet today!

  5. I’m so excited you posted this recipe. I bought my first rutabaga ever the other day and used half in a beef stew recipe. Didn’t know what to do with the remaining half til now. I know what’s for breakfast! Happy New Year!

  6. This recipe looks great! I feel like rutabaga is so underrated, so it’s nice to see it in the spotlight. Now, I need to remember to try it!

  7. Happy New Year! The recipe looks tasty. My mom used to sneak rutabagas into her beef stew recipe and we could never tell if we were eating a chunk of potato or rutabaga! I only remembered that when I saw this recipe- Rutabaga’s will be on my shopping list and breakfast menu next week!

  8. i was laughing at the drunk on champagne thing you said. my sister bought a bottle of champagne for new years eve and i asked “so did you get drunk off of it?” and she’s like”no one can get drunk off champagne.”

  9. They look so cute! Gotta try it.
    & I know exactly what you mean about poisoning yourself – although with me it has been sugar! Ack! I’m also glad the holidays are over.

  10. Can’t wait to try this! Well, except for the eggs, which i can’t stand so i’m going to have them with your breakfast meatballs! Love your blog and your food. Hope 2013 is awesome for you!!

  11. I adore you – and your antics – frosting licking and all…thank you for making me feel like I can finally shake off my 30 pounds of misery – f%*k! Oh – and I’m on the look out for a super hot, geeky guy, who has a ton of money, and incredible sense of humor – and is single! 😉
    Happy New Year Girl…
    Thank you for making me smile and giving me courage…

  12. So I am one of the ones who have chosen to start Paleo this year… I am not new to your site at all. Have tried MANY, MANY of your recipes Yummo (can I say that?), but have decided to go full Paleo. You are so funny and make my mornings when I read your posts. Cheers to 2013:)

  13. Now I know what to do with a rutabaga….always wondered who actually bought them at the grocery store.
    Hadith for breakfast today, now having some for dinner. Yum!

  14. I’m going to sound like DebbieDowner because she came knocking at my door when I got super excited about “hash browns,” but the schoolmarm in me said, “uh, uh uuuuhhh. check the GI first” and it’s on par with potatoes.
    effff!!

  15. I am a real live all grown up adult and had to take my mom to the grocery to help me find a rutabaga..who was the brave caveman who decided these little ugly bastards were edible???
    This Irish girl misses potatoes and gave turnips a try tonight to much success so this shall get a go tomorrow now that I have been aided in locating said rutabaga…

  16. you make my life so much better!

    I cant believe how delicious this meal was and so simple and easy!

    Plus, it was the first time I ate a rutabaga.

  17. I made this today. And I watched 823947234 episodes of New Girl this weekend, in your honor. This recipe made Monday a heck of a lot better 🙂

  18. I’m just babystepping into Paleo thanks to your site – which is going to be hard as my boyfriend and I have the tendency to also poison ourselves with alcohol and I love carby-carb-carbs. And I really love hashbrowns. I’m very excited to start up and sneak attack these “hashbrowns” on my boyfriend!

  19. This is awesome. Eli, the 9 year old, asked for seconds. It passes the kid test too. Thank you for great addition to our regular menu.

  20. been lurking for the past 2-3 months. Not a full blown paleo yet, but I definitely try to use the concept as a base. Your site has been my favorite so far. Just finished making these hashies – this will definitely be a keeper! I’m now brainstorming of a quiche, using these hashbrowns as the crust? hmmm?

  21. Noticed this on the top of the page: “I’m a food hoarder. And a really bad dancer”.

    Me too–can we dance badly together in our overstuffed pantries? 🙂

  22. Hey! LOVE the recipe – quickly become a staple in our house. I just shred a few large rutabagas and slice some onions and put those in a gallon ziplock so it’s faster every morning.

    Question: In your picture there’s a red spice mixed in with the parsley on the egg you don’t mention in the recipe. What is that? Paprika?

    Thanks for being awesome!

  23. This is the first time I’ve ever cooked with a rutabaga – I didn’t even know what they would look like.

    I really liked the taste of it – yes, a fresh-tasting hashbrown!

    I only wish it was crispier – I think I should have cooked it a bit longer, or maybe even dried it out post-shredding first?

  24. Ok so I didn’t have any rutabaga on hand (did that over the weekend lol) but I had some shredded sweet potato that I did yesterday and just cooked that up with a little coconut oil, cinnamon, salt and pepper, then added the egg. Was still so yummy! Thanks for the recipe and inspiration. Think I will get a rutabaga and try it this weekend!

  25. Hi, I was just wondering what could be added to this to make it less sour? I made it this morning, smelled amazing!! but the taste was very bitter. Thanks 🙂

  26. Wow! Used this rutabaga recipe under an Eggs Benedict with sautéed asparagus slivers and trader Joe’s hollandaise!! Oh so happy!! Jamie, are you sure your grocer didn’t accidentally label a turnip as a rutabaga? Turnips can be really bitter, and they look a lot like rutabagas!

  27. Avoid using large rutabagas….Find the smallest ones for hashbrowns as they are less bitter and more “potato like”. I used to get the biggest ones I could find but found out they are not as tasty as the little ones….The big ones are too turnip like tasting..ughhh.

  28. I just made this for lunch and it taste delicious, but i use turnip instead of rutabaga since i couldn’t find it around here. I dind’t liked turnip before but now i can see myself eating it alot in the future. Thanks Juli for that you rock. Its nice to add a new veggie to our pantry.

    PS – do more cooking and dancing videos(sad puppy eyes) pleeeeease.

  29. A new favorite!

    I had been having a similar dish but with sweet potatoes. I love the rutabaga, the taste and texture are fantastic and it cooks in a fraction of the time.

    To kick it up a notch I put the hot nest on top of shredded spinach. Mmmmmm

  30. Yeah…so I woke up and the only veg in the house was a rutabaga and a red onion…I need to go grocery shopping! Today!
    I was secretly hoping that the rutabaga would get crunchy (I can dream, right?), but of course it didn’t really, but I topped it with crispy bacon pieces, so I’ve got tender sweet parsnip & caramelized onion, crunchy bacon, and 2 sunny side up eggs, with a gooey yoke and crispy whites, just the way I like them, all in one bowl, and it’s perfect! Thanks for saving my morning! It’s delicious!

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