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!

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Rutabaga Egg Nests

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4.9 from 17 reviews


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


  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.

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  1. Andrea @Pencils and Pancakes says:

    Just made these!!!! They are so freakin good. Added some ground beef as well. Thank you for introducing me to this amazing veggie!!!

  2. stacey says:

    Rutabagas are my new favorite underrated vegetable. This is so yummy!

  3. Phil B says:

    Another super tasty and healthy post early workout bkfst!! Semi-paleo wife loved it too. Thnx!!

  4. Jamie C says:

    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 🙂

    1. juli says:

      that’s super strange! I’ve never ever had it taste bitter

  5. Uber Happy says:

    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!

  6. Neal says:

    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.

  7. Monica says:

    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.

  8. Jessica says:

    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

  9. Terri HarpLady says:

    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!