potato-free hashbrowns with pulled pork. (Low carb!)
2 tablespoons of fat
1/2 cup diced onion (I used purple onion but you could use white or yellow onions or shallots, etc… If you use leaks or scallions just be careful not to burn them)
2 cups shredded rutabaga (To remove some of the liquid from the rutabaga you can squeeze it out in some paper towels or a clean dish towel.)
1/4 –1/2 teaspoon celtic sea salt
pepper to taste – optional (I did not use it this time but I’m sure it would be good)
Heat a frying pan (I used nonstick) on medium-high heat and add the fat.
Sauté the diced onion for about one minute.
Add the shredded rutabaga, salt and pepper (if using) to the pan and toss with the onions and fat. Continue cooking on medium heat tossing gently a few times for about 10 minutes. Cook for another 5 minutes pressing down with a spatula to brown them a bit more being careful not to burn the rutabaga.turnip hash browns
Turn out the rutabaga hash browns onto a plate or serving dish. (I put the dish over the pan and flipped it over because it was difficult to remove in one piece with a spatula.)