I've tried a couple of different ways to make hash browns. I tried jicama (blech) and turnip (OK) and rutabaga (OK). The rutabaga hash browns last time were just OK and I thought to myself maybe they need to be cooked a little before they get grated and fried. You see last time they were crispy on the outside and the inside. I want crispy on the outside and soft and lovely on the inside.
So this time around I peeled the rutabaga that was about the size of a softball, cut it in half and then microwaved it for a bit (5 min I think) Our microwave has a "potato" setting so I cooked it like 1 potato. After it had cooled enough to handle I grated it on a mandolin and then heated oil in the ole saute pan. I added the grated rutabaga to the pan, salted and peppered it, and then let it fry up over medium heat before flipping it and letting the other side crispify.
These turned out perfect. They had the texture of regular hash browns with a little of the rutabaga flavor which I have come to adore. Add a little 1 carb ketchup on top - hash brown heaven!
I didn't snap pictures this time around (too hungry, couldn't wait). I'll add a picture next time I make them because I will be making them again (and again and again)
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