I love breakfast. If a food is typically related to mornings, I’m down for it any time. I love sweet & salty together (think pancakes, caramel rolls, doughnuts, or french toast with eggs and hash browns) but I haven’t figured out a way to do “sweet” on the BODYReDESIGN plan, at least when it isn’t my free day. 🙂
I am creative though, and I came up with this A-M-A-Z-I-N-G idea for hash browns using rutabaga instead of potatoes. Mix this with healthy sausage and eggs and you’ve got a great breakfast you can eat any morning of the week. Heck, you may even want to eat it on your free day, it’s that good.
So here goes, my friends! A beautiful makeover story…
This will come together really fast if you’ve got a Cuisinart food processor. Simply attach your grater disc, peel and cut the rutabaga into sticks that will fit in your processor.
Next, mix all the above ingredients in a bowl together, separate into 10 patties (I did this in a small ramekin so the patties would form nicely) and place on oiled wax paper. Place in a 400-degree oven until crisp and brown (this’ll take about 30 minutes).
While your hash browns are cooking you’ll start on your ketchup. I was perusing the interwebs one day and I found a recipe similar to this on Mark’s Daily Apple. He’s got some great recipes that are right up the BRD alley. I loved this one and only made the change of using golden balsamic vinegar instead of apple cider vinegar and I didn’t add salt since the tomato paste already has plenty of sodium.
It comes together in about 3 minutes, seriously!
Rinse out your processor and add the above ingredients into it. Blend until it’s combined and smooth. You can use apple cider vinegar instead of the golden balsamic vinegar that I use, but your ketchup will be more vinegar-y and tart. The golden balsamic adds natural sweetness without adding sugar to the ketchup. Once your ketchup is mixed up, I dare you to keep yourself from dipping your fingers into it. This stuff is delicious!
This is perhaps the easiest part of creating this dish. I buy Aidell’s sausages. I use them all the time, and for this recipe I used the Cajun Style Andouille sausage. They’re really healthy, with no added preservatives and all natural ingredients. They also don’t have any added sugar in them!
The best part is this neat little trick I use. I don’t ever eat more than one sausage at a time and I like to buy a few different flavors and mix them up through the week. If you cut the plastic near the side of the sausage you’re going to use you can keep the other sausages packed and sealed so they don’t start going south. Check out the pic above right and you can see what it looks after it’s cut.
When your hash browns are halfway through cooking (about 15 minutes) you can add your eggs to the oven. Put them in oiled muffin tins for 10-15 minutes, depending on how much you want your yolk cooked through. 11-12 minutes will give you a slightly runny egg. Remember that they keep cooking a bit when they come out of the oven so best to take them out before they look completely done.
You’ll also want to heat your sausage in the last few minutes of cook time. The sausage only needs to be heated, not cooked, so wait until the very end to do this, either in a sauté pan or the micro.
It’s time to put your delish breakfast together. Hash browns first, add your sausage, top with an egg, and finish with your ketchup.
I tried to do my ketchup all restaurant style and pretty. I even put it into a squeeze bottle with a fancy top. It just squirted out into glops. Still looks good though, doesn’t it?
It tasted even better.
- FOR THE HASH BROWNS
- 1 medium rutabaga, grated
- 2 eggs
- 2 tsp. Penzey's Sunny Paris seasoning
- 2 tsp. Bragg's Organic Sprinkle
- ⅛ cup of shredded mozzarella cheese
- ¼ cups of shredded Parmesan cheese
- FOR THE KETCHUP
- 6 ounces tomato paste
- ⅔ cup apple cider vinegar
- ⅓ cup water
- 2 tbsp minced onions
- 2 cloves garlic
- 1 tsp salt
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
- ⅛ tsp pepper
- FOR THE EGGS & SAUSAGE
- 10 eggs (or you can make the ketchup and hashbrowns and only cook as many eggs as you need saving the leftover hash and ketchup for later)
- Aidell's sausage
- Preheat oven to 400 degrees
- Grate rutabaga, preferably in a food processor
- Mix with 2 eggs, and all other ingredients.
- Mix with your hands until combined
- Separate into 10 separate patties
- Place on oiled wax paper on a baking sheet
- Place in the oven until cooked, brown, and crisp. About 30 minutes.
- Start Preparing Your Ketchup
- Mix all ingredients for ketchup into a food processor and blend until combined and smooth.
- Start Preparing Your Eggs And Sausage
- Oil a muffin tin and crack eggs into the tin (as many as you need)
- When hashbrowns are nearly done add the eggs to the oven and cook for 10-15 minutes until the eggs are cooked to your likening.
- Heat up your sausage at this time in a sauté pan or in the micro (I use Aidell's sausage. It's fast and healthy).
- Final Preparation
- Finish by putting your sausage and hash brown on a plate.
- Add and egg on top and finish with the ketchup