Sometimes, You Burn the Hash Browns

Multi-tasking. Double edge sword. On the positive side, more tasks get down simultaneously. On the down side, the hash browns burn.

Yesterday’s variety of hash browns happened to be rutabaga. They are not hard to make. Shred, dry, season, bake and devour. “Easy” often gets me in trouble. I think that because it is easy, I can do 6 other things at the same time. In this case, hollandaise sauce, scrambled eggs, grind coffee, get meatballs in the oven and empty the dishwasher. Yeah, just because I can think all those thoughts at once, does not mean I can execute them.

Luckily, breakfast was not lost. I was able to salvage enough hash browns for everyone to have a (small) portion and all of the other elements turned out right on point. The kids amazed me! Not only did they like the rutabaga hash more than they seem to like potato hash browns, they each ate more meatballs than I did. This was the first time I have made breakfast meatballs. Basically, they are a delicious excuse to make hollandaise (as if I need any more excuses) and a ton of fun for the kids!

The kids had all of their breakfast parts in separate piles; eggs, meatballs and hash browns. For the adults, I piled it up; hash browns, meatballs, fried egg and smothered with hollandaise sauce. A bite with all the pieces in one was excellent! A touch of smoky spice from the hash, slight sweetness from the meatballs and just perfect richness from the egg and hollandaise… I’m going to drool. I’m not going to lie, this breakfast had a lot of pieces. However, if I had just done the dishes and coffee before making breakfast… well maybe we could have enjoyed a few more hash browns! Even if you don’t make them all in the same breakfast, I recommend rutabaga hash and breakfast meatballs. Fun ways to liven up your weekend breakfast!

Breakfast Meatballs

1 lb ground pork

½ tsp kosher salt

½ tsp black pepper

1 tsp dried sage (or 2 tsp fresh, minced)

1/2 tsp dried thyme

1 Tbsp brown sugar

Dash ground red pepper

Dash ground nutmeg

1 egg

1/2 cup dried bread crumbs

Preheat oven to 350°F. Place all ingredients in mixing bowl. Mix with hands until very well combine.

Take roughly 1 Tbsp per meatball and roll into balls. Place on greased sheet pan and bake 25 – 30 minutes.

Rutabaga Hash Browns

2 cups shredded rutabaga

3 Tbsp coconut oil, melted

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chili powder

Preheat oven to 400°F. Line a sheet pan with parchment paper.

Use a kitchen towel to dry shredded rutabaga as much as possible and place in mixing bowl. Whisk together oil, salt, pepper and chili powder and pour over rutabaga. Toss to fully coat rutabaga.

Spread rutabaga as evenly as possible in a single layer on sheet pan. Bake at 400°F for 20 minutes or until edges begin to brown.