Wednesday, March 25, 2009

Low Carb "Hashrounds" (Gluten Free, Casein Free)




Potato Cakes. Hashrounds. Potato Pancakes. Latkas. French Fries...

Ahhh. I miss them!

Since mid-December I've eaten very few potatoes. Eating a low carbohydrate diet has a tendency to remove potatoes from the grocery list.

And most of the time I'm perfectly okay with that.

But when my friend Clara, in "Forrest Gump" style, started rambling off all of her favorite potato dishes in a conversation on our Gluten Free Recipe Swap Group... I decided enough was enough... I wanted potatoes.

Except, I really am committed to this low carb lifestyle (well, most of the time anyway).

And I didn't want cauliflower. I've had about all the cauliflower one girl can eat.

SO... I did a little research on low-carb potato substitutes and I found a surprising ingredient listed: rutabagas.

Rutabagas are turnips with a little attitude. They are incredibly crispy when raw, are usually eaten cooked which bring out their natural sweetness and sass. And, as I found when when fried... they are seriously delicious! They fried up JUST like real potato hashbrowns without the carbohydrates. Crispy and golden brown on the edges. They were crunchy and tender with just a hint of natural sweetness. Great with low sugar ketchup, and absolutely amazing hot, straight from the cast iron pan.

Want to try something different for dinner or to go with your bacon and eggs in the morning? Give these rutabaga hashrounds, fake potato pancakes (whatever you want to call them) a try! You can thank me later because you'll be in pretend potato heaven!


Carrie's Low Carb "Hashrounds"

1 medium rutabaga, peeled and shredded (makes between 2-4 cups)
2 eggs
3-4 tablespoons cornstarch
1/4 cup almond meal
sea salt
freshly ground black pepper
peanut oil, olive oil, or coconut oil for frying

Wash your rutabaga thoroughly. Peel off waxy outer layer of rutabaga. Shred the rutabaga with a potato/cheese grater. In a large bowl mix add the shredded rutabaga, cornstarch, almond meal, salt & pepper. Using a big wooden spoon or spatula gently mix the shredded rutabagas with the cornstarch and almond meal to coat. In a small bowl or cup whisk together the eggs. Pour eggs over the rutabagas and stir to coat. Pull out your best heavy-bottomed skillet (cast iron works great). Add 3-4 tablespoons oil and get the oil HOT, not to the smoking point, but very hot. Place small mounds of the grated rutabaga mixture in the hot oil and flatten them into a round shape. Fry for 2-3 minutes on each side until crisp and golden brown. Place on a place lined with paper towels and serve HOT!! Makes 7-9 large "hashrounds."

These are best RIGHT out of the hot pan!!

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7 comments:

  1. I will definitely be trying these. I love rutabaga!! Thanks for the recipe

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  2. This recipe looks great Carrie! And you can still find rutabegas at the store. I like the addition of the almond meal flour. I will give these a try this week.

    Thanks! -Ali :)

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  3. Mmm, these look really yummy!

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  4. these look amazing! i am always looking for white potato substitutes since i can't eat them.

    they would be perfect with a dollop of apple sauce. yum!

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  5. This looks just yummy. I've never had a rutabaga before but I think I'll pick me up some this afternoon *g*

    Wendy
    My Blogs: CalvaryGirl- Life, Designs, and Devotions

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  6. Carrie, I'm so excited about this! I never ever thought to cook rutabagas that way. Since I've tested allergic to potatoes, I've only had them a couple times since September. Sometimes I cheat :) I miss them so badly! This is a must try!

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  7. Carrie these sound AMAZING.

    All of your fantastic low carb recipes are enough to make me seriously consider cutting the carbs from my diet. Keep it up!!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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