Turnip & Rutabaga Hash Browns

Shred rutabaga and turnip using a food processor or cheese grater. You want about 3 cups of shredded roots. For extra-crispy hash browns, wrap the shredded roots in a clean dish towel and squeeze out as much liquid as possible.

Whisk eggs, salt, onion, and pepper in a large bowl. Add shredded vegetables and stir with a spatula until well-coated in egg mixture.

In a large, heavy skillet, heat 2 tablespoons bacon fat (or coconut oil) over medium heat. Once sizzling, add four heaps of shredded vegetables (about half of the total mixture). Cook, undisturbed over medium heat until browned and crisp, about 3 to 4 minutes. Flip and cook until the other side is well browned, 3 to 4 minutes more. Repeat with second half of the mixture, adding more bacon fat or oil if needed.

Serve warm with shredded cheese, ketchup and/or hot sauce.