Hash Browns With Eggs for Supper

So I did a simple supper tonight, taking advantage of our ridiculous surplus of eggs. I peeled a turnip and 1/4 rutabaga I had in the fridge and whacked 'em into chunks about 1/2" x 1". Threw them in my microwave steamer (a hugely useful item), added a little water, covered them, and gave them 10 minutes on full power.

When they were al dente, I melted about 2 tablespoons each of bacon grease and butter in my big cast iron skillet, over medium low heat. I also chopped a half-onion I had kicking around the fridge. Threw the turnip and rutabaga in the skillet, and started chopping it up further with the edge of my pancake turner. Threw in the onion, too. Salted and peppered it a bit.

Kept sauteing the whole thing, stirring and turning it all over now and then, till there was a fair amount of browning. At this point, it was clear that TNBIM wasn't ready to eat yet, and anyway, our neighbor Keith had stopped in, and we were busy having a glass of wine and chatting. I turned the skillet off, and let it sit till we were ready to eat.

We started watching Rocky and Bullwinkle (I'd found a bunch of vids at the Goodwill today), and when I looked up, it was 7:30! So I stopped the vid, and finished up supper. I re-heated the hashed browns, then pushed them to the edge of the skillet and made a clear place in the center. Melted another teaspoon or two of bacon grease in the middle, and cracked in four eggs. I covered the skillet to help them cook on top as well as on the bottom.

At this point, That Nice Boy I Married asked if we were feeding Keith, too. I hadn't thought of it, I said, but heaven knows, we have plenty of eggs! So I put a small skillet on, and started frying two more eggs.

So we had fried eggs and turnip and rutabaga hash browns, and the quantity of hash browns turned out to be about right for three. We also had a big green salad, partly from some "spring mix" I had left over, and partly from greens Keith had brought us from his greenhouse. I made a dressing I'll tell you about, though I didn't measure: Put some extra virgin olive oil in the blender, with some white balsamic vinegar and some lemon juice -- probably two parts oil to one part each vinegar and lemon juice. Added half a clove of garlic, a small chunk of onion -- maybe 1/2" x 1/2" -- a squirt of spicy brown mustard, and a pinch of Stevia in the Raw. Oh, and a shake of salt and pepper. Ran the blender till the garlic and onion were liquified, poured it over the salad, and tossed like mad. Added a little sweet red onion, sliced paper-thin, and a sprinkling of feta I had on hand. Very nice!

Not dirt-low in carbs; my MasterCook tells me that the hash browns and eggs ran about 14 grams of usable carb per serving. Hmmm. It's been about 90 minutes since we were done; I think I'll go take my blood sugar. Wait here -- whistle the Jeopardy theme here... 101, not bad at all.

Anyway, it was a good, simple supper. I've written before about making turnip hash browns, but I think this method of steaming the turnips/rutabagas first yields superior results, so I thought I'd tell you about it.