Jen’s Butternut Squash, Beet, Potato and Rutabaga Fritters with Bacon and Egg

There’s nothing better than a delicious and decadent produce-filled breakfast to get your day going. I mean, it’s already a great day and you just woke up! I hope you love my fritters!

Jen’s Butternut Squash, Beet, Potato and Rutabaga Fritters with Bacon and Egg

1 small butternut squash – just the trunk, peeled and end cut off, halved
1 rutabaga – peeled and end cut off, halved
1 beet – peeled and end cut off, halved
1 russet potato – peeling is optional
Use the small grating plate on your food processor to grate everything. No food processor? No problem! Grate everything on your box grater and get a little extra arm activity. Move to paper towels.
2 teaspoons salt
Sprinkle and toss. Let it sit while you get everything else together.

2 slices bacon per person
Cover a baking sheet with parchment paper or aluminum foil. Add 2 slices bacon per person in a single layer. Place in a cold oven and turn it to 400 degrees F on a rack at the bottom of the oven. Bake the bacon for about 20 minutes, adjusted to your very strongly held beliefs of the bacon-doneness level.

2 eggs
1 teaspoon fresh pepper
3 garlic cloves
, minced
1 teaspoon onion powder
a handful of fresh parsley
– chopped. Set a little aside to garnish.
Whisk together. Squeeze as much excess liquid out of the veggies as you can and add to the eggs.

Olive oil
Add a little of your oil or fat of choice to a skillet. Drop the veg batter in little 1/4 cup nests into the pan, flatten with your measuring cup, and fry til golden brown on each side. Blot on paper towel and plate. Mine made 12 fritters.

2 eggs per person

Pull the hot skillet out of the oven and crack in two eggs per person and sprinkle with a little salt and pepper. Place back in the oven and turn on the broiler for about two minutes for perfectly runny yolks. Top two or three fritter nests with two slices of bacon and two eggs, garnish with that extra parsley and hand to a smiling person.

Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

Need a griddle? Mine’s my favorite combo – cheap and awesome!

Cuisinart 655-35 Chef’s Classic Nonstick Hard-Anodized 13-Inch by 20-Inch Double Burner Griddle – Charcoal

My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I had a non-tang once and the handle and blade separated. It’s Wusthof, so I contacted the company and they asked me to send it to them and they sent a replacement. They are a great company! But, might as well get the best knife the first time if you can. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

One thought on “Jen’s Butternut Squash, Beet, Potato and Rutabaga Fritters with Bacon and Egg

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s