Rutabaga Hashbrowns

These are one of best dishes I've made - honestly!  The earthiness of the rutabaga and savoriness of the onion go great together and are begging for a good pan-sear - so much for flavorful than roasting!  The dill sour cream dipping sauce rounded out all the flavors.  So good!

Rutabaga Hashbrowns with Dill Sour Cream Dipping Sauce

Ingredients

• 1/4 cup vegetable oil
• 1 lb. rutabagas, grated
• 1 red onion, grated
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/2 cup sour cream
• 3 sprigs of dill, minced
• 1 Tbsp.+ salt
• pepper, to taste

Serves 4 - 6
Cook time: 20 minutes

Grate rutabagas and squeeze out as much water as possible; grate onion and combine with rutabaga and 1 Tbsp. salt.  Allow mixture to sit while oil heats in pan.  When oil is beginning to shimmer, drain/squeeze excess water out of rutabaga/onion mixture.  
Add breadcrumbs and egg to rutabaga/onion mixture.  Shape into about 6 patties; begin by creating a roughly golfball-sized amount of rutabaga mixture, then squeeze to remove any remaining water, flatten and shape into a hashbrown patty.
Don't crowd your pan, so cook hashbrowns in two batches, flipping when golden brown.  Drain on paper towels and serve immediately with dipping sauce.
While hashbrowns are cooking, combine sour cream and chopped dill to make the dipping sauce.
Note: if you need to make ahead you can.  Just stick hashbrowns on a baking sheet and bake at 250 until warmed through.