RUTABAGA ROSTI

Ingredients:

2 Cups Shredded Rutabaga (or sweet potatoes, or red potatoes) – I shred mine in our food processor to save time
1 Egg
2-3 Cloves Minced Garlic
1 Cup Chopped Spinach
1 Tablespoon Olive Oil
2 Tablespoons Butter
½ Teaspoon Salt 
½ Teaspoon Pepper
 
Optional:
Eggs
Cheese
Meat
 

Directions:
Heat a large cast iron skillet over medium heat (a little hotter for potatoes/sweet potatoes, a little cooler for rutabaga).  Add the egg, salt and pepper to the shredded rutabaga and stir until combined.
 
Heat Olive Oil in the skillet until shimmering. Add garlic and stir until almost golden.  Add spinach and continue to stir until wilted.  Add the butter to the skillet. Once melted add the rutabaga and stir everything together.  Gently pat down into a cake (like a large potato pancake) and do not touch for about 10 minutes (a little longer for potatoes/sweet potatoes).
 
From here, you can invert it (carefully!) onto a plate and cut it into wedges and serve.  Or, you can toss cheese, eggs, meat (any combo) on top and broil for a few minutes directly in the cast iron skillet.