Rutabaga Home Fries

Home fries made lower carb by using rutabaga rather than starchy potatoes. This can be made vegetarian or vegan based on what you add to the 'bagas while they are cooking. Came up with this last night as a way to use up the other half of the large rutabaga I was using in soup. My husband prefers rutabaga to turnip (as we recently discovered, having never had them before), so I sub them a lot for potatoes now to cut back on carbs.

• Ready In: 30 mins
• Serves: 2-4
• Yields: 2-3 cups

Ingredients

• 2  cups  rutabagas, peeled and cubed
• 1 -2  tablespoon olive oil (I used oil) or 1 -2  tablespoon butter (I used oil)
• 1⁄2 teaspoon seasoning salt (I use Johnny's brand)
• 1⁄4 teaspoon pepper
•  bacon bits (I used a handful) (optional)
• 1⁄3 cup part-skim ricotta cheese (optional)
• 1⁄2 teaspoon  ranch dressing mix (the popcorn topping in the shaker bottle (optional)

Directions

1. Heat oil or butter in a medium to large sized heavy bottomed skillet over medium heat.
2. Add rutabaga and saute until golden. Can cover for a few minutes with a lid to help steam the cubes. Season with salt and pepper to taste (and ranch seasoning if using), stirring occasionally.
3. Once rutabaga is as browned as you like your home fries, add bacon bits and stir in the Ricotta, if using.
4. Note: This is really a guideline based on how I like my home fries. Onion and peppers could be added to the oil before adding the 'baga. This could be topped with any shredded cheese you like rather than the Ricotta. Pepper jack would be good in this -- It's up to your own taste.