Skillet Turnip Hashbrowns
Tired of missing hashbrowns with your eggs? Try finely shredded turnips cooked in a skillet until tender with browned edges. Garlic and pepper give this simple breakfast side plenty of flavor.
Makes: 4 side servings
Time: About 25 minutes
Ingredients
3 to 3½ cups finely shredded raw turnips (about 350 g)
Up to 1 tablespoon olive oil or butter
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon salt, or to taste
Optional: a pinch of onion powder
Directions
Finely shred the turnips. There’s no need to peel, salt them ahead of time or squeeze out the liquid.
Warm half the oil or butter in a large skillet over medium heat. Add half the turnips and spread them into a thin, even layer.
Sprinkle with half the seasonings. Cook until the bottom begins to brown and the turnips look drier, about 5–7 minutes. Turn them in sections and cook the other side until tender with browned edges.
Repeat with the remaining turnips, fat, and seasonings. Taste and add a little more salt if needed.
BUTTER OPTION
For a buttery flavor, use 1 tablespoon butter in place of the olive oil. Keep the heat at medium or a little lower so the butter does not burn. This version is still to be tested.
CARBOHYDRATES
Whole recipe:
about 23 g total
16 g net carbs.
Per side serving (¼ recipe):
about 6 g total
4 g net carbs.
Estimates use 350 g raw turnips; weigh yours for a closer count.
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Sources: USDA FoodData Central (raw turnips)
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