Turnip Hash Browns

I used to struggle with what to do with turnips before I discovered this simple way to prepare them. Now I struggle to ever do anything else besides make this!

Serves 2-4

1 lb turnips
3 tbsp butter

Scrub the turnips and remove the thin root tails. As long as they are small, there is no need to peel them. Grate them and toss with salt while filling a colander. You will need about a teaspoon or so of salt. Let them sit for 20-30 minutes. Typically, not much water has drained at this point, but press the turnips as much as possible in the colander. Then place them in the center of a kitchen towel and wring them out. Get absolutely as much moisture out as possible. Warning: your kitchen towel will stink terribly if hung up to dry. Rinse it and put it in the laundry!

Melt the butter in a heavy skillet over medium high heat and add the turnips. Spread them out evenly on the bottom of the pan and allow them to brown. Flip them over after about 5 minutes and let the other side brown. You will likely need to stir them around a bit as they don’t get crunchy-crispy like potato hash browns do. You just want to caramelize as much of the shreds as possible. After 10-15 minutes, you should have nice soft, brown hash browns. Enjoy with a fried egg from the farm for the ultimate farm breakfast!


  • Chef Fergie said:

    May 25, 2012 7:07 am

    YUM!!! So delish like this! I also add them to my morning potato hash and use them to kick up sweet potato hashbrown cakes. Throw in some Sand Holler red beets for the prettiest, tastiest tri-colored sweet potato cakes.

  • Nick Melosi said:

    Apr 01, 2014 9:11 am

    I had no idea you could use turnips for hash browns. I will definitely need to try this out!

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