Hash Browns!

I made hash browns for breakfast this morning, and both That Nice Boy I Married and I thought they were wonderful. Here's how:

I peeled a couple of turnips -- maybe a little bigger than a tennis ball each -- and ran 'em through the shredding blade of my food processor. I tried running my onion through, too, but a lot of it was slipping past the blade in big chunks, so I just grabbed a knife and a cutting board and diced it fine. I used half of a medium onion.

Put my big, heavy cast iron skillet over medium low heat, and threw in a tablespoon or two of bacon grease, plus a tablespoon of butter. You could use most any good fat, though -- olive oil, coconut oil, chicken fat, what-have-you. Dumped in my shredded turnip and onion, and mixed 'em up, then spread them evenly over the bottom of the skillet. I put a lid on the skillet to hold in the heat and moisture, and let them cook for a few minutes while I puttered around doing other stuff. Then uncovered, stirred, re-spread, re-covered. Did this repeatedly for, oh, 10-15 minutes, until the turnips were getting tender.

Then I started "tilting" the lid -- leaving a crack for the steam to escape, so they'd dry out a bit and brown more. Around this time I decided they needed more grease, so I added another dollop of bacon grease and another tablespoon of butter. Again, every three-to-five minutes I'd stir, using my spatula to lift the now-browning crust off the bottom and plow it back into the mass, then re-spread the turnips and re-cover.

Did this three or four times, then took off the lid altogether, salted and peppered them (stirring again), spread them yet again over the bottom of the skillet, and left them for a good five minutes to brown on the bottom. Flipped them (in three or four spatulas-full) and browned the other side, then served with fried eggs. SO GOOD!

This was two good-sized servings. You'd need a bigger skillet to expand the recipe.

According to MasterCook, these have 10 grams of carbohydrate per serving, with 3 grams of fiber, for a usable carb count of 7 grams. It also says that 1/2 cup of frozen hash browns has 19 grams of carb, with only 1 gram of fiber.

Share this

Celery Root or Celeriac

Yes, that is the closest to tater's I have come...nothing against cauliflower but the celeriac/celery root really has the texture.

"Pare off its warty exterior (looks like a troll's orb of warts and roots) and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches. Also known as celery root, knob celery and turnip-rooted celery, celeriac developed from the same wild species as did stalk celery. Mashed, shaped into batons and boiled, or even French fried, celery root can provide a winning accompaniment to a fresh green vegetable or salad and anything roasted or grilled. Brush excess dirt off of the celeriac (small to medium are the easiest to handle). Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water. It will take on the flavor of your seasoning but has a hint of celery/parsley flavor."

Kohlrabi works well too

Hash browns made of kohlrabi are also yummy and save a few grams of carb.

faux tatoes

Well I have had very good luck with mashed celery root....my DH loves them.
I usually cook 2 celery roots. I peel and make sure to remove that outer layer you see when you peel them(can be bitter) then i cube them , then add 1 tbsp water , cover and microwave for 9 mins (sometimes more or less, have to check them), then mash with a braun hand blender(best for lump free, do not try anything else), then add 1 tbsp heavy cream and 1tbsp butter, ......fabulous, better than potatoes.....they also freeze very well.


Do they taste like chicken?!?!?!?!?

Seriously, I've never eaten a turnip. What do they taste like? Is the texture close to being potato-ey??? Do they store well, or dehydrate satisfactorily?

What are turnips like?

They're remarkably like turnips. :-D

They can be quite potato-y in long-cooked moist dishes, like vegetable-beef soup, but are considerably less like potatoes when served some other ways -- though my sister says her brother-in-law pointed to the turnips au gratin she'd made for Thanksgiving and said "Those are the best potatoes au gratin I ever had." They have their own flavor -- since they're a member of the cabbage family, think in that direction. And they are not starchy, so they don't have the floury texture of potatoes.

I find they keep for several weeks in the fridge, which makes them handy. The ones I turned into hash browns over the weekend had been in my fridge for a month or so.

Turnips were a super-common part of the European diet until potatoes were imported. Dunno why potatoes took over, except maybe that they're higher calorie, and in a world where getting enough to eat was a problem (as opposed to the problem of getting too much to eat), using the land to grow something that had more rather than fewer calories made sense.

Still, many generations saw them as a staple. Give 'em a shot.


i read that one should soak turnips in milk/cream the night before to get rid of the after taste, i have not tried that....I simply sprinkled mine with coconut oil and broiled it and it was yummy with very little after taste, and they do cook fast!

Another twist on Hash Browns

I had some celery root kicking around in the fridge and so substituted celery root for one of the turnips. It was fantastic! Gave the hash browns a stuffing-like flavor - just a mild hint of celery.
Thanks for the great recipe, Dana!

What is the difference

What is the difference between a turnip and a rutabaga? I can only seem to find rutabagas here, and they call them turnips. Can i use one for the other?

Turnips and Rutabaga

Turnips and rutabaga are in the same family, and my mom also sometimes called rutabaga, which she served for holiday dinners, turnip. (We never had what I call turnips, that had to wait till I started cooking on my own.)

Turnips are smaller, and are white with purple tops. Rutabagas, called swedes in England, are usually bigger, andorange-y, also with purple tops.

The flavor is a little different, too -- rutabagas have a bitter-sweet thing going on that I find enchanting, while turnips are blander. That little bit of sweetness means that rutabagas are slightly higher in carbs: 8 ounces of turnips contain 11 grams of carb, with 3 grams of fiber. 8 ounces of rutabaga has 18 grams of carb, with 6 grams of fiber. The orange-y color means that rutabagas also contribute some pro-vitamin A the white turnips lack.

I'm fond of them both. I'm more likely to use turnips where I would have used potatoes in pre-low-carb days -- they're great in soups and stews, cooked au gratin, roasted in the pan drippings around a leg of lamb, or -- as I just discovered -- as hash browns. I've also combined them half-and-half with cauliflower in some potato recipes.

Rutabaga I'm more likely to just cook for it's own (bitter)sweet lovable self.

Still, I think they're reasonably interchangeable in cooking. The flavor of your dish will be a little different, but should still be fine.

Mock mashed potatoes.

I haven't tried using cauliflower for mashed potatoes yet - but can turnips yield the same result for low carb mash potatoes? Granted, I could expirement on my own - just wondering if anybody has tried it yet.

celery root mashed is the best

this is definetely
better than potatoes mashed.......just be sure to add very little water when microwaving the peeled chunks.

Mashed Turnips

And drain them well. Unlike potatoes, turnips have practically no starch to soak up excess water.

Hash Browns

I love to make hash browns using the big white daikon radishes, too. I will have to try the turnips, as I do love them.