Turnip Hash Browns

About

Keto Turnip Hash Browns are an excellent alternative to potato-style hash browns. They are simple and easy to make and cook. A fresh turnip is peeled and then grated on a box grater. The shreds combined with an egg and kosher salt result in a nice batter. The batter is then dolloped into a pan coated in a nice layer of avocado oil so the hash browns can get nicely browned and crispy on the outside. The batter is an excellent base in which to add different spices or seasonings, even cheese. Of course, you can top the hash browns with any variety of ingredients like sour cream, yogurt, fresh herbs, or eggs.

Can I use something other than turnips?

Yes, feel free to use daikon radish or red radishes. You can use other root vegetables like rutabaga or parsnips, but the net carbs will be higher. You can create your recipe in Carb Manager to calculate the calories.

What kind of toppings can I add?

To help add more fats to your diet, you can add a large dollop of sour cream or full-fat yogurt can be added on top of the hash browns with a sprinkling of fresh herbs. Feel free to add a sunny-side-up egg for added protein.

What can I use to squeeze out the water from the turnip shreds?

Please use a lint-free towel or cheesecloth as a tool to remove as much water from the turnip shreds as possible. The drier the shreds, the crisper the ending hash browns will be. Feel free to prep the shreds, add the salt a day ahead, and then place the shreds in a strainer over a bowl. The salt will help draw the moisture out. Then on the day of giving everything a good squeeze in a towel.

*Note* The sour cream in the photo is not included in the calorie count below for those with special non-dairy needs. Feel free to add sour cream separately to your macros.

Ingredients

1 lb turnip, raw
¾ teaspoon coarse kosher salt
1 large raw egg
2 tablespoon avocado oil

Instructions

Peel all the turnips using a vegetable peeler.
Then grate the turnips on a box grater on a medium to large coarseness.
Place a lint-free towel into a bowl and add the grated turnips into the towel. Gather the towel up around the shreds and squeeze as much water out of them as you can.
Unravel the towel and place the shreds into the bowl. Add the kosher salt and egg to it and mix well with a fork.
Preheat a large nonstick skillet over medium-high heat until hot. Add the avocado oil and swirl the pan to coat. Use a 1 oz cookie scoop to portion the batter into the pan, making sure the batter does not touch one another. Press the batter down with a spatula to make each mound flat. Turn the heat down to medium-low and cook on the first side for several minutes or until the bottom is browned and crispy.
Flip and repeat on the other side.
Remove the hash browns from the pan to a paper towel-lined plate. Repeat with the remaining batter. There should be enough oil from the first batch to saute the second batch; if not add a little more.