Turnip is the perfect replacement for potato in this breakfast classic. It crisps up beautifully in the rendered sausage fat, and even a generous portion remains low-carbohydrate. Turnip’s slight pleasing bitterness is mellowed by the sweetness of the sausage and onion. The recipe can be made through step 4 and refrigerated overnight: continue with step 5 when you’re ready to eat. Hash is a welcoming dish, and will happily accept any number of embellishments – feta cheese, minced scallions, jalapenos, tomatoes, mushrooms. Serve with eggs cooked as you like them.
- 12 oz. loose breakfast sausage
- 1 medium turnip, diced into ¼-½” cubes
- ¼ onion, diced
- 1 tablespoon butter (optional)
- parsley to garnish
- salt & black pepper
- Place both turnip and onion in a small pot with cold water. Over medium heat, bring the water to a boil, and continue to simmer until turnip has cooked through, about 5 minutes.
- Drain turnip and onion.
- Sear the sausage in a heavy-bottomed pan over medium-high heat, breaking it up with a spoon or spatula as you go. Do not drain the fat.
- When the sausage has fully cooked, add turnip & onion to the pan.
- Continue to sear over medium-high heat until the turnip and onion have begun to brown. If the pan seems dry, add one tablespoon of butter.
- Correct seasoning with salt & black pepper. Serve and garnish with parsley.