This morning I woke up and decided to make a nice, Sunday breakfast. Since I haven’t had turnips in awhile, I thought of making turnip hash browns with a fried egg. Here in Belgium, we have different cuts of meats available in the supermarket so Ta-Da..boulettes! These ones are ground beef. Turnips are slightly sweet so the mix of sweet and salty was a nice pairing.
*Ingredients*
- 1 shredded turnip
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 6 leaves of basil
- Pinch of salt
- 1/2 tsp Curcuma (Turmeric)
- 1 egg
- Beef boulettes (or some other meat of your choice)
- Coconut oil
- Green onions
- Roasted red pepper sauce Get that recipe here
*Method*
Step 1: Before cooking the shredded turnips, you have to drain the liquid. Place the turnip “mash” into a clean towel and squeeze the water out.
Step 2: Add the basil, paprika, black pepper, and salt to the turnip “mash.”
Step 3: Heat the coconut oil in skillet over medium-high heat.
Step 4: Make a ball of turnip mash and place it in the hot skillet. Use a spatula to flatten out the hash brown. Let them cook for about 5 minutes and then flip. Let them get brown and crispy, but watch closely so they don’t burn.
Step 4: In a separate pan, cook the boulettes. I sprinkled some black pepper and turmeric over them. Stirring occasionally so all sides are cooked.
Step 5: Crack an egg into a hot pan and sprinkle with black pepper and a tiny pinch of sea salt.
Serve everything on a plate and sprinkled green onions on top and add a tablespoon of roasted red pepper sauce on top of the hash brown. Enjoy!
Servings: 1
You could also make a batch of turnip hash browns ahead of time, by placing them on parchment paper and put them in the freezer. When frozen, you can add them to a large plastic bag for quick access.
Whole30 Rebel 