Turnip Hashbrown Bowl

My potato-loving husband absolutely loved this Turnip Hashbrown Bowl made with absolutely no potatoes. This is a delicious hashbrown bowl similar to what you would get at Waffle House except the hashbrowns are made of turnips instead of potatoes and the “sausage” is made with turkey.

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I also wanted to “beef” up the nourishment quotient so I added a few more vegetables like mushrooms, onions. sweet peppers, and scallions. The hot sauce gives it that extra kick. You can add a little more or a little less depending on your heat preference.

Turnip Hashbrown Bowl: Perfect for breakfast or dinner

Other Substitutes for Hashbrown Potatoes

Sometimes turnips are hard to find, especially in the off-season, but you can use Palmini pasta in place of the turnips. Palmini has about 20 calories and 2 grams of fiber per serving. Palmini is made from the hearts of palm, which is a vegetable that comes from the core of a palm tree.

Ingredients for Turkey Sausage

1 pound lean ground turkey
1 teaspoon fennel seeds
1 teaspoon Montreal steak seasoning

Ingredients

4 cups turnips, peeled and shredded
1 cup mushrooms, sliced
1/2 cup scallions, chopped
1/2 cup white onion, chopped
1 pound turkey sausage
1/2 cup red, orange, and yellow sweet peppers, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon hot sauce
4 eggs
1 cup shredded cheddar cheese
1/2 cup avocado oil
Nonstick cooking spray

Instructions

Cook the ground turkey, fennel seeds, and Montreal seasoning in a medium skillet on medium-high heat for about 9 minutes or until the turkey is no longer pink. While the turkey is cooking, use a spatial to break up and stir the turkey into small bite-size pieces. Remove from heat and drain the excess fat. Set the turkey aside.
Whisk the eggs in a small bowl until the yolk and whites are well blended. Stir in 1/4 teaspoon of salt.
Heat nonstick cooking spray in a medium skillet on medium-high heat for about 1 minutes.
Slowly pour the eggs onto the skillet. Continuously stir the eggs until they are light and fluffy. Remove the eggs from the skillet and set aside.
In a skillet, heat 1/4 a cup of avocado oil for 1 minute.
Add the mushrooms, scallions, peppers, and 1/4 teaspoon salt and 1/4 teaspoon of black pepper to the skillet. Saute the vegetables by frequently stirring them while they cook.
Heat 1/4 cup of avocado oil in another skillet for 1 minute. (You can wash your original skillet and use it again if you would like). You just want to make sure the oil used to cook the vegetables is either cleaned out for not overly cooked or close to burning.
Place the shredded turnips in the skillet. Stir in 1/4 teaspoon of salt, 1/4 teaspoon black pepper, and 1 tablespoon of hot sauce; then, evenly spread the turnips out in the skillet. Make sure the turnips are covering the skillet so that as much of the turnip surface area as possible is coving the skillet. Heat for about 3 minutes.
After 3 minutes try to flip the shredded turnips so that the other side has a chance to brown. Heat the other side for about 3 minutes. Remove from heat.
Combine all the other ingredients (vegetables, cheese, and turkey sausage) with the turnips and serve.

How to Make The Turnip Hashbrown Bowl: Demo Video