I absolutely love recipes like this one, its simple… delicious… and pairs well with just about everything . This recipe is a variation on my breakfast “potatoes” which are a regular staple in my home. The possibilities for different variations are practically endless which makes it ideal for someone with an egg allergy (like me wife). And if you’ve ever searched for egg-free keto breakfasts, you already know there’s not a ton of options.
That being said, I love eggs and I wouldn’t mind cracking an egg over roughly 3 out of every 4 meals I eat. So of course I cracked a few eggs into this hash, and the runny yolk mixed all throughout my bowl mixing with the melty cheese resulting in the most delicious sauce imaginable!
Turnips are a cruciferous vegetable, just like broccoli and brussels sprouts, but uniquely they are also a root vegetable. They taste like a cross between a carrot and a potato, and can be subbed in place of the starchy tuber in many recipes. Turnips are packed with nutrients and even provide anti-inflammatory, antimicrobial, antifungal, antiparasitic, and antibacterial benefits. Fun fact, turnip juice can actually be used as a pretty effective deodorant. Getting back on track, if you can find turnips with their leafy greens still intact, cook those too. The greens are even more nutritious than bulbous part of the turnip. Most grocery store sells the greens and the bulb separately, so your local farmer’s market may be your best option when they are in season.
Check out these other resources to read more about the astounding nutritional benefits of turnips: