Ready for a super tasty brunch item? Cooking this hashbrown recipe has never been easier. While it does take a little bit of time to come together, most of it is spent in the oven, so you can worry about other things. We finish them in a cast iron skillet to get them nice and crispy. You're not going to believe how much these taste like real potatoes!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it. This recipe is also available as a Google Web Story here!
Ingredients:
- Turnips - We love turnips as a potato substitute, or what many call "keto fauxtatoes"! Our recommendation is to pick smaller turnips, as they are younger and less bitter tasting. Basically, the older they get, the more bitter they taste, so choose small, young turnips for the best tasting hashbrowns. We shred them nice and thin to help them get really crispy when cooking.
- Yellow onions- Diced yellow onions are so tasty in this dish. They are optional of course, and you could use onion powder in place of onions if you want.
- Olive oil & butter - We use a mixture of unsalted butter to get these turnips nice and crispy (and tasty!) We like using the olive oil when the turnips go into the hot oven, since olive oil has a higher smoke point than butter.
- Seasonings: kosher salt, pepper, and garlic powder. You can add anything else here you want, but we usually just like to keep it simple so we can enjoy these with a variety of different breakfast items.
How to Make These Keto Hash Browns:
Preheat the oven to 425°F. Add shredded turnips to a prepared baking sheet in a thin layer. Toss with some olive oil and salt.
Bake for 30 minutes, tossing halfway through. This step helps dehydrate the hash browns to ensure they are crispy.
Heat a cast iron skillet over medium heat. Add remaining olive oil, and the butter to melt. Add in the diced onions, along with a pinch of salt. Cook until onions are soft and translucent, about 5 minutes
Add the browned hash browns to the skillet, along with pepper, and garlic powder. Cook until the hash browns are very crispy and golden brown, about 10-15 minutes.
Serve alongside breakfast. We love to eat them with bacon and eggs. Enjoy!
Tips For The Best Low Carb Hash Browns:
- We prefer to shred the turnips in the food processor since it’s quick and easy, but a regular box grater will work just fine.
- If you don’t want to bake the turnips before adding them to the skillet, feel free to add the turnips to the skillet to cook out the extra moisture. This will take around the same amount of time, and you will want to move them around often to make sure they don’t burn. This is why we find the oven method to be the easiest, but we have also tried cooking them on the stovetop. It is necessary to help get some of that excess moisture out of the turnips, as they have quite a lot of water!
- You can skip adding onions if you prefer and just use onion powder instead. We love how fresh onion tastes in the hash browns.
- You can add any seasonings you prefer. Sometimes we love to add a little cajun seasoning, cayenne, Italian seasoning or smoked paprika. It just depends on what you’d like to serve the hash browns with.
Yes! Turnips are very keto friendly, and make a great potato substitute. Turnips are loaded with fiber and vitamins K, A, C, E, B1 thru B6, as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein according to this article.
Sure, you can! You can use cauliflower rice in place of shredded turnips. You may not need to bake the cauliflower as long however. We haven't actually tested this recipe with cauliflower ourselves, so feel free to let us know about your results if you try it.
More Keto Potato Substitute Recipes:
- Rutabaga Hash with Cabbage, Bacon and Leeks
- Keto 'Potato' Soup (Super Loaded!)
- Creamy Keto Garlic Mashed Turnips with Smoked Gouda
- Low Carb 'Potato' Leek Kale Soup
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
Shop This Recipe:
Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!
A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)
Thanks for stopping by! Be sure to subscribe to our email newsletter so you're the first to know about new recipes we post on our blog.
Until Next Time,
Briana & Chamere
📖 Recipe
Turnip Hash Browns (Keto and Gluten Free)
Ingredients
- 2 large turnips, shredded
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt, divided (or to taste)
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Add shredded turnips to a prepared baking sheet in a thin layer. Toss with some olive oil and salt. Bake for 30 minutes, tossing halfway through. This step helps dehydrate the hash browns to ensure they are crispy.
- Heat a cast iron skillet over medium heat. Add remaining olive oil, and the butter to melt. Add in the diced onions, along with a pinch of salt. Cook until onions are soft and translucent, about 5 minutes. Add the browned hash browns to the skillet, along with pepper, and garlic powder. Cook until the hash browns are very crispy and golden brown, about 10-15 minutes.
- Serve alongside breakfast. We love to eat them with bacon and eggs. Store leftovers in the fridge in an airtight container for up to 5 days.
Notes
- We prefer to shred the turnips in the food processor since it's quick and easy, but a regular box grater will work just fine.
- If you don't want to bake the turnips before adding them to the skillet, feel free to add the turnips to the skillet to cook out the extra moisture. This will take around the same amount of time, and you will want to move them around often to make sure they don't burn. This is why we find the oven method to be the easiest, but we have also tried cooking them on the stovetop. It is necessary to help get some of that excess moisture out of the turnips, as they have quite a lot of water!
- You can skip adding onions if you prefer and just use onion powder instead. We love how fresh onion tastes in the hash browns.
- You can add any seasonings you prefer. Sometimes we love to add a little cajun seasoning, cayenne, Italian seasoning or smoked paprika. It just depends on what you'd like to serve the hash browns with.
Donna Nance says
I will definitely try this recipe! I made turnip hash browns this morning and should have squeezed the moisture out. They were okay but your method sounds sure-fire! Always looks for keto alternatives.
Briana says
Hi Donna,
We're thrilled that you want to try our recipe! We can't wait to hear what you think once you try them. 🙂
Daniela says
New favorite side dish! So easy to make and addictive
Briana says
Thank you Daniela!! So glad you enjoyed this! 🙂