Hash is a creative way to utilize ingredients left over from making other dishes. A lot of recipes use potato but another great option is to replace the potato with the underappreciated turnip. This is excellent for breakfast, or for a side dish with lunch or dinner.
This dish is really about the turnip; a small amount of chorizo is added for flavor and color; Turnips are super nutritious and delicious. They are mildly flavored and when cooked like a potato will pick up the flavors of the other ingredients it’s cooked with.
In this recipe, we use the Spanish-style chorizo, which is already cooked so just needs to be warmed up, and you can prep the turnips the night before. (Mexican chorizo is not cooked so if you decide to use that instead, you will need to cook it first.)
Preparation Time: 20 minutes
Cooking Time: 20 minutes
- 1 bunch of white turnips preferably with greens (around 8-10 small to medium sized turnips)
- 1/2 Spanish chorizo chopped (the chorizo will break down in the cooking)
- 1/2 cup onion medium dice (red onions here)
- 2 tbsp extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
- Wash the turnips really well, remove and discard the taproot, side roots, and any discolored or wilted greens, slice the leafs off just below where it is attached to the bulb, reserve the leaves.
- Dice the turnip bulb into 1/2 inch by 1/2 inch cubes; set aside.
- Chop the white, thicker part of the leaves into 1/2 inch lengths and the greens into 1 inch sections (see above photo), wash once again, spin dry; set aside.
- Most Spanish-style chorizo sausages come inside an outer casing; remove the outer casing and discard, dice the chorizo into 1/2 inch to 1 inch cubes. (The chorizo will break up during cooking.)
- Peel and dice the onion; set aside.
- Place a large cast iron skillet or non-stick frying pan on a burner set at medium-high, wait a minute or two for the pan to heat up, add the oil, wait another minute then add the onions, cook for 1-2 minutes.
- Add the diced turnip bulb, stir occasionally, cook for 10 to 15 minutes until just tender and slightly caramelized.
- Reduce the heat to medium, add the diced chorizo, stir well until well mixed in with the turnips.
- Note: The chorizo is already cooked you are simply mixing it in with the turnips and warming it up.
- Add the turnip stems and leaves, stir to mix well, cook for another 2 to 3 minutes until the greens are just wilted.
- Season to taste with salt and black pepper (optional as the chorizo may add just enough salt and spice to the dish that you won’t need to).
- Your turnip and turnip green hash with Spanish chorizo is done!