White Turnip and Turnip Green Hash with Spanish Chorizo

White Turnip and Turnip Green Hash with Spanish Chorizo

  • Servings: 4 - 6
  • Difficulty: easy
  • Print


Breakfast hash is another creative way to utilize ingredients left over from making other dishes.  A lot of recipes use potato as their main carbohydrate but for those of us looking for low carb alternatives, a great option is to replace the potato with the underappreciated turnip.

Worden Farm CSA crops-3946

This dish is really about the turnip; a small amount of chorizo is added for flavor and color; Turnips are low in carbs and fat, super nutritious, colorful.  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 case, the Spanish-style chorizo, which is already cooked, 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.)



  • 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 and any discolored or wilted greens, slice the leafs off just below where it is attached to the bulb, reserve.
  • Dice the turnip bulb into 1/2 inch by 1/2 inch cubes; set aside.
  • Chop the stems into 1/2 inch lengths and the leaves into 1-inch sections (see above photo), wash once again, spin dry; set aside.
  • Most chorizo sausages come inside a 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 2-3 minutes.
  • Your turnip and turnip green hash with Spanish chorizo is done!


White Turnip and Turnip Green Hash with Spanish Chorizo

This is work done for Worden Farm’s new blog, http://www.wordenfarmtotable.com.  Reposted with their permission.


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