Turnip Hash Brown Cakes

  • 2 cups grated turnips - from ~2 turnips
  • 2 scallions - thinly sliced
  • 2 cloves garlic - minced or pressed
  • ¼ cup cornmeal
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg - beaten
  • 2 tablespoon olive oil - more as needed for cooking
  1. Grate the turnips and place them in a colander in the sink. Let them sit in a colander for a few minutes.
  2. Come back to the turnips, and use your hands to squeeze any excess water out of them over the colander. Do this a few times to try to get out as much water as possible. Pat them dry with a paper towel and transfer them in a mixing bowl. Add the scallions, garlic, cornmeal, salt, pepper, and beaten egg. Mix until the batter comes together. Take one to two heaping tablespoons of the batter in your hands and form it into a cake that's ½-inch thick and ~2 inches wide. Repeat with the rest of the batter until you have 8 cakes.
  3. In a large skillet, heat the olive oil over medium heat until hot. Place a few cakes into the skillet, leaving enough room between them to flip them with a spatula (I usually can fit 4 in a large skillet). Cook for 2 to 3 minutes on each side until golden brown. Repeat with the rest of the cakes.
Adapted from
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