Step 1

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.

Step 2

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.

Step 3

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.