Southwest Turnip Hash


Click to enlarge
Click to enlarge

I had some leftover Steak Ranchero in the fridge and came up with this delightful accompaniment to my breakfast eggs today.   It was quite good and my husband-who-hates-turnips even ate his fair share!  He agreed, it didn’t taste at all like turnips!  You can increase the poblano in this without it making this “hot”.  Just adjust the carbs if you do.


8 oz. cooked, Southwest seasoned beef (chili, onion powder, garlic powder and cumin), chopped

3 oz. chopped onion

1 3-oz. turnip, peeled and diced

¼ poblano pepper, seeded, roasted and chopped

¼ tsp. bacon grease

DIRECTIONS:    Roast pepper in 400º oven or sear well in hot skillet on all sides.  Chop when cool.  Peel and chop turnip and onion.  Heat 3 tsp. bacon grease in non-stick skillet.  Saute turnip until nearly tender.  Add onion and continue cooking until onion begins to caramelize and turnip is completely done.  Add pepper and cook 1 minute or two.  Add remaining tsp. of bacon grease and meat and stir until all is heated well and flavors have a chance to blend.  Serve as a lunch, with your breakfast eggs or for dinner with veggies or salad.

NUTRITIONAL INFO:   Serves 3, each serving contains:

164 calories

8.43 g  fat

3.77 g carbs, .83 g fiber, 2.94 NET CARBS

17.33 g protein

74 mg sodium

36% RDA Vitamin B6, 36% niacin, 43% selenium, 39% zinc

4 thoughts on “Southwest Turnip Hash

  1. Shannon (ijedic)

    I made this dish this morning with my leftover steak and turnip from dinner last night. I did not have poblano, so I used green bell pepper. It was delicious. Thank you Peggy for your wonderful recipes. They are not only delicious, they are helping me stay on course. You’re the best!

    1. buttoni

      We former teachers like to keep our flock on the straight and narrow, Shannon. 🙂 Glad you’re enjoying the recipes!

  2. buttoni

    Hope ya like it, Laura. You’d probably like to increase the poblano. I don’t because my husband isn’t fond of peppers, ANY kind of peppers (and I just love pepper flavor). 😦 But I suspect you could use ½ poblano or even a WHOLE small one and improve this. 🙂

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