Hakurei Turnip and Kohlrabi Hash

For a hardy brunch or breakfast-for-dinner recipe, make this veggie-forward hash featuring superstars of the winter season, turnips and kohlrabi. Whether you grow your own or pick up some at the farmers’ market, save the leafy tops of each vegetable for this one-pan dish. Photo by Sara Schober.

Serves 2

Ingredients

1 pint Hakurei turnips with tops

1 medium purple or green kohlrabi with top

2 tablespoons olive oil

1 small yellow onion, finely diced

2 cloves garlic, minced

1 tablespoon chopped thyme leaves

2 tablespoons butter

4 eggs

Salt to taste

Instructions

Wash turnips and kohlrabi. Chop leafy tops off, rinse and set aside. Chop turnips and kohlrabi into small bite-size pieces. Depending on the size, most of the

Hakurei turnips can be cut in half. Cut leafy tops into thin slices and set aside.

Heat a frying pan or cast iron skillet over medium heat. Add olive oil, onions and garlic and sauté for 1 to 2 minutes until the onions begin to become translucent. Lightly season with salt. Add turnip and kohlrabi pieces (not the leafy greens) to the pan and stir to combine all ingredients. Cook for 5 to 8 minutes over medium heat until pieces are evenly cooked and begin to turn brown and become soft. Add thyme to the pan and stir to fully incorporate. Add turnip and kohlrabi greens to the pan. Lightly season with salt and continue to cook until greens are wilted and soft. Add butter to pan and stir constantly to coat the mixture in butter.

Make 4 small wells in the pan and crack 1 egg in each well. Season the top of each egg with salt. Cover pan for 20 seconds to evenly cook tops of eggs. Remove cover and finish any cooking as desired.

Serve the turnip and kohlrabi hash and eggs on a plate or in a bowl with a little extra olive oil on top and some buttered sourdough bread toast on the side.