Grated turnips are combined with cornmeal and scallions to make delicious turnip hash browns. Served with a quick homemade apple chutney, these gluten free turnip fritters are a tasty side dish for breakfast or dinner!
This post may contain affiliate links. For more information, see my affiliate disclosure.
My biggest piece of advice for cooking with fall and winter veggies? Don’t sleep on turnips!
Seriously, turnips are a really underrated veggie. I completely get that their bitter taste can be a hard sell, but if you prepare them the right way, they’re super delicious.
Take my Roasted Turnip Hummus for example. It’s a reader favorite! I’m always so happy when I get a comment from someone who says that the recipe changed their opinion of turnips.
I’m hoping that these Turnip Hash Brown Cakes with Apple Chutney have the same effect! I REALLY enjoyed the flavors in this one.
Slightly bitter turnips paired really well with cornmeal and scallions. Not to mention, the sweet and tart apple chutney brought the whole thing together. The flavors remind me of potato pancakes and applesauce, but Veg World style. Hope you gobble them up as quickly as I did!
How to Make Turnip Hash Browns
- Grate the turnips over a colander and let them sit for a few minutes. While you do that, prepare the apple chutney in a saucepan on the stove. Come back to the turnips and squeeze them with your hands to release any excess water so that it drains out of the colander.
- Add the grated turnips to a mixing bowl with sliced scallions, garlic, salt, cornmeal, and a beaten egg. Stir until the batter comes together.
- Take one to two tablespoons of the batter in your hands and form it into a thin cake that’s about two inches wide and 1/2-inch thick.
- Cook the cakes in a skillet for two to three minutes on each side. Serve warm with a generous spoonful of apple chutney!
This recipe is incredibly simple, but here are a few of my best tips to help you make perfect turnip hash browns.
- Be sure to squeeze some water out of the turnips before making the batter. This will make it much easier for the batter to come together and for you to form cakes with your hands. To be honest, I actually made this recipe the first time without squeezing out the water beforehand and they still came together. I did have to squeeze water out of the last few cakes as I formed them, but they all stayed together just fine.
- If you still have a hard time getting the batter to come together, add one to two more tablespoons of cornmeal.
- I like to use Bob’s Red Mill coarse or medium grind cornmeal.
- To grate the turnips, I use this hand grater.
- Turnip hash browns are best enjoyed right away, but you can store leftover cakes and apple chutney in separate airtight containers in the fridge for three to four days.
Serve this recipe with eggs for breakfast, on the side of pork, fish, or another lean protein. Turnip cakes or fritters also go well a soup like my Butternut Squash and Pear Soup or Vegan Stew with Winter Vegetables.
More Turnip Recipes
Be sure to check out the Turnip Stir Fry with White Beans and Turnip Noodles with Eggs and Chives. You may also like the Roasted Turnips and Pears with Rosemary Honey Butter.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Turnip Hash Brown Cakes with Apple Chutney
For the chutney
- First, grate the turnips and place them in a colander in the sink. Let them sit while you prepare the rest of the ingredients.
- In a medium saucepan over medium heat, combine the apples, apple cider vinegar, maple syrup, golden raisins, cinnamon, and nutmeg. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for the time it takes to prep and cook the turnip cakes (20-25 mins). Be sure to stir the chutney occasionally to prevent scorching. You'll know it's finished when the apples and raisins are tender and the liquid has evaporated.
- 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 1/2-inch thick and ~2 inches wide. Repeat with the rest of the batter until you have 8 cakes.
- 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.
- Serve them warm with apple chutney!
- Store leftover turnip cakes and apple chutney in separate airtight containers in the fridge for 3 to 4 days. Reheat on high in the microwave for 30 to 60 seconds or until warmed through.
- If your turnips are too watery and you have trouble getting the batter to form, add one to two more tablespoons of cornmeal to help.
- You can use medium or coarse grind cornmeal.
- Serve on the side of a lean protein and/or soup for dinner or with eggs for breakfast.
Have a great week! – Lizzie