Turnip Hash Brown Cakes with Apple Chutney

serving platter with turnip hash brown cakes and a bowl of apple chutney

These delicious turnip hash browns are formed into flavorful cakes, cooked in a skillet, then topped with homemade apple chutney. They make a great side dish for breakfast or dinner!

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings cakes

Calories 120kcal

Author Lizzie Streit, MS, RDN

Ingredients

For the chutney

2 apples cored and diced
3 tablespoon apple cider vinegar
2 tablespoon maple syrup
2 tablespoon golden raisins sub regular raisins or dried cranberries
½ teaspoon cinnamon
¼ teaspoon nutmeg

For the turnip 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

Instructions

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 ½-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!

Notes

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.

Nutrition