Our Roasted Hakurei Turnip Breakfast Skillet recipe is part of our Eat Local Series, featuring ingredients from Northern Illinois and Southern Wisconsin growers and farmers markets.
This quick and easy skillet is made with mild Hakurei turnips and free-range eggs from Broadview Farm and Gardens (more information following recipe), and can also be made with our Vegan Chickpea Flour Scrambled Eggs. Prep is a snap since there is no peeling, and you’ll have a hearty and healthy Sunday breakfast on the table in no time.
Hakurei turnips are also great as appetizers and in soups though their availability is typically limited to a brief window in the springtime. However, growing these these little guys is practically foolproof and we were able to grow our own all summer long, directly from seeds, in a rectangular raised bed deck planter. The full crop cycle is about six weeks and if we can do it, anyone can.Print
Roasted Hakurei Turnip Breakfast Skillet
Roasted Hakurei Turnip Breakfast Skillet
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- 12 Hakurei turnips (about the size of ping pong balls) with greens
- 4 large eggs or two batches of Vegan Chickpea Flour Scrambled Eggs*
- 3 small red potatoes, 1/4″ diced
- 1 medium red onion, cut into thin wedges
- 1 tsp fresh grated ginger
- 2 tbsp extra-virgin olive oil, divided
- 1/4 tsp garlic powder
- 1/2 tsp chili garlic sauce (more if you like it hot)
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Optional: Thinly sliced green onions or chives for garnish
- Preheat oven to 425 degrees F with rack set at top position. If using eggs, place them in a bowl on the countertop. *If using Vegan Chickpea Flour Scrambled Eggs, prepare wet and dry ingredients in separate bowls (do not combine until ready to make).
- Wash all vegetables thoroughly then trim and quarter the turnips and add to a large bowl. Dice the potatoes into uniform pieces and add to the bowl. Peel and cut the onion into thin wedges and add to the bowl. Drizzle with 1 tablespoon plus teaspoons of olive oil and sprinkle with garlic powder, salt, and pepper, add the ginger and chili garlic sauce, and toss to coat evenly.
- Heat one large cast iron skillet or four small (individual) cast iron skillets over medium heat for about 5 minutes, then remove from heat and brush with the remaining teaspoon of oil. If using mini skillets, place on a large, rimmed baking sheet (if you don’t have heavy baking sheets, stack two together).
- Use a large spoon to transfer the vegetables to the skillet(s), leaving any excess oil in the bowl. Roast for 20 minutes.
- While the vegetables are roasting, stack the turnip greens, roll lengthwise and slice crosswise into 1/4″ ribbons (thick chiffonade cut). Add to the reserved vegetable bowl, sprinkle with pinches of salt and pepper, and gently toss and swirl around to lightly coat with any remaining oil and spices in the bowl. Set aside.
- Remove the vegetable skillet(s) from the oven after 20 minutes. If using one large skillet, create four nests of greens that are open in the center. If using individual skillets, create a nest of greens in each skillet with an open center.
- For eggs: Crack an egg into the center of each nest and return to the oven for 8-10 minutes, when eggs whites are set to desired firmness and yolk is runny. For vegan eggs: leave the nests empty and return to oven for 8-10 minutes, keeping an eye on the greens. While vegetables are finishing, combine the prepared the Vegan Chickpea Flour Scrambled Eggs ingredients and cook half of the batter at a time (since this is a double batch). Unless you have a massive pan and four arms, we do not recommend cooking a double batch all at once. Divide between the nests when ready to serve.
- Plate and serve immediately – and carefully if serving in mini skillets (which, we feel compelled to add, are not for children).
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast, Skillet Meals
- Method: Oven Roasted, Stove Top
- Diet: Gluten Free
Keywords: BREAKFAST SKILLET, BABY TURNIPS, HAKUREI TURNIPS, RED POTATOES, SKILLET MEALS, VEGAN OPTION, TURNIP GREENS, EASY MEALS, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, HEALTHY EATING, GRAIN-FREE, GLUTEN-FREE
Located in Marengo, IL, Broadview Farm and Gardens is a family-owned farm on nine acres. They grow organic produce and raise heritage breeds of hogs, goats, laying hens, and pastured broilers, all of which are raised outdoors with room to graze. They offer fresh seasonal produce and herbs, free-range eggs, pasture raised meats, and gorgeous handmade soap in a variety of scents (also unscented) and styles. Check them out on Facebook. In the Rockford, IL area, you can find Broadview Farm and Gardens at:
- Choices Natural Market in Loves Park
- North End City Market, SE corner of Auburn & North Main in Rockford
- Edgebrook Farmers Market on North Alpine in Rockford
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