Paleo Turnip Hash Casserole

This is a wonderful breakfast dish, as well as dinner dish.


6 strips bacon, chopped

bacon fat

1 pound turnips, shredded

1 teaspoon sea salt

1/4 teaspoon coarse ground black pepper, plus more for the top

1 can coconut milk

2 leeks, sliced

pinch of nutmeg

4 scallions, sliced

6 – 9 baby bella mushrooms, minced

  1.  Preheat the oven to 350 degrees.
  2. Cook bacon. Reserve the fat.
  3. Shred the turnips and transfer to a large mixing bowl.
  4. Add bacon fat, sea salt, black pepper, coconut milk, leeks and nutmeg to turnips and mix to combine.
  5. Transfer turnip mixture to a 2 quart oblong baking pan.
  6. Scatter minced baby bellas followed by layer of scallions across top of turnip mixture.
  7. Scatter chopped bacon across the top for the final layer.
  8. Sprinkle with black pepper and bake for 45 – 60 minutes or until topping gets crispy.



  1. Use a slotted spoon to serve as their will be quite a lot of liquid in the baking dish.
  2. Serve leftovers by reheating in skillet with melted butter.

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