Marks Daily Apple
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23 Feb

Turnip & Bison Scramble

Bison & Turnips ScrambleThe sweet flavor of turnips adds mild but fantastic flavor to this hearty bison & egg scramble. Garnish with green onions for a simple but super-flavorful breakfast. Or, use almost the same combination of ingredients to bake a Primal Breakfast Casserole.

Turnips taste a bit like a cross between a radish and a potato. When cooked, the spicy flavor mellows and a gentle sweetness comes out. Smaller turnips tend to be less spicy than larger ones and have milder flavor overall. If possible, buy turnips with the greens still attached and scramble the greens in, too.

If your usual scramble is getting boring, this recipe will perk things up in the morning, or evening for that matter. This scramble is great for dinner, too. And don’t be shy about adding hot sauce; it gives this dish the perfect kick.

Serves: 4

Time in the Kitchen: 25 minutes


  • 2 tablespoons olive oil, coconut oil or butter (30 ml)
  • 1 pound small turnips, grated (450 g)
  • 1 pound ground bison (or beef) (450 g)
  • 4 eggs, whisked
  • 4 green onions, chopped
  • Salt and pepper


Heat the oil/butter in a 12-inch (30 cm) skillet over medium-high heat.

When the skillet is hot, spread the turnips out in an even layer. Cook the turnips for 5 minutes, stirring only once or twice, until lightly browned and soft.


Add the ground meat. Salt and pepper the meat and break it up as it cooks. Ground bison will cook in about 5 minutes, beef and other types of ground meat might take slightly longer.


Pour in the eggs. Stir until cooked.

Add the green onions and serve.

Turnip & Bison Scramble

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You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Looks great! Can’t get much more primal that that.

    Harry Mossman wrote on February 23rd, 2013
  2. I’m gonna try this. I bet it would be great with sweet potatos also.

    Nocona wrote on February 23rd, 2013
  3. Mmmm… (said with great insincerity). Thanks Mark, but since I’m not a lover of turnips and since beef is cheaper than bison, I think I’ll just be a pill and pass on this one.

    Shary wrote on February 23rd, 2013
  4. This dish looks terrific!! The bison looks lean and you can never really go wrong starting your day with a scramble.
    Great post !!

    Shawn Swartz wrote on February 23rd, 2013
  5. Mark I love these types of recipes most of all. Easy, flexible, and so good. You can literally try any hard veggie with this (rutabagas are awesome too) Similar to your breakfast hash recipe which I love as well

    David wrote on February 23rd, 2013
  6. Looks good. How, and what tool do you use to get the turnips to look like that; hashed?

    Tee wrote on February 23rd, 2013
    • Use a cheese grater. Grated raw turnip is also killer on a green salad. Similar to daikon, but not nearly as strong.

      Hungry Canadian wrote on February 23rd, 2013
  7. I bet this would taste even better with rutabagas. They are in the turnip family but are much milder in flavor, closer to a potato than a radish.

    Ruth wrote on February 23rd, 2013
  8. Turnip makes great “fries”, too. Like you would with sweet potato fries, just cut them into batons/fingers/fry-sized whatevers, toss them in a bowl with a little oil & some sea salt & paprika (and powdered dulse, if you can get it – amazing!), spread them on a cookie sheet & bake @ 425F for about 35-45 mins. Delicious!

    Hungry Canadian wrote on February 23rd, 2013
  9. How different is buffalo to bison? I’m in UK my local organic farm has buffalo (& award winning mozerella). I can get the turnips, onions & eggs there too.

    Carol wrote on February 23rd, 2013
    • They’re different animals; but, having had both, in my (admittedly unscientific) opinion, they taste pretty well exactly the same. In my experience, bison tends to be a little more well-marbled with fat, whereas buffalo is extremely lean. Both are delicious – nothing beats a roasted bison hump swimming in its own gravy!

      Hungry Canadian wrote on February 23rd, 2013
    • In the U.S., the name “buffalo” is applied to bisons. That isn’t technically correct but it is common usage. Any bison/buffalo meat you get here will be bison unless you go to a butcher specializing in exotic meat.

      Harry Mossman wrote on February 23rd, 2013
    • I think the buffalo you are referring to are water buffalo. I’m in the UK too and am pretty sure I know the farm you mean (very handy for a stop en route to my daughter’s on the south coast!) The meat is grass fed, organic and bio-dynamic, which all make for interesting reading.They were featured on Countryfile a while back and were referred to as water buffalo by the BBC. I don’t think I’ve heard of anyone selling buffalo in the UK but I bet someone will now prove me wrong!

      Damsonlily wrote on February 24th, 2013
      • There’s a (water) buffalo farm near us in Scotland. We sometimes get some of their meat at the farmers’ market – it’s delicious! They’re trying to set up to produce mozzarella as well and I’m eagerly awaiting the time when it becomes available.

        Orielwen wrote on February 24th, 2013
  10. Recipe looks delicious!

    I find bison good, but rather opt in for a leaner protein source like lean beef or turkey.

    Either way, that meal looks very healthy with high levels of protein.

    Excellent choice for anyone looking to build lean mass!

    Sereyvorn wrote on February 23rd, 2013
    • I think bison is leaner than any ground beef.

      kittypalmbeach wrote on March 2nd, 2013
  11. Sorry to go all science geeky on you, but technically buffalo ARE bison (as well as delicious). American bison (scientific name Bison bison), are commonly called the American buffalo but they are the same animal.

    Unless you’re talking about the Asian water buffalo, which is an entirely different animal (Bubalus bubalis). I’ve never seen water buffalo for sale anywhere — has anyone tasted it?

    There is a farm in my area that sells yak but that’s yet another animal (Bos grunniens) and actually closer to our beef cow than bison are!

    Science lesson for the day, done. No quiz.

    Karen wrote on February 23rd, 2013
    • There is a water buffalo farm here in Florida. I’ve eaten it before. It is very strongly flavored than beef.

      Ruth wrote on February 24th, 2013
      • It is stronger in flavor than grass-fed beef. Sorry for the grammar flop!

        Ruth wrote on February 24th, 2013
  12. Looks amazing. I don’t ever think I’ve had a turnip before. I only think I know what they are from Winnie the Pooh.
    BISON, however, is an old friend. I love it in beanless chili or as burgers on lettuce wraps. Yum!

    Rachel M wrote on February 23rd, 2013
  13. Awesome, this will make my wife equipped bringing me daily health food. Recipe look easy to follow, so she won’t get problem for this. Exciting now!

    Dwayne wrote on February 24th, 2013
  14. Might try this with kangaroo, as bison/buffalo Isn’t commonly available where I live (Eastern Australia).

    Sally wrote on February 25th, 2013
  15. I second the comment about Japanese turnips! (as opposed to regular turnips which I don’t particularly like) Japanese turnips are smaller, usually entirely white/pale cream color. They have a very mild, subtle and delicious flavor — and the greens are extremely tasty too! Found them a couple of times this past summer/fall at the farmer’s market and was very happy. Braise the cut-up turnips in a mixture of water or broth with a little bit of butter, then add greens for the last 5 minutes. I made them with a miso-ginger broth once, and that was really good.

    am_stjohn wrote on February 25th, 2013
  16. haha. this is quintessential dude cooking. just grab some shit thats in my kitchen and throw it all in a pan

    travis wrote on February 26th, 2013
  17. Cookin’ this up for breakfast tomorrow morn!

    Harley wrote on March 1st, 2013
  18. Bison & Eggs – Nuff Said….

    I used to eat an entire pound of bison and 1/2 cup of eggs in a sitting, Ah ha ha ha!

    GiGi wrote on March 1st, 2013
  19. This looks so good! I was looking through some of your other recipes and was wondering if you have or you could put all of these into an ebook for us. I would love to be able to print that out so that I could have all of your recipes at hand when I need them. Thanks for considering!

    Sarah wrote on March 2nd, 2013
  20. Who knew turnips would be such an awesome textural stand-in for hash browns? They’re really good! Thanks, this just took a several thousand Kcals out of my next few months. :)

    Wildgarden wrote on March 4th, 2013
  21. Such a bummer! There are so many amazing recipes that use eggs to great effect and I cannot eat them. So frustrating!

    Brendan wrote on March 6th, 2013
  22. I’m not a fan of turnips…until now. This dish was so amazing, I got emotional when the meal came to an end. :)

    Mark wrote on March 6th, 2013
  23. Hi there Dear, are you actually visiting this website on a regular basis, if so then you will absolutely get nice know-how.|

    Top Jumpers wrote on March 7th, 2013
  24. I have made this many times and love it. Last week, I started making it with chorizo instead of bison and it is amazing!!!!

    Sean wrote on March 24th, 2013
  25. I’ll have 2 servings of this, thanks

    Talia wrote on February 5th, 2015
  26. This is an excellent scramble. This will definitely return to the rotation one day.

    Frank T wrote on July 14th, 2015

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