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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35 thoughts on “Turnip & Bison Scramble”

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  1. I’m gonna try this. I bet it would be great with sweet potatos also.

  2. 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.

  3. This dish looks terrific!! The bison looks lean and you can never really go wrong starting your day with a scramble.
    Great post !!

  4. 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

  5. Looks good. How, and what tool do you use to get the turnips to look like that; hashed?

    1. Use a cheese grater. Grated raw turnip is also killer on a green salad. Similar to daikon, but not nearly as strong.

  6. 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.

  7. 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!

  8. 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.

    1. 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!

    2. 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.

    3. 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!

      1. 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.

  9. 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!

  10. 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.

    1. There is a water buffalo farm here in Florida. I’ve eaten it before. It is very strongly flavored than beef.

      1. It is stronger in flavor than grass-fed beef. Sorry for the grammar flop!

  11. 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!

  12. 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!

  13. Might try this with kangaroo, as bison/buffalo Isn’t commonly available where I live (Eastern Australia).

  14. 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.

  15. haha. this is quintessential dude cooking. just grab some shit thats in my kitchen and throw it all in a pan

  16. 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!

  17. 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!

  18. 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. 🙂

  19. Such a bummer! There are so many amazing recipes that use eggs to great effect and I cannot eat them. So frustrating!

  20. I’m not a fan of turnips…until now. This dish was so amazing, I got emotional when the meal came to an end. 🙂

  21. Hi there Dear, are you actually visiting this website on a regular basis, if so then you will absolutely get nice know-how.|

  22. I have made this many times and love it. Last week, I started making it with chorizo instead of bison and it is amazing!!!!

  23. This is an excellent scramble. This will definitely return to the rotation one day.