Many root vegetables are a great substitute for potatoes. They are perfect for making hash, a breakfast dish of leftover potatoes, meats and other vegetables prepared in a skillet. Turnips, casrrots, rutsbagas, or parsnips provide a lighter hash which is easy to prepare on a lazy Sunday morning.
I like to whip up this balanced carb and protein breakfast when my CSA provides an abundance of these root vegetables. I usually leave out the meat and top the crispy hash with an egg or two, served with a side of Chulula hot sauce, Picka Pepper sauce, or Shirachi sauce.