2 tablespoons olive oil
2 medium turnips (about 1 pound), finely diced
2 medium potatoes (about 1 pound), finely diced
1 sweet onion, finely diced
1 teaspoon paprika
1 teaspoon salt
1/4 cup coarsely torn basil leaves
In a large cast-iron skillet, heat olive oil over high heat. Add turnips and potatoes and cook about 30 minutes, stirring occasionally, until tender and dark browned on all sides. Add onion, paprika, and salt, and turn the heat to medium-low. Sauté for about 5 minutes, until translucent and sweet. Stir in half the basil. To serve, spoon hash onto plates and top with remaining basil.