Peel all the turnips using a vegetable peeler.
Then grate the turnips on a box grater on a medium to large coarseness.
Place a lint-free towel into a bowl and add the grated turnips into the towel. Gather the towel up around the shreds and squeeze as much water out of them as you can.
Unravel the towel and place the shreds into the bowl. Add the kosher salt and egg to it and mix well with a fork.
Preheat a large nonstick skillet over medium-high heat until hot. Add the avocado oil and swirl the pan to coat. Use a 1 oz cookie scoop to portion the batter into the pan, making sure the batter does not touch one another. Press the batter down with a spatula to make each mound flat. Turn the heat down to medium-low and cook on the first side for several minutes or until the bottom is browned and crispy.
Flip and repeat on the other side.
Remove the hash browns from the pan to a paper towel-lined plate. Repeat with the remaining batter. There should be enough oil from the first batch to saute the second batch; if not add a little more.