Radish Hash Browns
Shredded radishes stand in for potatoes here, mixed with eggs, Parmesan, and a simple garlic-onion seasoning, then pan-fried until golden and crispy on both sides. A fun, lower-carb twist on classic hash browns with real crispy-edged texture.
Equipment
- Box grater or food processor
- Mixing Bowl
- Skillet
Ingredients
- 1 pound radishes shredded
- 4 eggs
- 1/3 cup Parmesan cheese shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Combine: Combine the shredded radishes, eggs, Parmesan, garlic powder, onion powder, and salt in a bowl.
- Cook: Spread the mixture into a preheated skillet coated with oil, or form into patties first and place in the skillet.
- Brown: Cook until browned on both sides.
Notes
Brown each side well for the best flavor and texture, don't rush it. Form patties before cooking for easier handling. Try the air fryer to crisp them up easily, lightly oil the basket first so they don't stick. If the mixture seems watery, squeeze out excess moisture from the shredded radishes first. Season generously, since radishes are milder than potatoes once cooked. Keeps 3 to 4 days refrigerated; reheat in a skillet or air fryer for the best texture. Note: the source did not specify total servings; estimated at 4 based on the 159g serving size given.