Looking to change up your low-carb breakfast to an old favorite? Try these radish keto hash browns if you miss your morning potatoes!
I needed to change up my standard egg breakfast. Usually, I serve them with a little sausage or bacon.
Sometimes when I bake up a loaf of low-carb bread, I’ll serve my eggs with some buttered toast. But I was missing hash browns so I created some keto-friendly ones from shredded radishes.
Why you'll love it
These radish hash browns are really fast to fry up and they taste like the real deal. Each serving has just 3 grams of net carbs which makes them perfect for a low carb diet.
I didn’t add a lot of cheese to them. But if you love the taste of parmesan, go ahead and add some additional grated cheese on top.
They make great leftovers too that you can take to work during the week. You don’t even need to bother heating them because they taste great cold.
Another great thing about this keto breakfast recipe is that you only need six ingredients! So if you already have radishes, you likely have what you need.
Any type of radishes can be used. I used standard red ones, but daikon is one that has a slightly milder flavor that’s a bit sweeter.
To bind the shredded radishes together, you’ll need some eggs. Otherwise, the shreds won’t hold together.
Tossing in a little parmesan cheese adds a nutty-sweet flavor that’s slightly salty. If you don’t have any, it should be fine to leave it out. You could try adding a smaller amount of coconut flour along with a little liquid like almond milk.
The hash browns are seasoned with garlic powder, onion powder, and salt. That’s really all you need for them to taste great. But feel free to add ground black pepper and other seasoning you like.
Note: The full list of ingredients along with the amounts used are in the recipe card at the end of this post. You can find it easily by scrolling and stopping where the green background is.
- Brown patties well. If you want to have the best flavor and texture, you need to brown up each side well to get the edges crispy.
- Make small patties. You can form your radish mixture into patties first. Then you won’t have to separate them after they cook.
- Try the air fryer. The air fryer is a great way to crisp up the patties easily. Just be sure to lightly oil the basket first so they don’t stick.
It’s so easy to make these keto hash browns! Just follow these easy step-by-step directions.
Red radishes can be difficult to grate manually. I recommend using the grating blade on a food processor because it takes only seconds!
Once you have the radishes grated, just mix in the rest of the ingredients for the radish hash browns. You can combine them right in the food processor or add everything to a medium bowl.
In a lightly oiled large skillet, you can either drop the mixture into the pan in small patties or spread it out. I thought it was easier to just dump the whole mixture into the skillet and spread it out. It filled the whole pan.
If not made in patties, it’s difficult to flip the whole thing at once. Instead, you can flip the hash browns in sections. For the best results, allow each side to turn golden brown so the edges are crispy.
️ Serving suggestions
These low-carb hash browns make a wonderful savory breakfast. But they can be served as a side dish for all your keto meals.
Although they go great with eggs, you can eat them plain. There’s already eggs in them and they are very filling served as a single dish. The eggs hold things together, but they don’t overpower the dish.
For lunch, have one as a side to air fryer hamburgers. They are a great alternative to keto fries.
Other low-carb potato substitutes would work as well. Riced cauliflower, jicama, turnips, and rutabaga are other great alternatives for keto hashbrowns.
Before getting to the printable recipe, I wanted to share some answers to questions people often ask regarding the recipe.
Any radish can be used to make radish hash browns. You'll just get a slightly different flavor based on which type you use. Daikon is less peppery and a bit more sweet than red ones.
Traditional hash browns are made with potatoes which are not keto-friendly. That's why you'll want to use a potato substitute like radishes instead.
There are a lot of other ways you can enjoy radishes on a keto diet. Here's just a few of my favorites.
- Roasted radishes are the best alternative to roasted potatoes that I've tried.
- Keto chips are just like potato chips but with a lot less carbs.
- Roasted celery root and radishes add in celery root to make faux roasted potatoes a little more interesting.
- Smashed radishes can be served with all your low-carb holiday meals.
- Loaded Fauxtatoes are loaded with extras like bacon and cheese.
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Radish Low Carb Hash Browns
- 1 pound radishes shredded
- 4 eggs
- ⅓ cup parmesan cheese shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Combine all ingredients.
- Spread out into preheated skillet coated with oil.
- Cook until browned on both sides.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 159 [calories] => 83 [carbohydrates] => 4.7 [protein] => 6.4 [fat] => 4.5 [saturated_fat] => 1.4 [cholesterol] => 164 [sodium] => 397 [fiber] => 1.7 [sugar] => 2.6 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published January 15, 2016. Post updated on February 20, 2022, with additional images and recipe tips.
I haven't cooked with Daikon yet, but interesting tip:
For veggies with a thinner skin or to just take off the outer layer (think carrots) you can buy one of those white scrubbing pads and scrub the outside. It's made for taking cooked-on food from non-stick pots and pans, so it's abrasive, but they don't have any soap in them (like an SOS pad, yuck!) Takes the skins RIGHT off, but leaves a lot more of the inside than a paring knife. I *never* peel my carrots anymore, or even potatoes before I went low-carb for my bariatric surgery.
Several companies make this type of pad from coconut coir too, and those are my favorite - and because of the different, slightly brown color it keeps my husband from accidentally grabbing my veggie scrubber and cleaning the dishes with it! 😛
Thanks for that tip! I'm going to give it a try. I've seen the coconut pads in TJ Maxx so I'll see if they still carry them.
Can you freeze it? After cooking?
It may get a little mushy after freezing, but other than that, it should be fine.
What about using egg whites instead of whole eggs?
It's worth a try. Egg whites are a good binder but I haven't tried it myself.
I just made this for supper and it was SOOOO awesome!! I used a peeled 1lb Daikon Radish and hand grated it. Sauteed it in oil with S & P, butter, garlic, and onion until quite soft to remove most of the radish's juiciness, and then mixed in the cheese and three, not four large eggs. Cooked until browned on both sides, then melted some more cheese on top. The texture was great, I could just barely taste a hint of radish flavor.
My ONLY cheat since starting Keto has been my much loved "Hashed Browns, Cheese and Eggs" made with potatoes (twice), now I can have them any time I want!!! Thank you so much for this recipe, I'm so glad I bought FOUR radishes!!!
Daikon is such a great sub for potatoes!
I have also used this recipe with the faux rice cauliflower that can be purchased in the frozen foods section now--I love not having to clean up the mess of the processor. Note: I do heat the faux rice in a skillet until I have cooked off the water in the frozen faux rice.
Great tip! I'm never used the frozen kind but sounds like a great time saver.
I just slice them or shred and fry in bacon grease. I love them that way!
COuld you sub in celery root for the radishes?
It should work out. I've used it before, but not in this recipe.
Wow, this was amazing. Thanks much for the recipe. I was very skeptical of this having any similarities to hashbrowns and was anticipating not liking it. I was so wrong, and now I love this recipe. I made one change that made it taste more like potatoes. I fry the radishes alone without any of the egg, cheese, or spices for about 5-10 minutes, take them off the pan and mix in the grated parmesan and let them cool for a few minutes. Then add the egg and spices, mix, and finish the cooking. I've found that the radishes need a few more minutes to cook without the egg to soften and it removes all of the vegetable and strong horseradish flavor. Perfect.
Thanks for the tips to make the recipe better! 🙂
i prefer real garlic and onion rather than powder - would this be a problem? Also can do similar recipe with courgette.
Not a problem!
I saw that you were looking into Jiicama for has.....never ever buy jicama if has a wax coating. It holds the moisture in and the jiciama starts to sour. If you see any blueish green on the outside it's going bad also.
I love jiciama...you fan julienne and fry it like fries but it doesn't get crispy.
Thanks for that tip! The only ones I've seen without the wax is at Whole Foods so I'll keep buying them there.
I'm totally intrigued by this idea! I have had roasted radishes, and I know how good they are, so I see how it could work!
I was surprised by the taste. It's amazing how radishes can taste like potatoes when cooked.
Over blended the radishes, eggs were xl instead of lrg, turned into a weird colored omelette. Not unappetizing but the flavor profile isn't that great. I would want to hand shred and use much less egg next time. The veg flavor is certainly at the forefront, not sure if I like it or would want to cover it or accent it with something else.
Did you not use the shredder on the food processor? The radishes need to be grated, not processed. I did use large eggs, so sounds like you had too much with the XL. Additional seasoning could be added if you'd like.
Dear Lord, where in this recipe does it say to "blend" the radishes?
All ingredients are mixed together before cooking, including the grated radishes.
You mix the grated radishes with the other ingredients - in a bowl - with a spoon. Not in the food processor.
That's correct! I mix all the ingredients in a mixing bowl after the radishes are grated. You could try mixing it in your food processor bowl if there's room.
This did not turn out like hash browns at all for me either - not in texture or taste. It's an omelet really. Still good though.
It's a mock hash brown. I find the egg helps bind the shreds together, but you could eliminate them if too eggy.
Hahahah Lisa, you are just like me! I looooove sweets recipes! But you are totally right to expand your great repertoire of LC Food! Keep on going! *highfive* best Christine from the LowCarbPlanner - see you on twitter 🙂
Thanks for stopping in Christine!
I LOVE radishes!! This will be wonderful. I use grated radishes in my tuna salad with mashed avocado for the mayo. I can even eat that for breakfast with green onions added. You might look for the all white Korean or Japanese Daikon radishes. The Korean ones are giant like something out of an old sci-fi movie. They are in oriental stores and peel and grate very nicely. They are more like 50% fiber and have just a mild horseradish flavor that I also like.
I do love the Daikon radish. One of the grocery stores used to carry it, but I haven't seen it in a while. Thanks for the reminder. I'll see if one of the Asian markets carries it.