Looking to change up your breakfast to an old favorite? Try these keto friendly radish low carb hash browns if you miss your morning potatoes!
Looking back at 2015, I made way too many low carb sweets. There really isn’t any need for sweets in a healthy diet and I’d like to cut back on them. My plan for 2016 is to come up with more yummy savory dishes so I can ditch some of the sweet treats.
I’m not ready to get rid of sweets completely, but my sweet tooth has diminished significantly. Sugary stuff doesn’t really appeal to me much any more, but it is nice to indulge in a sweet treat every once in a while.
Even when I do make sweet desserts and snacks, I’ve been decreasing the sweetener. One thing that I doubt I could ever give up is low carb chocolate.
But, I’ve always preferred the bittersweet variety with high cocoa content which isn’t very sweet. Chocolate has some health benefits, too, so I’m keeping it.
These radish low carb hash browns make a wonderful savory breakfast. I’d also eat them for lunch and dinner.
The inspiration for the recipe came from a Low Carb Friends post. The recipe uses a pound of radishes as I usually find them sold in 1 pound bags. I used red radishes, but the white ones are great too.
The red radishes I used were small so it would have been difficult to grate manually. The food processor grated them in only seconds!
Once the radishes were grated, the ingredients for the radish low carb hash browns are combined in a medium bowl. So, if you have a food processor, it only takes a minute or two to prepare the mix.
You could drop the mixture into the prepared pan in smaller patties, but I thought it was easier to just dump the whole mix into the skillet and spread it out. It filled the whole pan.
It’s difficult to flip the whole thing at once, so I flipped the hash browns in sections. They tastes best when browned well on each side.
You could serve these low carb hash browns with eggs if you’d like. I ate them plain. There’s already eggs in it and by itself, it was very filling. The eggs hold things together, but they don’t overpower the dish.
I’m sure other low carb potato substitutes would probably work as well. I may try grated cauliflower next time. Jicama should also work, but I haven’t found it yet in any of my local stores. I’m told that one of the stores carries it, but they don’t always put it out.
These radish hash browns were a nice change from the standard low carb egg breakfast. And, they are really fast to fry up.
I purposely cut back on the cheese and I tend to go overboard. But, some additional grated cheese on top would certainly be a nice addition.
I made these on a Sunday and had a few leftovers to take into work during the week. When I ate them, I didn’t even bother heating them up in the microwave at work
I enjoyed them right out of my cooler bag. And, they kept me full until lunch. What’s your favorite low carb breakfast food?
Low Carb Hash Browns Recipe Using Radishes
Radish Low Carb Hash Browns
Ingredients
- 1 pound radishes shredded
- 4 eggs
- 1/3 cup parmesan cheese shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Combine all ingredients.
- Spread out into preheated skillet coated with oil.
- Cook until browned on both sides.
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Notes
Nutrition
Note 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.
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Steve says
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.
Lisa says
Great tip! I’m never used the frozen kind but sounds like a great time saver.
Cheryl says
I just slice them or shred and fry in bacon grease. I love them that way!
S K says
COuld you sub in celery root for the radishes?
Lisa says
It should work out. I’ve used it before, but not in this recipe.
Jrburr says
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.
Lisa says
Thanks for the tips to make the recipe better! 🙂
DianaPrnce says
i prefer real garlic and onion rather than powder – would this be a problem? Also can do similar recipe with courgette.
Lisa says
Not a problem!
Jetta says
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.
Lisa says
Thanks for that tip! The only ones I’ve seen without the wax is at Whole Foods so I’ll keep buying them there.
KalynsKitchen says
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!
Lisa says
I was surprised by the taste. It’s amazing how radishes can taste like potatoes when cooked.
Penn says
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.
Lisa says
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.
Roze says
Dear Lord, where in this recipe does it say to “blend” the radishes?
Lisa says
All ingredients are mixed together before cooking, including the grated radishes.
Jeanne says
You mix the grated radishes with the other ingredients – in a bowl – with a spoon. Not in the food processor.
Lisa says
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.
Ben says
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.
Lisa says
It’s a mock hash brown. I find the egg helps bind the shreds together, but you could eliminate them if too eggy.
Christine Meinert says
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 🙂
Lisa says
Thanks for stopping in Christine!
Judith says
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.
Lisa says
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.