Hey, What’s Cookin’?
Breakfast can be a time when you really, really miss those carbs. Most of us were raised on carb-centric breakfasts that included cold cereal, toast, bagels, English muffins, pancakes, waffles, home fries, and hash browns. Whew-that’s a lotta carbs! How is it possible to transition away from such a carb-fest?
Some folks can and have just quit the carbs cold turkey and never looked back. But most of us still long for the familiar and homey tastes of breakfast–like a plate of hash browns with an egg or two and a side of bacon.
The good news is: there’s nothing wrong with some eggs, and a couple slices of bacon certainly have a place on your plate if they are uncured and nitrate-free! And the better news is: if you are willing to substitute, you can have something just as tasty as hash browns that’s much better for your health & wellness goals.
As you might have expected, that versatile vegetable, the cauliflower, comes to our rescue once more, in the form of Cauliflower Hash Browns! We already love it as a substitute for rice and for mashed potatoes–and now you you can have it as a substitute for hash browns!
The unexpected element in these hash browns is radishes! Whaa…?! Why radishes? Because they add an extra hit of flavor and texture that will make your taste buds really pay attention! When you are making major substitutions—like cauliflower for potatoes—it’s important to create some excitement with new, different flavors. So give these Cauliflower Hash Browns a try next weekend, and let me know what you think!
Cauliflower Hash Browns
- 1 pound common red globe radishes, shredded in food processor or by hand
- 1 cup Spanish or white onion, minced
- 3 cups riced cauliflower
- 3 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (readily available in most grocery stores–there is NO substitution!)
- 2-3 tbs olive or safflower oil
- Hot sauce of your choice (optional)
- In a large mixing bowl, add radishes, onion, cauliflower, garlic, salt, pepper, and paprika. Mix well.
- Heat olive oil in a large nonstick skillet over medium-high heat. When the oil is hot (shimmering but not smoking), spread the hash in an even, thin layer across the whole skillet.
Note: If you do not have a large enough skillet, you may need to do this in 2 or more batches so you can get the hash crispy.
- Fry until hash is cooked through and crispy, stirring as needed – about 20-30 minutes. If you are cooking in batches, remove the finished batch(es) to an oven-proof serving platter and place in a 250-degree oven.
- Serve hot. Have extra salt and pepper on the table, as well as hot sauce, if desired.
- Cauliflower hash browns are terrific topped with poached or over-easy eggs!
Notes: Other radishes may be used instead of the red globe radishes. Daikon radishes (AKA “Japanese radishes”), which are 6-7-inch long carrot-shaped white radishes, are generally milder than red globe. Watermelon radishes (AKA “Red Meat” radishes) have a sharper, more peppery flavor.
Photograph via Pinterest