Hey, What’s Cookin’?
(This week I am taking the opportunity to feature a favorite recipe from the earlier days of m.e.l.t. While this recipe is not new, I hope you enjoy rediscovering it and take the opportunity to make it again! JC)
Breakfast can be a time when you really, really miss lots of carbohydrates in your diet. Most of us were raised on carb-centric breakfasts that included cold cereal, toast, bagels, muffins, pancakes, waffles, home fries, and hash browns. Whew-that’s a lotta carbs! How is it possible to successfully transition away from such a carb-fest?
Some folks can and do simply quit the carbs cold turkey and never look 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: there’s nothing wrong with eggs, and a couple slices of bacon (if they are uncured and nitrate-free) certainly have a place on your plate! And the better news is: if you are willing to be open-minded, 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 and let me know what you think!
Cauliflower Hash Browns
- 1 pound 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–NO substitution)
- 2-3 tbs safflower or grapeseed oil (these oils withstand high-heat cooking better than canola or olive oils)
- Hot sauce of your choice (optional)
- In a large mixing bowl, combine radishes, onion, cauliflower, garlic, salt, pepper, and paprika. Mix well.
- Heat 1 tbs 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. Press down to compact the hash patty. Let fry for 7-10 minutes, undisturbed. Flip when golden brown; continue frying until other side is browned as well. Add oil as needed
- If you are cooking in batches, remove each finished hash patty 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