These low carb and keto hash browns with grated radishes are the absolute best. As in they may even be mistaken for the real thing (i.e. a carb-fest).
Keto Hash Browns with Grated Radishes 🍳
i.e. ‘Potatoes’ 🥔
If you’ve already met our slow-roasted keto radishes, then you know this is a dish you ought to try. And if you thought radishes made killer ‘potatoes’ there, you won’t believe the magic that goes on here. As in they’re the most potato-like version we’ve yet to encounter.
And perhaps one of the most lovable things about radishes is their carb count. We’re talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
Can Radishes Impersonate Potatoes?
Raw radishes are anything but potato-y: spicy, bitter, and totally juicy. But when cooked, something magical happens, and the result is actually rather extraordinary. Fact is, this keto hash browns are pretty phenomenal.
Still, keep in mind that radishes are still radishes and a slight trace will linger. But after being well cooked, they pretty much become potatoes. Think a silky smooth texture and a delicious taste.
So we cannot recommend enough that you give these keto hash browns a shot. Best case scenario you will be one of the lucky peeps to whom radishes totally taste like potatoes. And worst case? You’ll never whip them up again.
But we love them. Repeat, absolutely looove them!
The Trick 🔍
Be patient and cook them long enough that they’re fully golden and silky smooth in texture. Radishes have a lot more water weight than potatoes, so they need a little longer.
We also love to cook them in olive oil, as they soak up the flavor quite beautifully. They don’t, however, stick to each other like potatoes. So you’ll have to add an egg to get them to stick together (though they’ll still be a tad fragile). If you wan’t them to hold together even better, try a pinch of xanthan gum.
Oh, and we love to cook the ‘hash brown batter’ in our waffle maker. But you can always make patties in your skillet or pan.
1. Shred and strain the radishes
2. Sauté until fully golden
3. Mix with the egg
4. Cook in your waffle maker or pan
Keto Hash Browns with Grated Radishes
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Ingredients
For the keto hash browns:
- 1 kg radishes shredded
- 4 tablespoons extra virgin olive oil
- kosher salt to taste
- black pepper freshly ground
- 1 egg lightly beaten*
For our keto sauce (optional, but highly suggested!):
- 60 g mayonnaise or sour cream
- 1 teaspoon mustard
- 1 teaspoon pickle juice to taste
- 1/2 teaspoon white wine vinegar to taste
- 3/4 teaspoon paprika sweet or smoked
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon chipotle powder optional
- kosher salt to taste
- black pepper freshly ground
Instructions
For the keto hash browns:
- Shred radishes and squeeze out the extra moisture using cheesecloth, a kitchen towel or simply your hands.
- Heat up olive oil in a skillet or pan over medium heat. Add radishes and sauté, stirring often, until fully golden and silky smooth. Depending on the amount you're cooking, this can take anywhere from 15-40 minutes.
- Transfer cooked radishes into a bowl and allow to cool slightly (as to not scramble the eggs). Add in egg and mix thoroughly.
- Heat up waffle maker, if using. Grease well and add hash brown batter, cooking until fully browned (8-12) minutes.
- Alternatively, heat up a touch of olive oil to the skillet or pan over medium/low heat. Spoon in hash brown batter and form into patties. Cook until golden and carefully flip over, 3-5 minutes on each side.
- Serve right away with our 'keto sauce' (optional).
For our keto sauce (optional, but highly suggested!):
- Mix all ingredients together and season to taste with salt and freshly ground black pepper to taste.
Notes
Nutrition
Hi, looks great.
Can white radish (Daikon) replace radishes?
Thanks, have a great day
For sure! And it’ll be easier to grate 😉
Are these crispy? I love crispy hashbrowns.
Hi i have a question. Do you think these could be made into patties and froze ahead?
Hi
I’m a big fan of yours and have made lots of your baked goods. Looking forward to making the radish hash browns/waffles! I have a suggestion for your jicama fries and roasted radishes. If you salt them after they are cut and let them rest in a colander a lot of water is expelled. Then a quick rinse and pat dry it is ready for the seasoning and roasting. Makes for crispier fries and roastier radish tators. Thanks for all the inspiration you have given me.
Totally brilliant tip Lisa! I do that with my zucchini but hadn’t thought of doing it with radishes (duh!!)
Do these have a strong horse radish taste? Or do they really taste like potato hash browns?
they taste amazing. i was expecting them to taste like radishes but they were awesome and the sauce was to die for.
I made these today, and they were so good! I couldn’t get them to brown completely but they still turned out well. I was wondering about using dikon radish? I think it has a more mild taste. What do you think ?
In all honesty I haven’t experimented much with daikon as it’s not common here in Mexico (but I know several readers use it!) xo!
I made hash browns in my waffle maker using shredded daikon, which are much cheaper than the ruby red radishes here in Australia, and they turned out beautifully – I’m absolutely rapt! Thanks a million for the marvellous recipes and mouth watering photography, you have such a beautiful site!
Absolutely delicious! Love your radish recipes. I love potatoes and these hash browns were great!
LOVE radishes so much ;)! Have you checked out the tortilla espanola recipe? That’s probably were they most resemble potatoes. And you can use the methodology of boiling them in olive oil to get that silky potato-like texture. xo!
Does this recipe work with white asian radish? Would love to try this and your other radish recipes.
Hi Colleen! In all honesty I’m not sure, I cannot get white radishes readily here in Mexico xo!
Have you tried freezing these? New to low carb but I would frequently make potato has brown patties and freeze for quick sides later.
Hi Stephanie! Tbh I haven’t even thought about freezing them so cannot tell you precisely how they will behave. I don’t see why it wouldn’t work, having said that. Maybe worth a shot with just one? And if you go for it try and report back! xo!
There weren’t any left to try for freezing, even our non keto friends at these up! We made them for the Super Bowl with corned beef and homemade Russian dressing. Eat them as little stacks, they were incredible! We are planning on trying to make some this weekend and hopefully have enough to freeze this time!
That’s awesome Stephanie so happy you enjoyed! If you end up freezing them try and report back, I would love to know if it works! xo
Wow! These sound fantastic. I tried to convert it from grams to cups, but couldn’t find the usual button. Am I missing it somewhere?
Hi Patty! THANK YOU for the heads up, it looks like something went haywire with the plug in- I’ll look into it! xo
Fixed! 😉
Yes! Thank you. If these are anything like your “Loaded Rashes”, I’ll be drooling into next week!
In my opinion they might even be better 😉
I’ve tried ALL your radish as potatoes recipes and they’ve all been fabulous! Will be making these tomorrow 🙂