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). 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.
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.
*We generally find that 1 egg per 1 kg (2 pounds) is enough for the hash browns to stick. But do a test drive with one, and if needed, add a little extra egg.Alternatively, if you want a much firmer hash brown, feel free to add a pinch of xanthan gum.