Keto Hash Browns with Grated Radishes

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.

Course Breakfast

Cuisine Gluten Free, Keto, Paleo, Whole30

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings

Calories 59kcal

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

Metric - US Cups

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

*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.

Nutrition