Easy Daikon Hashed Browns

Hashed browns are a wondrous addition to breakfast. Unfortunately, potatoes for many of us aren’t an option. I know when I have them, I get what my good friend Amy calls “Potato Puff” (a clever, alliterative way of saying that they make me bloat like a bloaty bloat).

Fortunately, daikon (Japanese) radishes are an option increasingly making their way into grocery produce aisles.

As you can see, it is still a starchy-type root vegetable, but at only 3.9 carbohydrates per cup, it is a worthy option.

The biggest obstacle with daikon is its water content. In order to remove a lot of the moisture, you want to use a ricer and squeeze cup-sized portions one at a time to remove as much of the liquid as possible prior to cooking.

Better yet, I prefer to use a large colander fitted with a metal mixing bowl.

Simply place the shredded daikon in the colander in the sink, press the metal bowl down (or grab both bowls and press the rims together), and watch the liquids drain out (there are quite a bit!). As an aside, this tip also works for straining other water-logged, shredded vegetables, like zucchini.

I have two other recipes for hashed browns made with jicama and zucchini for you to check out, too, but the jicama tends to be more crunchy and the zucchini too soft. As Goldilocks is fabled to have said once, “This one is just right, or my name isn’t Mahetabel Bevalina Lumpkin.” OK, that’s probably not her name.

Easy Daikon Hashed Browns

4 cups peeled, shredded and drained Daikon
4 Tbsp butter
Salt and Pepper to taste

Heat butter in a skillet over medium heat.

Add shredded daikon to the pan. Sprinkle up to a teaspoon of salt and 1/2 tsp of pepper over the vegetable. Cook for about 20 minutes, checking the pan every 3-5 minutes and flipping as the daikon browns slightly and begins to form irregular patties. Continue flipping and cooking as needed until the vegetable turns a golden brown.

Makes 4, 1-cup servings.

Nutritional Information per serving: Calories: 130, Carbohydrates: 6.4 g, Fiber: 2.5 g, Net Carbohydrates: 3.9 g, Protein: 1 g, Fat: 11.7 g

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Comments

  1. Looks fantastic, but what does it taste like? I’ve not had Daikon Radish and wouldn’t buy it without having an idea if it tastes like a red radish (meh) or something else.

    • Have you ever had turnips? They’re 9 net carbs per serving and taste gamey.

      Don’t like them? Perfect. You’ll like these! They’re closer to the love baby cross of a potato and a turnip, with less gamey flavor–and more game. And for half the carbs.

      • Thank you, that helps. In the past I’ve had turnips, parsnips, red radishes and rutabagas before. Never ventured to Daikon. I might give it a go.

        • I am a skeptic, but I am such a kitchen nerd, I had to try it.

          I might add that I am a super taster and can pick out ingredients and flavors simply by tasting food, so if I didn’t like daikon, I definitely would let you know. I am very pleasantly surprised by the odd-looking tuber.

  2. We use daikons for so many things, they are truly a versatile vegetable! Thinly sliced on the mandolin and deep-fried, then sprinkled with garlic salt the second they come out, they’re amazing chips! I make a “hash brown” casserole (finely diced) with lots of cheese and bacon that is always a hit at church potlucks…we always have a few in the fridge! This looks to be a future favorite of ours, thanks, Jamie!

    • I admit I haven’t had luck with them as chips as I have with celeriac root, but I love the daikon as an au gratin. Here’s mine: http://yourlighterside.com/daikon-au-gratin/

      • Made daikon au gratin last weekend! :) Used ricotta and cream for the sauce, and shredded colby jack; topped with some sharp cheddar and a sprinkle of parmesan for looks/crunch. (It’s pretty amazing how much “potato” you can get out of a single daikon, yes?)
        Re: chips – they take a long time, about half an hour, in the deep fryer. Anything less and they won’t crisp up. Just sayin’ :)

  3. Sonja Fuller says:

    My problem with daikon radishes is where to buy them. I live in a small town near Dallas and there are none in my stores. Can someone tell me where to look?

    • Sonja– Check your local Kroger store. They typically carry the daikon. You can call around before driving. It’ll save time and gas money.

    • Any Asian store that specializes in Japanese, Korean or Vietnamese will carry Daikon. Not sure how many Asian grocery stores there are in Dallas though.

  4. Help..the link for the crock pot breakfast casserole from this am doesn’t work…

  5. Gosh, it seems like you ought to be able to find them in Dallas. Virtually all the daikons in the US come from California or Texas…

  6. These were really good. I cooked them in bacon fat instead of butter for added flavor and was impressed with their texture and mild taste. I added them to scrambled eggs, sauteed mushrooms and onions and rolled everything up in a light Flatout wrap for breakfast, since I don’t have problems with gluten. After it was all rolled up, I toasted the wrap lightly in a frying pan so it got browned and slightly crunchy. Yum.

    Thank you for broadening my culinary horizons! I’ve walked past these in the grocery store for a long time and never knew the hash nirvana that awaited me.

    Now to try them in corned beef “hash…”

    • That sounds wonderful, Marianne! Thank you so much for sharing your process. I am so glad you found daikon and gave it a try! I am usually a little nervous about trying new vegetables, but these zip my bip!

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  1. [...] cups hashed brown jicama or daikon radish hashed browns (optional) 12 ounce package crumbled, cooked, drained bacon slices 1 pound cooked, drained ground [...]

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