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