If you’re missing hashbrowns with your morning eggs, wait no more. I’ve tried this with grated jicama, but that’s not quite as satisfying. These made with Daikon or Japanese radish (available in Asian grocery stores) have a closer texture to potatoes than jicama. I add the onion because my family always added it, and it helps to hide the very mild radish taste. You mustn’t judge these until you’ve tried them. They are pretty amazing. And they are low in carbs. They are suited to all phases of Atkins, Keto diets, Primal and Paleo. As seen in the picture below, they can also be made with traditional red radishes. Both are equally tasty in my opinion.
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2 c. daikon radish, peeled and cubed
1 T. + 2 tsp. bacon grease
2 oz. onion, chopped (I used purple onion)
DIRECTIONS: Melt bacon grease over high heat. Add onion and saute until it is softened. Add diced daikon and continue sauteing, stirring often to brown on all sides. When tender, salt and pepper to taste and serve warm.
NUTRITIONAL INFO: Makes 2 servings, each contains:
10.8 g fat
7.0 g carbs, 2.1 g fiber, 4.9 g NET CARBS
.9 g protein
468 mg sodium