When exploring healthy options and lower carbohydrate recipes I discovered radishes. Yes, that’s correct, radishes. I only used to use them for color in my fresh salads and a little heated bite. I’ve made radish roses for decoration on a crudite’ plate. I never thought of cooking them and using them as a potato substitute.
The French use them as a nibble with sweet butter and salt and a nice baguette. Ina Garten, the Barefoot Contessa, has a recipe you can find on the web. https://www.foodnetwork.com/recipes/ina-garten/radishes-with-butter-and-salt-recipe2-1945613. While I like them this way, cooking them has been a revelation.
My dear friend at http://thecoastalcrushstyle.com/ sent me an article about weight gain. It got me thinking about carbs and how I could eliminate them. The article was actually very good. You should give it a read! Check it out on Instagram. (see references below)
I love hash browns. Who am I kidding; I love potatoes. One of my favorite breakfast meals is a frittata. I use Ore Ida’s Potatoes O’Brien for that dish and it’s amazing. That is actually where I got this idea from. I must admit, it made me very happy this morning.
I took a large bag of radishes and peeled them. Then I boiled them until they were just easily pierced with a knife. I strained them and returned to the hot pan, off the burner so it would help absorb the moisture. Once they were cooled I diced them into a small dice. I added some banana peppers from our garden and a bit of diced onion. So this morning Radish Browns were born.
You will want to make sure your diced radishes are dry. The drier they are the less time it will take to brown them. Keep an eye on them and turn them several times to prevent burning and sticking. The end result is wonderful.
I topped mine with some cracked eggs and stuck the pan under the broiler. I broiled it until the egg whites were set and the yolks were still slightly runny. Watch it carefully, it only takes a few seconds. Of course if you don’t like runny eggs, leave it under the broiler until they suit you.
When radishes are cooked they take on a potato flavor. You can also roast or bake them. It’s one of those vegies that has a surprising flavor when they are prepared differently. Don’t take my word for it; give this one a try!
RADISH BROWNS AND OVEN BAKED EGGS
- 16 oz whole radishes, peeled
- 4-5 banana peppers, seeded and sliced (can use any type pepper you like)
- 1/4 medium onion, large dice
- 1 Tbsp Olive oil
- Kosher salt
- Fresh ground pepper
- 4 eggs
- Boil the peeled radishes for about 5-8 minutes or until a knife inserted pierces the flesh easily.
- Drain and return to the hot pan off the burner to absorb some of the moisture.
- Let cool and dice into cubes, as for hash browns.
- In a medium skillet that is oven-proof, add the olive oil and heat over med-high heat.
- Add the radishes, peppers, and onions and cook until the radishes begin to brown. Turn occasionally so they don’t burn and brown throughout.
- Once browned, season with salt and pepper.
- Spread the mixture flat and crack 4 eggs in different areas over the top.
- Place under the broiler until the eggs are set to the desired doneness.
Note: you can also, whip the eggs and add a bit of milk, and cheese and pour over the top instead of the cracked eggs.
A bit of fresh chopped basil would be good on top with any style egg.
Til next time,