MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 15 minutes
Ever since I was a small child, potatoes have been my favorite food. Mashed, fried, hash browns, French fries, tater tots . . . you name it, and I love it. When I first started a low-carb lifestyle, potatoes were the food I missed the most. I instantly knew that I needed to find a satisfying solution for when the craving for crispy hash browns struck. After making a few different variations, this one became my favorite. I hope you like it as much as I do.
• 1 pound radishes (without greens), shredded and pressed to remove excess moisture (see tip)
• 3 cups riced cauliflower
• 6 slices bacon, cooked crisp and crumbled
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon smoked paprika
• ¼ teaspoon ground black pepper
• 3 tablespoons avocado oil or olive oil
1. In a large mixing bowl, toss the radishes, cauliflower, bacon, garlic, salt, paprika, and pepper until well combined.
2. Heat the oil in a large skillet over medium-high heat. When the oil is hot, spread the hash in a thin, even layer across the whole skillet. If you do not have a large enough skillet, you may need to cook the hash browns in two batches in order to get them crispy. Alternatively, you can cook them on a griddle.
3. Fry until the hash browns are cooked through and crispy, about 15 minutes. Flip halfway through, or as needed to avoid burning.
tip: Radishes have a high water content and are very wet when shredded. To make sure they cook up nice and crispy, it is necessary to place them in cheesecloth or between paper towels and squeeze out the excess moisture before cooking.
TOTAL CARBS: 5.2g
NET CARBS: 2.6g