Directions1.
In a large mixing bowl, combine the shredded and pressed radishes, riced cauliflower, crumbled bacon, minced garlic, sea salt, smoked paprika, and black pepper.
Toss thoroughly until all are evenly distributed.
Heat the oil in a large non-stick skillet or griddle over medium-high heat.
Once the oil is shimmering, carefully spread the hash mixture in a single, even layer across the pan.
Press the mixture down gently with a spatula to help it compact and brown.
Cook for 7-8 minutes without moving it to allow a golden-brown crust to form on the bottom.
Flip the hash in sections and continue to cook for another 5-7 minutes, or until cooked through and crispy on both sides.
Serve immediately.
Squeeze every last drop of moisture from the shredded radishes using a cheesecloth or nut milk bag for the crispiest results. Paper towels work in a pinch.
Do not overcrowd the skillet.
Cook in batches if necessary to ensure the hash browns fry rather than steam, creating a better crust.
