I am craving that crispy, fried potato thing you get with hash browns. What substitute could I use here for similar effect. I tried the baked turnip thing and it was no good. Thx in advance.

some have used the daikon radishes (large white radish), I've used cauliflower with some onion in it -- not bad.

i,ve used grated courgettes with a little onion, it,s quite nice.

Need help here. what are they?

I think turnips are a great potato replacement (a little moister but the same texture).

I have made turnip hash browns and turnip fries.

courgettes-zuchini

There is a recipe here for daikon radish home fries...

http://forum.lowcarber.org/showthre...sh+brown+daikon

And here is a description of what daikon is...

http://forum.lowcarber.org/showthre...ighlight=daikon

All of the suggestions are good substitutes, but they will never get as crisp as a a potato. Not enough starch!

Karen

Does it have that radishy taste like normal radishes?

I tried the Zucchini Patties....grated, with egg, cheese, and garlic. They were fabulous!!!

I was wondering that myself.

It has a "little" of the radish-y taste, but much milder, imo. I use daikon as a "cracker" with dips quite often.

Daikon and turnips (the small, purple & white unwaxed variety) lose their bite and become slightly sweet when cooked, especially when they're cooked in FAT

Red radishes also lose their bite when cooked, but do not become quite as sweet. They lose their redness and become more golden in colour ... If you're cooking for the family, you might try making the Hashbrowns/Homefries recipe with ordinary red radishes. They more closely resemble the bland taste of potatoes .. kids especially might not go for the "sweeter" taste of turnips.

I love 'em made with ALL of the above


Doreen

Oh, hey, I didn't know that daikon lost its bite when cooked! Cool, I'll have to try that, too! (one more for the list). I have made home fries from regular red radishes and put them in stews and they're *great*!

Do they taste radishy? I dont think so, not when they are cooked, but you will notice that most veggies lose some of that sharp taste when cooked (i.e. celery, tomatoes, carrots, etc). Put it this way, I am one of the worlds pickiest eaters. I hate raw radishes. In fact the only low carb veggies that I care for are lettuce, raw spinach, peppers, mushrooms and green beans, and I actually LIKE radishes when they are cooked. Especially the diakon. I put them in roast, stew, "potato" cream cheese soup and make hashbrowns with them. YUM. The diakon is kind of sweet. And it will not be crispy, more soft. But its the next best thing to potatoes.

Hello.
I tried the hashbrown with turnips and they were OK - more like a smothered potato than hashbrowns but then I could have done something wrong. The best part was the suggestion (can't remember by who) to put in a couple of TBSP of crushed pork skins. These provided the little bits of brown stuff that are so flavorful in hashbrowns.