I shredded mine with the coarse side of the grater (about a cup) and then I browned them in olive oil. When they were about done, I pushed them to one side and then I fried 3 eggs sunny side up and when the eggs were about done, I just stired it all together. It was absolutely delicious!

Thanks Doreen for the tip about the daikon. I never even looked at them before. Never knew they were this good!

I tried the hash browns with Daikon radish and it was very bitter. Is this a characteristic of the Daikon or did I just get a bad one? I know absolutely nothing about this kind of radish but thought I would give it a try. I can tell where it would be a great recipe, all the other flavors were fantastic.

I have tried this a few times, and have noticed a slightly sweet taste, actually. I would guess it was the particular Daikon that you used. I prepare them much like Atrsy does. I would like to have them a bit crisper, but find them a treat none the less!

I tried this with Daikon and I'm surprised how decent this is. Its got a little bit of spicy flavor to it, but it is very similar to a potato hash brown. I grated a bit, ground a little pepper, cooked it with an some onion pieces and a little salt. not bad!

...And not bad with a turnip either! I'm suitably impressed. As long as you season them, I doubt a lot of people could tell the difference from a real potato. Without seasoning, there would be something 'funny', but when you salt and pepper them it works.

cool!

Just adding my complete approval of this recipe.

This is how I did mine:

Daikon radish
spring onion
parmesan cheese
egg
seasonings


Made little pattes and fried them. The egg helped to keep their form and I think the parmesan burns nicely and adds this crunchy yumminess on top of everything else.

Goes straight to my favorites.
Thank you!

Made this last night, with just turnips,
oil and butter (didn't have bacon grease!)
and lots of pepper. Very good! I added a
crushed up pork rind for the crunch like
some one suggested. We all enjoyed them. Almost as good as fried potatoes.

Want to try the way Cream just posted too, sounds yummy.

Kara

I made these this weekend using a mixture of 2/3 radishes and 1/3 turnips. I added green onion toward the end of cooking and then sprinkled grated swiss cheese and crisp crumbled bacon on the top.

They weren’t hash brown, but wonderful anyway!

I have been a lurker for months, but I just had to add my 2 cents to this thread!

Thanks so much for all the great recipes!

For a lurker, Sue, you are doing great, look at theat weight loss, how long have you been lo carbing? anyway, congratulations, and yes, those mock hash browns are delish. Have you tried the mock danish? chris

Thanks for the kind words Chris!

I have been doing Atkins since May of last year. I have found this site to be a wonderful, helpful resource for me. So many of the recipes found here are now staples in my home, including the Mock Danish!

When I made up the radish hash browns I though that they might make a good side dish for a Chinese meal, as the soft noodle part of a chow mien dish.


I did them this time in a wok. I started with hot Sesame oil, added minced ginger, garlic and the white part of a few green onions.

I then added the grated radishes and cooked until browned. I threw in some bean sprouts, a packet of splenda and some soy sauce.

I used a tiny bit of guar gum (less then 1/8 tsp) to thicken the sauce. I sprinkled the green top of the green onions over the top of the dish just before serving.

They were very good as a side dish with teriyaki pork and garlic ginger scallops and nobody seemed to miss the rice!

wow, sue, that sounds so delish, You are really quite the experimenter. That's whay you're being successful. I'm sure by this time you must know about some of the wonderful recipes that are available on this site. go to recipes, Karen, a member who is a chef in Vancouver posts lots of her recipes, and they are amazing. chris

These are SO good. Even my WW friends eat these! I have only used the daikon and it comes out great. Going to try as home fries next! LOL

I know everyone who's tried this recipe has loved it, so I hope new readers will be inspired.

Just wanted to say that the original recipe using ordinary RED radishes works perfectly ... the radishes turn very mild and slightly sweet when cooked. They lose their bright red and become golden ... which really gives the appearance of fried russet potatoes.

So .. please don't deny yourself the pleasure of this delightful recipe just because you can't find daikon or small white turnips. Ordinary red radishes are delicious!!!



Doreen

Well, I used the red radishes and I think I'm in love. The first time I used turnip and it wasn't nearly so good. By the time I finished them I was on the phone to my mom, also a LCer, to tell her how yummy.

Wonderful!!!!! Thanks Doreen!

Echo

Glad you liked 'em.

I just bought a nice big bunch of fat red radishes; think I'll make these for breakfast tomorrow

Doreen