Ridiculously Easy Radish Hash Browns
All Phases | Makes 6 hash browns
Prep time: 15 minutes | Total time: 30 to 35 minutes
INGREDIENTS
1 cup (mounded) grated radish
1/2 cup finely chopped onion
1 tablespoon arrowroot powder
1 to 2 teaspoons egg whites (liquid egg whites work best due to the small quantity needed)
1/4 cup nutritional yeast
1/8 teaspoon sea salt
1/8 teaspoon black pepper
DIRECTIONS
- Preheat the oven to 425 degrees Fahrenheit.
- Remove as much excess water from the radishes as you can. You can squeeze them in your hands, or wrap them in paper towels and twist. When you finish, you should have about 1 cup left.
- Place the radishes and chopped onion in a bowl.
- Add the salt and pepper.
- Sprinkle the arrowroot over top and gently mix. The mixture should appear fairly dry. If it is still too wet, add more arrowroot one teaspoon at a time. Be careful, as excess arrowroot will make them gummy.
- Add 1 teaspoon egg white, and mix just enough to moisten again. Mix in the nutritional yeast. Mixture should just hold together, and there should be no extra moisture in the bottom of the bowl.
- Place a Silpat (silicone mat) or sheet of parchment on a baking sheet.
- Form golf-ball-sized hash browns, place them on the mat, and flatten to 1/4 inch or slightly thinner.
- Bake for 15 to 20 minutes or until brown on both bottom and top. You may wish to place the hash browns under a broiler for a minute or two for added crunch. Watch carefully.
- Remove the hash browns from the oven, let them cool for a few minutes, and enjoy on all 3 phases. These reheat well, too.
Variations:
- Mix in 1/2 serving (2 to 3 ounces) cooked and crumbled phase-specific protein (such as turkey bacon).
- Spread the mixture into an oven-safe dish and bake until browned (the baking time may be longer). Top with poached egg whites.
- For Phase 3, you can oil the Silpat or parchment and flip half way through cooking.
All Phases | Makes 6 hash browns
Prep time: 15 minutes | Total time: 30 to 35 minutes
INGREDIENTS
1 cup (mounded) grated radish1/2 cup finely chopped onion
1 tablespoon arrowroot powder
1 to 2 teaspoons egg whites (liquid egg whites work best due to the small quantity needed)
1/4 cup nutritional yeast
1/8 teaspoon sea salt
1/8 teaspoon black pepper
DIRECTIONS
- Preheat the oven to 425 degrees Fahrenheit.
- Remove as much excess water from the radishes as you can. You can squeeze them in your hands, or wrap them in paper towels and twist. When you finish, you should have about 1 cup left.
- Place the radishes and chopped onion in a bowl.
- Add the salt and pepper.
- Sprinkle the arrowroot over top and gently mix. The mixture should appear fairly dry. If it is still too wet, add more arrowroot one teaspoon at a time. Be careful, as excess arrowroot will make them gummy.
- Add 1 teaspoon egg white, and mix just enough to moisten again. Mix in the nutritional yeast. Mixture should just hold together, and there should be no extra moisture in the bottom of the bowl.
- Place a Silpat (silicone mat) or sheet of parchment on a baking sheet.
- Form golf-ball-sized hash browns, place them on the mat, and flatten to 1/4 inch or slightly thinner.
- Bake for 15 to 20 minutes or until brown on both bottom and top. You may wish to place the hash browns under a broiler for a minute or two for added crunch. Watch carefully.
- Remove the hash browns from the oven, let them cool for a few minutes, and enjoy on all 3 phases. These reheat well, too.
Variations:
- Mix in 1/2 serving (2 to 3 ounces) cooked and crumbled phase-specific protein (such as turkey bacon).
- Spread the mixture into an oven-safe dish and bake until browned (the baking time may be longer). Top with poached egg whites.
- For Phase 3, you can oil the Silpat or parchment and flip half way through cooking.
