Calling all kohlrabi lovers and low-carbers! I have a recipe for you!
Did you know you can make hash browns with kohlrabi? Here’s how:
Kohlrabi Hash Browns
1- Peel and shred kohlrabi (keep in mind that it will shrink to about 1/3 the original amount when cooked, so make sure to prepare plenty).
2- Squeeze liquid out of kohlrabi. I just take a fistful and squeeze it tightly but you can also wrap it up with a cloth and squeeze the liquid out. It is important to squeeze out as much of the liquid as you can so that the hash browns aren’t soggy.
3- Heat 1-2 T oil in a large skillet. Sprinkle the kohlrabi shreds in a thin even layer in the skillet. Sprinkle with salt and any kind of seasoning you like (pepper, garlic, and chili powder are good).
4- Cook until brown on one side. Flip and continue to cook until the kohlrabi is evenly browned and cooked tender. You may need to add a few tablespoons more oil as the kohlrabi cooks.
5- Top with cheese, herbs, salsa, or fried eggs and enjoy!
Note: Although these hash browns will not become as crispy as regular potato hash browns, there are several things you can do to make the texture as similar as possible:
1- Squeeze out as much of the liquid as you can.
2- Use plenty of healthy high-heat cooking oil, such as coconut oil or palm oil.
3- Keep flipping to a minimum. Flip them only enough to keep them from burning.
4- Do not cover the skillet with a lid. This allows the steam to evaporate.