These delicious Low-Carb Homefries are quick to make and satisfy that craving for the traditional high carbohydrate breakfast treat.
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This recipe use daikon radishes as a potato substitute. I never considered cooking a daikon radish until I, quite literally, almost tripped over one on the grocery store floor. I didn’t even know what it was at the time, but now I’m fairly certain that our chance meeting was meant to be. I searched through the vegetables to figure out what it was, then did a quick web search to find our the carb content. One carb per 1/4 cup! Definitely worth playing with in the kitchen.
I was a little concerned after I peeled it. It smelled something like a radish. I guess that makes sense, because, after all, it is a radish. I had just hoped for a potato with a radish shape and carb value. A little disappointed, I still continued with my culinary exploration.
I found that cooking this vegetable makes all the difference! Cooking softens the taste and allows it to combine well with other flavors. In this recipe I combined it with onions, paprika, salt, pepper and a bit of hot pepper flakes. Delicious!
- 2 Tablespoon ghee, coconut oil, or 1 Tablespoon grass fed butter and 1 Tablespoon coconut oil
- 1/2 daikon radish, peeled and cut into 1/2 inch squares
- 1 small yellow onion, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon paprika
- dash of red pepper flakes
- 2 Tablespoons parsley, chopped
- Melt choice of oil in a skillet over medium high heat.
- Add radish and onion. Turn heat to medium.
- Add salt.
- Stir and turn frequently until the onion and radish are beginning to brown.
- Add pepper, paprika and pepper flakes and continue cooking until onions are translucent with brown edges and radish pieces have brown edges and are tender.
- Remove from heat and add parsley.