Hash is one of those fun things that you can make out of almost anything you have sitting around in the fridge. This one might require a special trip to the store, though. It involves one of the most interesting potato substitutes I’ve ever seen, daikon radish.
You should be able to find daikon at your grocery store, but if you can’t, it’s worth a trip to an Asian supermarket. It’s a long white tuber that looks like a really thick parsnip. It’s much lower in carbs, though. Tastes a bit like a water chestnut with a slight radish flavor. With the proper preparation…well, let’s not kid ourselves. You’ll never mistake this for potato. But it provides a really flavorful addition to your standard hash. If you have some non-keto folks eating this, it’s really easy to make some frozen cubed hash browns with this and mix in the veggies separately for their servings.
The daikon does take a bit of preparation, but it’s worth it. In order to soften the texture, you’ll want to cook it down in some liquid. I prefer chicken broth for this, as it imparts a great flavor, but if you’re vegetarian, vegetable or straight mushroom broth would be perfect. Water with a bit of soy sauce might also work, just make sure to adjust your salt accordingly. Start with 12 ounces of daikon, peeled and cubed to roughly the size of cubed hash browns. Evenly space the cubes in an enameled cast-iron skillet, then pour a cup of broth and two tablespoons of avocado oil over them, then put the burner on medium-high heat. You might want a splatter guard for your skillet to save your counters and stovetop. You’ll want to cook these, turning occasionally, until the liquid is boiled away, the daikon is softened, and only the oil remains. At that point, fry them until they’re golden, turning occasionally to make sure they crisp up, sprinkling with a pinch of salt. When they’re done, remove them from the pan and put them in a bowl.
While the daikon is cooking, you’ll want to get the rest of the ingredients ready. The next step involves an 8-ounce container of sliced mushrooms and half a cup of chopped red onion. Rinse your mushrooms if they aren’t already, then put them and the onions in the still-hot skillet. Cook until the mushrooms finish releasing all their liquid and it cooks off. Make sure the mushrooms are nice and golden brown and the onions are translucent and starting to get golden around the edges. Sprinkle them with a pinch of salt when the liquids start drying up. When they’re done, put them in the same bowl the daikon ended up in.
Your next step is the zucchini. Rinse, cut off the ends, cut it lengthwise, then cut each length down the middle again and slice into wedges that are about a half-inch thick. Add another tablespoon of olive oil to the pan, and put the zucchini in, evenly spaced. Check them after about three minutes, and when they’re nice and caramelized on the bottom, flip them over using tongs and cook them on the other side. Add the daikon and mushrooms, sprinkle with pepper, and toss until they’re well-mixed. Remove from the heat.
If you’re going to serve this immediately, you can do a standard hash and top with poached eggs, and that would be fine. But since I was doing this for meal prep, the eggs wouldn’t have reheated well, so I had to go with scrambled. This one was pretty simple. I beat together 10 eggs with 1/4 cup of sour cream, then scrambled in a non-stick skillet with 2 tablespoons of butter until soft. I added about two and a half tablespoons or so of chopped fresh dill when they were about halfway done. When they’re done, sprinkle them with kosher salt and pepper to taste. Serve the eggs on top of the hash. My only regret is that I didn’t have goat cheese to crumble on top!
Caramelized Veggie Hash with Dill Scrambled Eggs
Ingredients
- 12 ounces daikon radish chopped into cubes
- 1 cup chicken or vegetable broth
- 3 tbsp avocado oil divided
- 8 ounces mushrooms sliced
- 1/2 cup red onion chopped
- 1 medium zucchini chopped into wedges
- 2 tbsp butter
- 10 large eggs
- 1/4 cup sour cream
- 2-3 tbsp chopped fresh dill
- salt and pepper to taste
Instructions
- Prepare the vegetables, making sure to keep them separate. Peel the daikon and cut into small cubes. Slice the zucchini into 1/2-inch thick wedges. Slice the mushrooms and chop the onion.
- Add the daikon, broth, and 2 tablespoons of the oil to a large enameled cast-iron skillet. Heat over medium-high heat, turning occasionally, until all the liquid dries up. Continue to turn the pieces as they brown. Sprinkle with a pinch of kosher salt. Once they're golden, remove them from the pan and put into a medium mixing bowl.
- Add the onions and mushrooms and cook until the mushrooms release their liquid and it dries up. Sprinkle with a pinch of salt. Once the mushrooms are brown and the onions are golden around the edges, remove them from the pan and add to the bowl with the daikon.
- Add the other tablespoon of oil to the pan. Put the zucchini in, making sure that they're all touching the bottom of the pan. Sprinkle with a pinch of salt. Check the bottoms after about 3 minutes, and if they're golden brown, turn them and cook for another 3 minutes or so. Add the rest of the vegetables, sprinkle with pepper and more salt to taste, and turn until it's evenly mixed. Remove from heat.
- In a separate non-stick skillet, melt 2 tablespoons of butter. Beat 10 eggs and 1/4 cup sour cream together. Chop enough dill to make 2-3 tablespoons. Scramble the eggs in the butter. When they're about halfway done, add the dill. Once scrambled, add salt and pepper to taste and serve over the hash. You can add crumbled goat cheese if you'd like.
- Macros per serving: 333 calories, 8 grams net carbs, 17 grams protein, 24 grams fat.
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