Earlier this week, I talked about Daikon radishes. Here is my recipe for a breakfast hash. You can try making it will 100% daikon or you can do 50-50 using half daikon and half yukon gold potato or even sweet potato. Some people find daikon to be bitter. It helps if you salt it when cooking and look for daikon that is firm, not bendy. When I make this for guests, I make it 50-50.
This hash pairs well with other breakfast foods, if you’re able to eat them (bagels, eggs, etc). My personal favorite is hash with turkey bacon. When I don’t have that on hand, I like to add a little ground turkey or ground lamb to it and have it as a protein and nutrient rich breakfast or snack bowl. I hope you like it!
Daikon Breakfast Hash
- 2 Medium Daikon Radishes peeled and diced into 1/2 inch pieces
- 3 tbsp olive oil
- 1/2 tsp garlic powder (or 1 clove minced)
- 1/4 tsp sea salt adjust for taste as needed
- 1/4 tsp black pepper
- 1 tbsp coconut aminos Coconut Secret original has the lowest sodium and minimal ingredients
- 1 tbsp onion powder or 1/4 cup of minced onion or shallot
- 1 optional yukon gold potato or jewel sweet potato you can add one of these potatoes in if you need to balance out the Daikon a bit
- Peel and dice your daikon. I like to do 1/2 inch pieces so they cook quicker than the larger chunks.
- Add the olive oil to a saute' or frying pan and put on medium heat.
- *If using fresh onion or shallot, add them to the pan and let them sweat for a minute. Once they start to become translucent or wilt, you can add in daikon.
- Add in the diced daikon (and if using the optional potatoes, add them too).
- Season with salt, pepper, garlic. If you are using onion powder, add it now. Stir occasionally to prevent sticking to the pan.
- Once the daikon has started to brown and is getting a bit softer, add in the coconut aminos.
- Continue cooking until easily pierced with a fork.
- Serve warm and enjoy!