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Kohlrabi Hash Browns

Ingredients

  • 4 medium kohlrabi bulbs, peeled and grated
  • 2 eggs, lightly beaten
  • 1 small onion, chopped
  • 2 tbsp dried read crumbs
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • ground black pepper (to taste)
  • 1/4 tsp pepper flakes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • plain yogurt or sour cream (optional garnish)

Directions

  1. Wrap the grated kohlrabi in a dish towel and squeeze out the excess moisture.
  2. Combine kohlrabi, eggs, onion, bread crumbs, salt, ginger, and pepper flakes in a mixing bowl. Add black pepper to taste. Stir until well blended.
  3. Heat oil and butter in a large heavy skillet. Add the kohlrabi and press down firmly with a spatula. Do not stir. Cook until brown, about 5-7 minutes. Flip the kohlrabi, press down firmly with the spatula again, and cook till brown, another 5-7 minutes. If the kohlrabi is thicker than 1/4", you may want to stir it up after both sides are browned to let the inner parts cook and brown.
  4. Optionally garnish with yogurt or sour cream.

References

  • Adapted from Farmer John's Cookbook - The Real Dirt on Vegetables, 1st Edition, 2006, p204, by Farmer John Peterson and Angelic Organics

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