Recipe by The Produce Pack
I am a huge kohlrabi fan! I’ve posted multiple recipes where it’s the key ingredient. But, so far I’ve only posted recipes where the kohlrabi is used raw. This time, you’ll get to try cooked kohlrabi. When fried, the kohlrabi will have more sweetness and nuttiness. Combine that with the crunch factor, and you’ll be eating some of the best hash browns you’ll ever make.
Kohlrabi is lower in carbohydrates and higher in fiber than white potatoes. If you are looking to cut down on net carb consumption, substituting some of the potatoes in hash browns with kohlrabi is a great solution. However, I wouldn’t say this is a fully keto-friendly recipe. My recipe calls for about a 50/50 mix of kohlrabi to potato.
While kohlrabi might not be super common in American grocery stores, it is pretty commonly found in farmer's markets during the spring and fall.
How to purchase kohlrabi sustainably?
As a member of the Brassicaceae (also known as Cruciferae) family, Kohlrabi is susceptible to the same crop diseases and pests as its cousins (i.e., cauliflower and cabbage). Therefore many farmers may instinctively use fertilizers and pesticides when growing it. Luckily, Kohlrabi is not popular enough (at least in the United States) to be mono-cropped by farmers. Kohlrabi is in season from late spring to late autumn and can often be found at farmers markets, CSA's, or small grocery stores. If you purchase from small producers or farmers, ask them about their farming practices and support those that keep sustainability in mind!
If you need tips on how to make this recipe, click on the link below:
Crispy Kohlrabi Hash Browns
- 2 medium kohlrabi bulbs
- 1 large russet potato
- 1 egg beaten
- 2 tablespoon arrowroot starch
- 1 clove garlic finely minced
- ½ teaspoon salt
- Pinch of red pepper flakes
- ⅓ cup avocado oil; more may be needed if using a large pan
- Peel and shred kohlrabi bulbs and russet potato. Place shredded mixture into a nut milk bag, and squeeze out all excess water. Place drained mixture into a medium-sized mixing bowl.
- Add egg, arrowroot starch, garlic, salt, and red pepper flakes into the bowl. Toss everything together until thoroughly coated.
- Add avocado oil to a 10-inch cast iron pan. Heat on medium-high until oil is shimmering.
- Scoop ¼ cup of the kohlrabi potato mixture into the hot oil to fry. I fried 4 hash browns at one time. Flip once one side becomes golden brown.
- Remove kohlrabi hash browns from the hot pan and drain excess oil on paper towels. If not eating immediately, transfer to a wire rack.
- Fry remaining kohlrabi potato mixture (recipe should make 8 hash browns total). Drain excess oil.
- Add toppings if desired, and serve immediately!