There's not much better than biting into freshly fried kohlrabi hash browns. They're hot, crispy, and a perfect way to eat kohlrabi for breakfast.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 2people
Calories: 508kcal
Author: Tabor Barranti
Ingredients
2medium kohlrabi bulbs
1large russet potato
1eggbeaten
2tablespoonarrowroot starch
1clovegarlicfinely minced
½teaspoonsalt
Pinchof red pepper flakes
⅓cupavocado oil; more may be needed if using a large pan
Instructions
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!
Notes
Use a nut bag to remove as much moisture as possible from the kohlrabi and potatoes before adding the rest of the ingredients.