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Crsipy kohlrabi hash browns cooked and placed on a wooden cutting board with toppings
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5 from 1 vote

Crispy Kohlrabi Hash Browns

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 2 people
Calories: 508kcal
Author: Tabor Barranti

Ingredients

  • 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
  • cup avocado 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.

Nutrition

Calories: 508kcal | Carbohydrates: 36g | Protein: 8g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 648mg | Potassium: 1006mg | Fiber: 7g | Sugar: 5g | Vitamin A: 174IU | Vitamin C: 100mg | Calcium: 68mg | Iron: 2mg