Cooking the Harvest: Kohlrabi Hashbrowns

potato

🥗Healthier: sweet potato

💰Cheaper: cauliflower

Sweet potato adds nutrients and flavor, while cauliflower lowers carbs.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan binder, while applesauce adds moisture.

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is gluten-free, while oat flour is budget-friendly.

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more affordable.

Peel the outer layer of the kohlrabi, trimming off any damaged parts.

Shred the kohlrabi using a food processor or box grater.

Shred the potato and add it to the kohlrabi.

Finely chop the onion and add it to the mixture.

Heat a generous amount of olive oil in a cast iron skillet over medium heat.

Scoop the mixture into the skillet, flattening it into patties.

Slow cook the patties until they start to brown, then flip them gently.

Cook the other side until golden brown and crispy.

Remove the cooked patties and drain on paper towels.

Sprinkle with parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens