Radish “Breakfast Potatoes”
April 18, 2022 Andrea Wyckoff
These Radish “Breakfast Potatoes” make such a great starch-free substitute for breakfast potatoes. The bitter taste in the raw radish gets cooked away, and you are left with a soft, savory, and mellow flavor. I also serve these roasted radishes as a side dish at dinner in place of where you would normally serve potatoes, like with a slice of meatloaf or roasted chicken.
Ingredients
| radishes, diced | 1 bunch | |
| sweet onion, sliced | ½ | |
| herbs (chives, sage, parsley and/or thyme), fresh, minced | ⅓ cup | |
| sea salt | 1 pinch, to taste | |
| olive oil, for frying | 1 tbsp |
Directions:
- Heat oil in a sauté pan over medium-high (*see note). Toss in radishes and onions.
- Sauté radishes for about 10 minutes. Stir them every couple of minutes for even cooking.
- Toss in the fresh herbs for the last minute of cooking.
- Radishes are ready when they turn soft and lightly caramelize.
- Garnish these Radish “Breakfast Potatoes” with sea salt. Serve.
• NOTE: You can also prepare these by roasting them for 15 to 20 minutes at 425°F.
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