Radishes O’Brian

I love hash browns, O’brian or otherwise.
Is it O’brian or O’brien?
Trying to stay relatively Primal and Low-carb, they’re pretty much out of the question made traditionally with potatoes.
Here’s a simple but tasty low-carb spin.

Radishes O’Brian
1lb red radishes, cut any funky looking parts off
6 green onions, sliced thin
1/2 of a green bell pepper diced, about 1/2 cup diced
Optional: 1/2 of a small jalapeno or hatch pepper, sliced thin
2T cooking fat of your choice (bacon fat is wonderful here!)
Salt and pepper to taste

Wash the radishes in cold water, pat dry and dice into small pieces (quarter small radishes, cut larger ones more).
Heat the cooking fat in a deep skillet and then add the onion and bell pepper (and hot pepper if using).
Saute until they’re just starting to soften, then add the radishes.
Saute for 3 minutes then reduce the heat, add 3T water and cover. Let cook for 5 minutes until the radishes are tender.
Taste. Add salt and pepper.
Then crank the heat up to volcanic and let cook for 1 minute, stir gently and cook until lightly browned and all the liquid is gone.
Serve as you would any O’brien potatoes.

One really nice addition is to add about 4 cups of fresh spinach right at the end of cooking, stir to wilt it. Makes a very nice side dish with fish or chicken.

** Radishes can vary a lot. I suggest taking a small slice off each one and tasting it before using it in a dish. One really strong of “off tasting” one can really make a whole dish taste bad.

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2 thoughts on “Radishes O’Brian

    • dotren says:

      They’re also nice simply boiled in salted water, then lightly smashed with some butter, salt and pepper.
      I always taste a sliver first, just in case they’re too bitter:)

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