Kohlrabi Hash Browns
Taken from Local Dirt by Andrea Bemis.
On a large-holed cheese grater or with the grating attachment on a food processor, grate the kohlrabies.
Place the grated kohlrabies on a clean dish towel. Twist the towel to remove as much moisture as possible (you might need to do this in two batches).
Transfer the grated kohlrabi to a medium-sized bowl and toss it with the salt black pepper, thyme, and red pepper flakes.
In a large, well seasoned cast iron pan over medium heat, warm the cooking fat. Spread the kohlrabi mixture in and even layer and press it down with a spatula. Let it cook, undisturbed, for about 2 minutes.
Stir the mixture, press it down again, and cook for another 2 minutes. Repeat in 2 minute intervals, flipping the hash browns in sections once they are solid enough to do so, until the kohlrabi shreds are golden brown and crispy, 5 to 8 minutes.
Transfer the hash browns to a lined plate and let them drain for a minute.
season with additional salt and pepper to taste and serve hot.
Ingredients
Directions
On a large-holed cheese grater or with the grating attachment on a food processor, grate the kohlrabies.
Place the grated kohlrabies on a clean dish towel. Twist the towel to remove as much moisture as possible (you might need to do this in two batches).
Transfer the grated kohlrabi to a medium-sized bowl and toss it with the salt black pepper, thyme, and red pepper flakes.
In a large, well seasoned cast iron pan over medium heat, warm the cooking fat. Spread the kohlrabi mixture in and even layer and press it down with a spatula. Let it cook, undisturbed, for about 2 minutes.
Stir the mixture, press it down again, and cook for another 2 minutes. Repeat in 2 minute intervals, flipping the hash browns in sections once they are solid enough to do so, until the kohlrabi shreds are golden brown and crispy, 5 to 8 minutes.
Transfer the hash browns to a lined plate and let them drain for a minute.
season with additional salt and pepper to taste and serve hot.
