What is the difference between a latke and a hash brown? Will have to leave it to the food scholars to answer that question. This recipe uses shredded daikon, a winter radish, in the place of potatoes to create a dish that is reminiscent of a hash brown or a latke, for a leisurely and tasty fall breakfast.
You will need:
Salt to taste
1/3 large peeled grated daikon
1 slice bacon
1/3 white onion sliced
1/4 cup vegetable oil
1 tablespoon butter
1 egg
1/4 teaspoon chili powder
1 tablespoon dried sage
Cream cheese for garnish
Directions:
Peel and grate 1/3 of a large daikon, add salt, place in a bowl and refrigerate- you will come back to this in about 30 minutes to drain it.
Wait around 20 minutes :-) (Maybe check your email or tackle a small task on your to-do list)
Coat a large frying pan with vegetable oil and heat at medium. Once the oil is warm, place a piece of bacon in the pan and fry. Remove the bacon slice from pan and reserve.
Add to the frying pan 1/3 of a sliced white onion.
Add to the pan a tablespoon of butter. Stir.
Remove the grated daikon from the fridge, drain and season with chili powder.
Add 1 egg to the grated daikon and mix until egg is somewhat beaten.
Divide grated daikon into four equal portions.
If your frying pan is getting too hot and/or your onion is starting to burn, feel free to add a teaspoon of water to the pan.
Add sage to the frying pan and stir into the onion.
Spoon the apportioned grated daikon into the frying pan, incorporating some of the onion as you form the mixture into a thin cake.
Keep the flame on medium and flip the cake every few minutes, until crispy on outside and cooked on inside.
Plate, adding a bit of reserved bacon on top and garnish with cream cheese.
Enjoy :)
