Heaven, I'm in heaven ....

Sometimes, I really, really want something more to go with my bacon and eggs for brekkie. Came across a recipe in Fran McCullough's latest book "Living Low-Carb".

She calls for radishes, the red jobs. I used daikon (lo bok), and it was absolutely delicious. I imagine that the small white and purple turnips would also work just fine.

Hash Browns ... makes 2 servings

1 Tbsp bacon fat (I used butter)
half a small onion, diced
1 large bunch radishes, diced (I used ½ lb daikon, diced)
salt & pepper to taste
1/4 tsp dried thyme
paprika
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- saute onion in the fat until soft, then add the radishes. Cook over medium heat until crisp outside, and soft inside, about 8 minutes. Add seasonings near end of cooking time. Sprinkle with paprika just before serving.

10.4 gm total, 8 gm fiber

Doreen

**note - I added a Tbsp of water with the diced daikon, and covered the skillet for 5 minutes, then removed cover and cranked up the heat to "brown" it a bit. Worked perfectly.