I tried making hash browns like I normally do with daikon and onions instead of potatoes. I attempted to fry them in butter instead of oil. I shredded the daikon but it wouldnt stick together in the pan and just made a big mess lol. I think it was too watery. Is there any way to fix that?

The daikon tasted better than I expected and I would like to make it again. I would just like for them to stick together more. Would adding an egg and making pancakes out of them help?

Thanks,

MJ

Alas, it's the starch in potatoes that helps to glue it together into a "pancake". I've just accepted that daikon, red radishes or turnips will make yummy tasting hashbrowns that are loose, not sticky. I've not tried adding an egg before, not sure how that would turn out .. maybe like a radish frittata!

If you use pork rinds, some folks have found that adding a handful of crushed rinds near the end of cooking time adds a bit of that crispy browned taste and texture we associate with hashbrowns


Doreen

OMG is this stuff good.

So today now knowing it wont stick I sliced them thin (about the thickness of 2 potato chips) and then sliced onions thin and seasoned them with anything I could find that seemed like it would taste good (I used a bit too much sea salt) fried them till they were crispy and just starting to burn (I love burnt onions) then I made my egg and added half a slice of pepperjack and the daikon onion mixture into the middle of the egg and folded it over and it was just amazing.

I am so spoiled I will want that every morning. It was a bit too greasy for me too so I will cut back on the butter some. there was a bunch of grease left over in the pan even after I cooked the egg in it but it tasted so great! I am so happy I was introduced to this.

Now one more question... can it be eaten raw?

maybe try adding some of the allowable flours or gluetons to the radishes to help hold them together.

dave