Radish and Carrot hashbrown
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 49.8
- Total Fat: 3.7 g
- Cholesterol: 29.8 mg
- Sodium: 38.0 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.6 g
View full nutritional breakdown of Radish and Carrot hashbrown calories by ingredient
Introduction
Breakfast Hashbrowns Breakfast HashbrownsNumber of Servings: 7
Ingredients
-
12 small Radishes
1 carrot (7-1/2") Carrots, raw
1 large Egg, fresh, whole, raw
1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.25 cup Colby and Monterey Jack Cheese shredded
Directions
shred the radishes. Squeeze out excess fluid with cheesecloth or paper towel.
Shred the carrot
Combine the remaining ingredients (it will not completely stick together)
Scoop out 1/3 cup servings and make into patties
Lay on hot, greased flat skillet
As they're cooking, use a spatula to flatten and release excess fluid
flip until thoroughly cooked- add salt to taste
Flavor with herbs or spices of your choice ( i use 'everything but the bagel ' seasoning
Serving Size: 7 hashbrowns (1/3 cup each)
Number of Servings: 7
Recipe submitted by SparkPeople user ANITAM121.
Shred the carrot
Combine the remaining ingredients (it will not completely stick together)
Scoop out 1/3 cup servings and make into patties
Lay on hot, greased flat skillet
As they're cooking, use a spatula to flatten and release excess fluid
flip until thoroughly cooked- add salt to taste
Flavor with herbs or spices of your choice ( i use 'everything but the bagel ' seasoning
Serving Size: 7 hashbrowns (1/3 cup each)
Number of Servings: 7
Recipe submitted by SparkPeople user ANITAM121.