HashBrowns

By now, I know that you are probably craving a potato of some sort. I have the best news for you!! Keto hash browns are a yummy addition to any breakfast or even as a snack. They are crunchy, low carb and made with a popular potato alternative.

Ingredients

· 1/2 C. radishes riced

· 1/2 C. shredded zucchini drained

· 3 egg whites

· 3/4 C. shredded cheddar cheese

· 1 tsp. onion powder

· salt & pepper to taste

Instructions

1. In a small bowl, whip egg whites until frothy. Stop before firm.

2. Stir in zucchini, riced radishes, cheese and seasonings.

3. Shape into patties (recipe makes 6).

4. Heat a skillet over medium high heat, drizzle with olive oil.

5. Sear each side until browned, reduce heat to medium low and cook about 3-5 more minutes.

6. To bake: preheat oven to 425, oil a muffin tin and pack mixture into each cup. Bake for 15 minutes or until browned and set up.

Note: To rice radishes boil radishes until fork tender take care not to over boil or they will be mushy. Press through a ricer. If you don't have a ricer simply pulse in a food processor.