Breakfast

Radish and Carrot hashbrown is for Breakfast.

Radish and Carrot hashbrown takes 20 minutes to prepare.

Radish and Carrot hashbrown takes 15 minutes to cook.

Radish and Carrot hashbrown makes 7 servings.

The ingredients for Radish and Carrot hashbrown are:

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

Here is how you make Radish and Carrot hashbrown:

shred the radishes. Squeeze out excess fluid with cheesecloth or paper towel. Shred the carrotCombine the remaining ingredients (it will not completely stick together)Scoop out 1/3 cup servings and make into pattiesLay on hot, greased flat skilletAs they're cooking, use a spatula to flatten and release excess fluidflip until thoroughly cooked- add salt to tasteFlavor 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: 7Recipe submitted by SparkPeople user ANITAM121.

The nutritional information for Radish and Carrot hashbrown is:

• 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

The dietary needs meet for Radish and Carrot hashbrown is Low Carb