Calling all kohlrabi lovers and low-carbers! I have a recipe for you!

Did you know you can make hash browns with kohlrabi? Here’s how:

Kohlrabi Hash Browns

1- Peel and shred kohlrabi (keep in mind that it will shrink to about 1/3 the original amount when cooked, so make sure to prepare plenty).

2- Squeeze liquid out of kohlrabi. I just take a fistful and squeeze it tightly but you can also wrap it up with a cloth and squeeze the liquid out. It is important to squeeze out as much of the liquid as you can so that the hash browns aren’t soggy.

3- Heat 1-2 T oil in a large skillet. Sprinkle the kohlrabi shreds in a thin even layer in the skillet. Sprinkle with salt and any kind of seasoning you like (pepper, garlic, and chili powder are good).

4- Cook until brown on one side. Flip and continue to cook until the kohlrabi is evenly browned and cooked tender. You may need to add a few tablespoons more oil as the kohlrabi cooks.

5- Top with cheese, herbs, salsa, or fried eggs and enjoy!

Note: Although these hash browns will not become as crispy as regular potato hash browns, there are several things you can do to make the texture as similar to potatoes as possible:
1- Squeeze out as much of the liquid as you can.
2- Use plenty of healthy high-heat cooking oil, such as coconut oil or palm oil.
3- Keep flipping to a minimum. Flip them only enough to keep them from burning.
4- Do not cover the skillet with a lid. Leaving the skillet uncovered allows the steam to evaporate.

(Here are the hash browns before cooking."