Amazingly, cooked radishes taste NOTHING like raw radishes, and if you cook and season them right they just might fool you into thinking you’re actually eating potatoes! (hence, the ‘FAUX’ – tato). These Keto Breakfast “potatoes” aka Radish Faux-tatoes, are somewhat par-boiled (in a new way) and then pan fried in the SAME skillet to yield a legit little potato imitator. You can add a few lightly caramelized onions into the pan too, then top with some over easy eggs, maybe some low carb ketchup and bacon (maybe even cheese and avocado for a legit breakfast faux-tato skillet) and your Saturday mornings WILL THANK YOU.
Let me just start by quelling any fears you may have that these Radish faux-tatoes will resemble ANYTHING CLOSE TO A RAW RADISH in taste OR texture. Because I HATE RAW RADISHES – with a passion. I can’t stand that bitter, almost spicy, bite that raw radishes have. You know what I am talking about right? That weird, zingy, and sharp flavor that tastes kinda like HORSERADISH!? Not to mention that they’re nearly as super crisp & crunchy like a carrot. I am just NOT a fan, and there’s very few things I will tolerate with raw radishes in them.
BUT…. When you cook a radish, something magical happens! It completely milds out that spicy zestful zinginess & actually has quite a mild and almost SWEET flavor! It tastes like a…… less starchy potato pretty much!
Don’t get me wrong though, just cooking a radish any old way you want to may not dull all of that bittery bite out. One of which ways would be if you unevenly cook them, or don’t cook them ALL THE WAY through! So, in order to get these Keto Breakfast ‘potatoes’ (Faux-tatoes) to get the best flavor and texture we have a special way of cooking them.
First, we sort of Par-Boil them (although not really). When you par-boil something, it just means basically that you are ‘pre’-boiling it before using it in your recipe. Since we don’t want our radishes to actually end up MUSHY by the end of this (because MUSHY radishes is NOT my idea of proper breakfast potato ‘replacement’), we aren’t really boiling them in water. We are simply heating them in the skillet with a tiny bit of water (and a lid) to soften them with steam BEFORE we pan fry them! This part takes 4-5 minutes only, then we begin panfrying them with all the seasonings and a little oil just like we would a potato.
As much radishes can resemble a potato when cooked right, AMPLE SEASONING is still needed for them to remain CONVINCING. Yes, there are many ways that you can season your keto breakfast faux-tatoes, and whatever seasoning mix that may be is fine, but there just HAS TO BE SOME SORT OF SEASONING IS REQUIRED HERE. Trust me on this.
My FAVORITE type of seasoning to use on these keto breakfast fauxtatoes (and what kind you really SHOULD use on ANY breakfast ‘potato’) is a going to be a SEASON SALT. Many season salts (my OLD favorite, cough cough, Lawry’s) do not have the best ingredients though & often have MSG (GASP!) OR Sugar in them, so definitely read ingredients carefully!
I prefer to use my all time favorite keto-friendly season salt by REDMOND REAL SALT. I have actually found this season salt in more than one health food grocery store near me actually, which is super cool to see!!! But there was a SURPRISING price differential actually, and I found that it’s actually cheaper to buy off Amazon anyways! If you want to grab my favorite keto-friendly season salt from amazon, here’s the link to Redmond Real Salt, Season Salt!
If you want to try to make your own season salt, you are more than welcome to!!! I have dabbled with a little quick mix that worked decently well. It’s definitely not the same as using the Redmond real Salt, Season salt I WILL admit, but it can work as a baseline ‘stand in’ if you want to do your own flavor experiments. please note: this seasonig mix is NOT meant to be a copycat of Redmond Real Salt, Season Salt or else it would have a lot more seasonings in it ! It’s certainly better than no season salt at all though if you don’t have any and don’t want to buy any.
Quick Fix Seasoning Salt replacement (use at your own risk????):
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8th teaspoon paprika
- pinch of cayenne
- dash or two of pepper
- 1/8th -1/4 teaspoon salt
Additional Cooking Tips Here! These breakfast faux tatoes- are ones that you definitely want to make sure you’re cooking to point where you almost think they’re overdone! I mean to the point where in the pan they’re getting nice and browned with all the season salt where they look like they’re almost looking like another minute or two and they WOULD BE NEED TO GO IN THE GARBAGE (BECAUSE YOU THINK THEY”RE TOO BURNT) …. this is because that’s the flavor we’re going for here! That’s what makes them taste more like a traditional ‘breakfast’ potato. After all we are PAN FRYING them, not just steaming them….. 🙂
That’s really all I have to share about this recipe! It’s super easy, just follow the recipe & you’ll be indulging in a super healthy keto-friendly breakfast ‘potato’ skillet that FEELS like something you SHOULDN’T be eating in no time!!!!
Don’t forget to tag @fatkitchenblog if you make this and hashtag #fatkitchenrecipes! I love to see your creations!! Plus, I’d love to be IG friends (OBVIOUSLY!!!) 😉 You can tune in to see what I am cooking up in the fatkitchen each day on my Stories too. I frequently post recipes exclusively on IG as well as lots of keto cooking tips, so don’t forget to tune in 🙂Print
Missing breakfast potatoes on your low carb diet? Now, you can use radishes to create a Faux-tatoes, that taste pretty dang similar to real potatoes-at least when they’re cooked right and seasoned properly ;). Don’t worry these guys taste NOTHING like raw radishes, nor do they LOOK like them once they’re done! Top them with bacon, over easy eggs, cheese, avacado-ketchup, or ANYTHING you want to give you all the saturday morning ‘potato’ feels.
1 Tablespoon Butter or ghee (divided)
1/4 onion, chopped
1 Lb Radishes (washed and stems removed)
2 Tablespoons water
1/4 – 1/2 Tablespoon Avacado Oil (or more butter or ghee)
1 teaspoon Real Salt Season Salt (see post for alternative homemade mix)
1.) Place half the butter (1/2 Tbsp) in a saute pan with the chopped onions. Saute over medium/low heat for 6-8 minutes until softened. Set aside.
2.) Cut the radishes by first cutting each one in half. Then cut each half radish into 2-3 small wedge slices ( 2 for smaller radishes, 3 for bigger radishes). Place all the little radish wedges into a large saute pan, trying to arrange them into a single layer with one white side down into the pan as best possible. Drop the rest of the butter (1/2 tablespoon) into the pan along with the water. Cover with a lid and cook over medium heat for 4 minutes.
3.) Drain any excess water (if there is any) out of the radish pan. Return the pan and radishes back to the stovetop and turn to medium/HIGH heat. Add the avacado oil to the pan and let the radishes brown for 2-3 minutes. Flip/stir them around to brown other sides for 2-3 minutes. Sprinkle the seasoning salt all over the radishes and toss to coat. Keep Cooking for 3-6 more minutes, stirring/tossing regularly to avoid burning. Add in the softened onions and cook for 1-2 more minutes or until desired ‘pan-fried’ brown-ness is achieved! (you do want them to ‘brown’ as that gives it a more breakfast potato like flavor! just don’t let the BURN.) Remove from heat.
4.) Add ketchup, cheese, over easy eggs, bacon bits, or whatever you like to your breakfast potatoes and ENJOY! 🙂
Net Carbs = 2 g net carbs per serving (serving size 1/4th of the recipe)
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Serving Size: 1/4 of recipe
- Calories: 58.5
- Fat: 4.5 g
- Carbohydrates: 2 g net
- Protein: .75