Scrambled Eggs & Radish Home Fries

If you have yet to try radish home fries as a keto-friendly alternative to potatoes then you're in for a treat! Yes, raw radishes tend to have a bitterness to them that not everyone enjoys, especially my little one - but have you ever tried roasting them? Or boiling and pan-frying them? Heat not only brings sweetness to the radishes but also that delicious, crispy texture that home fries are known for. I am going to show you two different methods for transforming this 'spicy' root vegetable into a new morning staple.

Equipment:
Scale
Small Bowl(s)
Small Pot & Cast Iron Skillet (if boiling/pan-frying)
Baking Sheet or Muffin Tin/Cups (if roasting)

Ingredients:
Radishes
Onion
Eggs, Whole Scrambled & Cooked (nothing added)
36% Heavy Cream
Canola Oil
Dried Rosemary
Paprika
Garlic Powder

Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.

Instructions for Boiling & Pan-Frying:

Fill a small pot with water and bring to a boil. Start by thoroughly washing the radishes then remove the greens and tail. Depending on the size of your radishes, cut into quarters (or cut in half then cut each half into thirds). Cutting all the radishes to a consistent size will ensure they cook evenly. Finely dice your onions and prepare the spice mixture (see notes below).

Once the water is boiling, add the radishes and cook for 10 minutes, stirring occasionally. When the radishes are mostly soft, drain and set to the side in a small bowl. Do not overcook them as they will continue to cook in the pan. Add the canola oil to the boiled radishes and toss to ensure the oil is evenly distributed.

For multiple servings: Take turns boiling each serving separately using the same pot of water. Instead of draining the water, use a slotted spoon to remove the radishes, then add your next serving into the water. Once you have boiled all your servings, add the oil to each and toss to coat evenly. In a large cast iron skillet, pan-fry multiple servings at the same time making sure that you keep each serving separate from the other.

Heat a pan to medium/high heat, add the boiled rashes and oil then cook for 3 minutes. Add the onions and a pinch of the spice mixture to the radishes. Toss and cook until the onions have softened and your radishes start to look crispy. Be careful not to overcook the onions to avoid burning them.

Instructions for Oven Roasting:

Preheat your oven to 350 degrees. Thoroughly wash the radishes then remove the greens and tail. Depending on the size of the radishes, cut into quarters (or cut in half then cut each half into thirds). Cutting all the radishes to a consistent size will ensure they cook evenly. Finely dice your onions and prepare the spice mixture (see notes below).

In a small bowl, combine the radishes, onions, oil and a pinch of the spice mixture then toss to coat everything evenly. Place in the oven and cook for 45 minutes or until fork tender. Toss occasionally to ensure even cooking.

I highly recommend using a muffin tin or individual muffin cups when roasting pre-portioned vegetables. If you're roasting multiple servings at a time it will help ensure they stay separated. Of course a sheet pan lined with parchment paper works great as well just be sure to keep your ingredients separate on the pan.

Instructions for a Complete Meal:
Once you have finished your radish home fries, simply cook a well-mixed, scrambled egg and serve with the heavy cream on the side. Heavy cream can be whipped using your mixer or turned into milk by adding some water.

Notes:
The boiling and pan-frying method is more involved and requires more prep time but they do come out a little crispier than roasting. Oven roasting requires very little preparation and will result in an equally delicious but softer texture. I recommend giving both a try to see which method you prefer.

Following guidelines from KetoDietCalculator, radishes (Group A Vegetable) must be measured out raw prior to cooking them. You cannot cook them first then measure out your serving.

*I do not calculate the dried spices into my recipe as they have little to no calories when given in small amounts. Since this recipe calls for three different spices I recommend combining a small amount of each in a separate bowl. Then, when it's time to add the spices you can take a pinch of the spice mixture and add it to the radishes. This will help ensure you do not over do it as larger amounts will need to be calculated.

William's Meal Calculations:
Scrambled Eggs & Radish Home Fries
Ratio 3:1

50 g Radishes, Raw
5.1 g Onions, Raw
24.7 g Eggs, Whole Scrambled & Cooked (nothing added)
41.1 g 36% Heavy Cream
2.2 g Canola Oil

*Not Included in Calculations:
Pinch of Dried Rosemary, Paprika and Garlic Powder