I am finding it hard to accurately describe these little fried cakes. They are just shredded kohlrabi and potatoes, eggs and seasoning. Hash browns are typically nothing more than potatoes and seasoning. Roesti are potatoes with a starchy binder, such as cornstarch. Fritters are bound with an egg and dairy mixture. Maybe I should just call them pancakes? No matter the name, they are tasty and a great way to use what you have on hand!
Play around with the seasoning as desired. I love the combination of kohlrabi and Asian flavors so I added just a touch of five spice powder to the mix. It’s a great way to complement the Asian inspired sauce. There are so many other options to explore – or just leave them unseasoned and dip them in ketchup!
Kohlrabi Hash Browns
makes 10 cakes
Recipe notes: I haven’t tried it, but I see no reason why you couldn’t use all kohlrabi in place of the potatoes. The key, no matter what you use, is to make sure the vegetables are as dry as possible.
Sesame Mayo Ingredients:
- 2 tablespoons mayo
- 1 tablespoon low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 large garlic clove, minced
Hash Brown Ingredients:
- 8 ounces kohlrabi, peeled and shredded on the large holes of a box grater
- 1 pound of potatoes, shredded on the large holes of a box grater
- 1 small yellow onion, finely chopped
- 2 eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon five spice powder
- 2-3 tablespoons vegetable oil
- For the sesame mayo: mix all ingredients together in a small mixing bowl and set aside.
- For the hash browns: place shredded kohlrabi and potatoes in a large, clean kitchen towel and squeeze out as much liquid as possible. Place in a large mixing bowl and add onion, egg, salt, pepper and five spice powder. Mix thoroughly and set aside.
- Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Using a #30 scoop (about 2.5 tablespoons), scoop 4 cakes into the pan and flatten into 1/2″ pieces. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and repeat with the remaining oil and hash brown mixture. Serve immediately.