Potatoes are not part of any low carb diet. For those in potato withdrawal there is a viable alternative when it comes to hash browns, little red radishes! Here’s how I make low carb hash browns or “rash-browns” as my wife calls them:
I started off by shredding a bag of small clean radishes using a a cheese grater. Radishes shrink way down so I grated until I had double the final amount that I wanted to end up with. Then I placed them in heated clean bacon grease on the stove top. 
The next few pictures show the progression of the radishes as they went through the cooking process. As the bottom started to brown I added some butter to the top. The butter helped brown the top side when they were flipped and mixed nicely with the bacon grease. 
When I took them out of the pan they were still a little soft and wet, but as they dried on the napkin they crisped up nicely, and they tasted like little potato crisps! I used these crispy rash-browns as part of a topping on a scrambled mess but they are also great by themselves. Until I find a perfect potato replacement that looks just like potatoes these little rash-browns will see a lot of action on my breakfast menu.
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