Breakfast Hash with Kohlrabi

This dish is a great way to use that kohlrabi plant you maybe picked up at the grocery store or in your farm basket. Kohlrabi has a subtle, vegetative flavor and texture reminiscent of the inner segment of broccoli stems. While many avoid broccoli stems in favor of florets, the inner part of the stems can be cooked tender. Here, the kohlrabi, similarly, is cooked tender, and adds a certain brightness to the dish in contrast to the starch of the potatoes. This healthy breakfast is filling and delicious, and should provide energy throughout the morning.

Recipe inspired by Bonnie Plants.

-2 tablespoons minced garlic
-1 onion, diced
-2 kohlrabi, peeled and cubed
-1 pint baby potatoes, cut into 3/4 inch pieces
-1 green bell pepper, large diced
-1 tablespoon dried rosemary
-Salt and pepper, to taste
-2 eggs, shredded parmesan, and cayenne pepper, for service

In a large skillet, heat two tablespoons of oil over medium heat. Saute onion for five minutes. Add kohlrabi, potatoes, bell pepper, salt and pepper to the skillet, stir and cook, covered, for eight minutes. Uncover, add garlic and rosemary, then stir and cook an additional five minutes. The goal is to have vegetables that are cooked through, and crisp on the outside.

In a separate pan, prepare eggs over easy, or how you like them, and use to top each serving of breakfast hash, along with a dash of cayenne and sprinkle of shredded parmesan cheese.


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