This simple Kohlrabi breakfast hash came about due to the abundance to Kohlrabi in my fridge from my farm Loam Agronomics. This is a good way to get your vegetables in at breakfast, plenty of fiber and excellent if you are doing a special diet where you don’t eat potatoes! Plus Kohlrabi is just one of those under utilized vegetables, that everyone looks at but wonders what it is and how to cook it! It can definitely be eaten raw in salads.. slice and dice and add in to your salad anytime.I have also enjoyed Kohlrabi roasted with my chicken or as Turmeric fries!I end up eating the whole sheet pan!
Did you know that in Germany, Kohlrabi has been a staple of German cuisine for hundreds of years. The German translation of kohlrabi is “cabbage turnip.” So many reasons we should be eating Kohlrabi, its full of phytonutrients and fiber. Read on here .
1 Kohlrabi with leaves
1 egg (pastured farm egg preferred, I got a Whitehurst Heritage farm egg!)
1 -2 teaspoons coconut aminos
1 teaspoon olive oil
2-4 tablespoons Nutritional yeast (or any cheese you prefer to top your hash with)
Salt and pepper to taste
Slice and dice the whole Kohrabi and leaves, I left the skin on, it was tender enough into small cubes. Warm the pan on medium head, toss in the Kohrabi and chopped leaves with the olive oil, saute for 10 seconds and then let cook for a few minutes. Toss around after 3-4 minutes. I let it cook a total of 6 to 7 minutes as I prefer a slight crunch, but feel free to cook longer for a softer texture. Then add in the coconut aminos and nutritional yeast, and mix well. Make a place for the egg in the middle of your pan, add a touch of olive oil and cook up your egg to your liking.
Plate and top with cheese or more nutritional yeast, salt and pepper and enjoy hot. This serves 1 person, make more for you or your whole family! I also ate this for dinner last night and topped it with some Kimchi and Sriracha hot sauce. If you try it share your favorite toppings with me please.