Burdock Root & Potato Hash Browns
Nourishing Burdock & Potato Hash Browns
These Hash Browns are so delicious, and easy to make keto or alkaline!
This was my first time cooking with fresh burdock, and I was surprised at how tasty this delicious root is. It was slightly sweet, almost like carrot or sweet potato, and paired nicely with white potato for a spin on classic Potato Hash Browns.
Want to make alkaline hash browns? What about keto hashbrowns, and you avoid potato’s. This would be delicious with turnips instead if you want something with less carbs, or more keto or alkaline. It can probably work well with burro bananas as well if you’re not worried about carbs, but avoid potato. I have not tried this recipe with burro bananas or turnips, but I believe this can work with both.
If using turnips, you may want to parboil in large pieces for about 10 minutes before cooling in cold water and shredding in your food processor.
You want a firm and green burro banana. It may shred better after having it in the freezer for 30 minutes. Please experiment and use your best judgement if you are making adjustments to this recipe to fit your own personal dietary needs.
About burdock root:
Burdock root, sometimes marked as Gobo root, is famously used in various remedies as a blood purifier. Because it is a natural blood detoxifier, it cleans lymph fluid as well. Foods that help clean and detoxify the lymph are natural immunity booster.
Along with the purifying blood, burdock is good for the organs that purify and protect the body - the liver, the kidneys, the spleen, the skin, and the digestive tract. It is also great for the skin as it helps boost collagen and soothes acne and eczema.
Burdock root oxidized fast I learned, so to stop it from changing colors, add lemon juice.
This is such a delicious recipe to ensure for breakfast, lunch, and dinner. Give it a try!
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Burdock & Potato Hash
- 1 pound of burdock
- 2 medium potatoes (or turnips, or possibly green burro bananas, please see notes above)
- 1 onion, finely diced
- 1-2 green onions, finely chopped
- Dried rosemary, thyme, oregano, and/or marjoram, to taste
- Onion powder, to taste
- paprika, to taste
- salt, to taste
- Cooking oil of choice (olive, avocado, coconut or grapeseed are the cooking oils I typically use)
- Scrub and peel burdock. Add peels to your veggie scraps to use later for stock.
- Heat a nonstick pan to medium.
- Shred burdock root. I used a food processor with the cheese shred attachment, but a hand held shredder works as well.
- Add shredded burdock root to the pan, making sure the shredded burdock root lays flat so it cooks evenly. Add a bit of salt and a teaspoon of water to help the burdock root cook and steam. Put the lid on the pan, and let it cook for about 5-7 minutes, checking continuously. You want to burdock root to start getting soft before you add in your potatoes/burro bananas. Once done, remove from pan and set aside in a bowl.
- While the burdock root cooks, shred your potatoes or parboiled turnips. Add shreds to cold water immediately after shredding to rinse off excess starch. Drain very well, and add to the bowl with burdock root. Add in diced onions and seasonings of choice. Mix shredded potatoes, partially cooked burdock, onions, and seasonings together very well.
- Heat pan again to medium high, and add 2-4 tablespoons of oil to the pan. Add your mixture directly to the pan, laying mixture flat so the bottom crisps up nicely. Let the mixture cook undisturbed for 5 minutes. Using a spatula, break up the hash, and begin flipping mixture so it can cook on the other side. Add more oil to the pan as needed. Cook for an additional 5-10 minutes until cooked through.
- Finish with remaining rosemary and top with green onions.