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Potato Free Hash!? Yes! Kohlrabi Hash with Corn and Chevre

What comes to mind when you hear the word hash? For me, it's an image of brunch, perfectly cooked crispy cubes of potatoes mixed with onions and maybe pulled pork topped with an egg.

But what if you did not have neither the potatoes nor the eggs? Guess what? You can still make a flavorful breakfast or brunch hash. In this particular variation of hash I used kohlrabi!!

Kohlrabi can be eaten raw or cooked, which means it takes less time to cook than potatoes. I added a few other ingredients to the dish for color, texture and flavor and created something that is great eaten directly from a skillet piping hot or the next day straight out of the refrigerator.

Potato Free Hash!? Yes! Kohlrabi Hash with Corn and Chevre
Serves 2-4


2 teaspoons olive oil
2 medium kohlrabi bulbs, peeled, diced ~ 1/4"
1/2 white onion, diced
1/2 green pepper, diced
kernels from 1 ear of corn
salt to taste
2 teaspoons smoked paprika
1 roasted red pepper, diced {I used red roasted pepper from a jar, but you can roast your own}
1 tablespoon chopped parsley
1/4-1/3 cups chevre {aka goat cheese!}

1. Heat a cast iron skillet. Add oil and allow the oil to get hot. Add kohlrabi, onions, green pepper and corn. Season with salt and smoked paprika and sauté for 15-20 minutes. You want the kohlrabi to be cooked through and slightly caramelized.
2. Add roasted red pepper and allow to heat through.
3. Serve topped with parsley and chevre.

I loved how the cheese immediately started to melt once it hit the hot vegetables. If I had eggs in my fridge, I would have definitely poached or fried them to add to this dish, but it's not a requirement.

Want a few other ideas for hash? Check out my previous posts!