Cajun Potato & Black Radish Skillet Hash

March 12, 2021

A sizzling hot potato hash is already an ideal, quick and easy breakfast; but adding cajun spices and diced black radish takes the flavor up a notch. While you can eat black radish raw, cooking it tempers the bitterness of the vegetable. Dollop some spicy cilantro sauce on top (you can keep the pepper seeds if you can handle the heat!) and you’re good to go. 

Ingredients:

Cajun Potato & Black Radish Skillet Hash: 

3 tablespoons olive oil 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3/4 teaspoon smoked paprika

1/4 teaspoon cayenne 

1/4 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried oregano 

3 medium-sized organic Local Roots potatoes, diced

1 organic Local Roots black radish, diced 

1 large pasture-raised egg

Spicy Cilantro Sauce: 

1 jalapeño pepper

3 serrano peppers

1 bunch cilantro

1 bunch parsley 

Zest and juice of 1 lime

1 tablespoon salt 

1/2 tablespoon white sugar

3 cloves organic garlic

Directions: 

Cajun Potato & Black Radish Skillet Hash:

1. Add olive oil to a large cast iron skillet. Heat the oil over medium-low heat. 
2. Add all the spices and seasonings, and the diced potatoes and black radish to the skillet. Toss to evenly coat the potatoes and radish with the spices. 
3. Allow your potatoes and radish to to cook covered for 10 minutes 
4. Remove the lid from your cast iron. Increase the heat to medium-high and continue to cook the hash for 10-15 minutes more, or until the potatoes are tender and crisp. The radish should still have some bite to it. 
5. Make some room in the center of the cast iron and add some extra olive oil to that spot. Crack an egg in it and continue to cook until it’s done to your liking. Serve with spicy cilantro sauce. 

Spicy Cilantro Sauce: 

1. Using kitchen gloves to prevent hot pepper burns, halve the jalapeño and remove seeds and membranes using a paring knife. Remove the stem and seeds from the serrano peppers too.
2. Combine all the ingredients in a food processor and process until nice and smooth, 2-3 minutes. Set aside. Store leftovers in the fridge. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen.
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