Savory and Delicious Kohlrabi Hashbrowns

I have to be completely honest in saying I actually did not know what I would create when I saw an organic kohlrabi in my CSA share from Taproot Farm for the first time! I have only had kohlrabi in restaurants before (I believe incorporated into a soup a few times!), but have never made in on my own. It is quite a unique looking vegetable and can also potentially be a bit intimidating to cook. However, I assure you that you will want to tackle the task to make these incredible kohlrabi hashbrowns! They were a HUGE hit for breakfast – so much so that everyone was disappointed I didn’t have more kohlrabi on hand to make seconds! It really does hit the spot if you are craving something of the hashbrown variety haha! 🙂  So, if you are looking for a unique way to add a fun new vegetable to your breakfast or maybe try something new if you are looking for a different way for preparing kohlrabi, this recipe is for you! 🙂 Enjoy and happy cooking!

Makes 2-3 Servings

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Large Grater

Large Sauté Pan


2 Kohlrabi Bulbs, Peeled and Shredded Using Grater

1 Shallot, Peeled and Shredded Using Grater (*You can also use 1/2 of a sweet onion instead)

1 Tablespoon Olive Oil

1 Fresh Clove of Garlic, Minced

Dash of Salt

Dash of Pepper

Chili Flakes (*To Taste)

Optional for Serving: Sour Cream, Fresh Herbs (I used basil), Fried Eggs, Sliced Cherry Tomatoes and Black Pepper


  1. First, take shredded kohlrabi, shallot and garlic and place on a paper towel. Place another paper on top and press all ingredients, helping to remove moisture.
  2. Repeat this with one more fresh paper towel on top, which should help remove most of the moisture. This step is important because it helps everything fry up nicely!
  3. Next, add olive oil to sauté pan and heat on medium/high.
  4. Once oil is heated, add shredded kohlrabi mix into the oil and spread out in a thin layer (resembling hashbrowns).
  5. Cook this layer for 5-10 minutes (it can vary from stove to stove, so keep an eye on the bottom for browning by gently lifting the edges with a spatula to take a peek).
  6. Once bottom is browned, gently flip sections of the hashbrown and allow to brown on the other side.
  7. While other side is cooking, feel free to prep tomatoes and fry eggs if serving!
  8. Once other side is browned, divide up hashbrowns among plates and pair with other foods of choice. Top hashbrowns with sour cream, fresh basil (or other herbs), salt and pepper if desired.
  9. Enjoy! 🙂