Kohlrabi Hash with Corn and Chevre

Hash may be everyone’s favorite brunch side, but this version using kohlrabi in place of potatoes is produce packed, making it an excellent main course any time of day. Look for kohlrabi, a bulbous cabbage cousin, in your local farmers market. This recipe comes to us from Olga of Mango & Tomato.

Serves 2-4

Ingredients:

• 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 (jarred or home roasted)
• 1 tablespoon chopped parsley
• 1/4-1/3 cups chevre

Directions:

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.

Add roasted red pepper and allow to heat through.

Serve topped with parsley and chevre.