Recipe: Radish and Turnip Hash with Fried Eggs — In Like a Lion: Feisty Spring Recipes from Brooklyn Supper

April 27, 2016

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http://www.thekitchn.com/feedburnermain

Radish and Turnip Hash with Green Garlic and Fried Eggs

The minute I get my hands on the first radishes of spring, I’m off to enjoy them sliced with lots of butter and judicious pinches of flaky sea salt. As the season continues and the bounty begins to pile up, I start looking beyond raw preparations and sauté or roast my radishes instead. Radishes cook up beautifully; their affinity for butter and sea salt is just as apparent in the skillet. Sautéing mellows their pungency and renders the once-crisp flesh tender, the golden edges tasting of smoke.

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