What’s the number one must have hiking accessory? Why a hearty breakfast of course! Before I ventured out on my first hike on the Fairhill Trails near my home, I got busy preparing breakfast. With several organic daikon radishes in my fridge, courtesy of Fair Weather Farm at Fairhill, I decided to saute them hash-style before adding in whipped fresh farm eggs, also courtesy of Fair Weather Farm, for a hearty but light scramble. The radishes were absolutely delicious after being gently caramelized in the pan and had a texture somewhere between potato hash and roasted cauliflower. Before adding the daikon to my posole a while back, and now sauteing them, I’d only ever eaten daikon raw. They are quite delightful cooked as well and I am exciting to try different methods in the future. In this recipe, the radishes gave the eggs just enough heart without that “weighted” feeling meat or potatoes seem to add to scrambles and so this method produce a perfect pre-hike breakfast.

Daikon Scrambled Egg Tacos 

Ingredients:

2 farm fresh Eggs

4 to 5 Daikon radishes, stems removed and cubed

1 Jalapeno, chopped, optional

1/4 tsp TexJoy Chili powder, or to taste

1/4 tsp Cumin powder, or to taste

1/4 tsp Garlic powder, or to taste

1 tsp Sour Cream

1 tab good quality Butter

Salt and Pepper to taste

2 Corn tortillas, warmed over a flame or in a skillet

Garnish: 1/2 chopped Tomato

Method:

In a medium prep bowl, whip the eggs and sour cream together with a pinch of salt and pepper until well combined. Set aside. In a nonstick saute pan over med flame, melt the tab of butter. Once melted add in the daikon radish, salt and pepper, and continue cooking, stirring occasionally until the daikon begins to caramelize and crisp around the edges, about 10 to 15 minutes. Lower the flame and gently add in the whipped eggs and allow them to set slightly before stirring. Continue to gently stir the eggs around the pan until they are cooked through. Serve immediately with corn tortillas and chopped tomatoes.