This makes for a quick HOT lunch or supper on a COLD day! And I couldn't believe how GOOD it was! You could sub in turnips or rutabaga diced for the radishes, but it'll take a bit longer to saute those and get them tender. If speed of preparation is what you're looking for, I'd stick with the radishes. For those who have never cooked radishes, they lose their "bite" and strong flavor when sauteed and are a wonderful potato sub in soups, stews and stuff like this dish:

I just love quick skillet dishes that go together in minutes! This was ready in under 30 minutes, start to finish. This was delicious, considering it had none of the carb-laden potatoes one puts in traditional hash! I ordinarily use beef in my hash, but had none thawed or leftover. I realized there’s no law that says hash HAS to be made with beef, so I reached for the container of homemade sausage I keep in the fridge.

I hesitated in adding the smoked Gouda on top of this dish, but I’m sure glad I went on and did so. It was VERY good and brought a nice flavor layer to the overall dish. This recipe is suitable for all phases of Atkins as well as Primal folks who eat dairy once in awhile. This is only suitable for Paleo diners if the cheese is omitted.

INGREDIENTS:

6 oz. lean homemade pork sausage (my recipe is here: http://buttoni.wordpress.com/2011/0...akfast-sausage/ )
2 oz. onion, chopped
1 T. bacon grease
1 c. cubed radishes
2 oz. Smoked Gouda cheese, shredded

DIRECTIONS: Place bacon grease in a wok or skillet over high heat. Add onion and saute until it begins to caramelize. Add sausage, crumbled up and brown the meat well. Add radishes and saute just until radishes are tender. Dip onto 2 serving plates and top each with 1 oz. of the cheese. Microwave just until cheese is melted. Serve and ENJOY!

NUTRITIONAL INFO: Makes 2 servings, each contains:

465 calories
39 g fat
5.1 g carbs, 1.2 g fiber, 3.9 g NET CARBS
23.2 g protein
418 mg potassium
1050 sodium
23 % RDA Vitamin B6, 42% B12, 14% C, 19% calcium, 13% copper, 18% iron, 40% niacin, 23% phosphorous, 18% riboflavin, 25% thiamin, 25% zinc

This looks really good and I love radishes, although I've never eaten them cooked. I'll have to try it!

They're much milder when sauteed like this. No bite, no strong taste. Almost sweet and buttery. I suspect you'll really like this dish!