Okay. My worlds collided today.
My Asian store had a huge box of beautiful daikon. I had a can of cream of mushroom soup in the pantry. So...funeral fauxtatoes!
You could easily do this without the cream of crap soup. I will not use the canned soup in the future, but it sure was junky fabulous!
Really great dish.
Shred the daikon with the food processor. Squeeze the daikon dry ( I also rolled them in a towel), then proceed as if you were using potato.
I used less butter than what was called for in the funeral recipe. Daikon doesn't absorb as much as potato so you don't need the overkill of fat. This is really a comfort food dish and it is nice to know that you don't have to "carb up" to enjoy it.
I modified the copycat recipe for Cracker Barrel cheesy hash browns, but I am sure any of the ubiquitous recipes on the net will work.
You HAVE to!
Put the shredded daikon in the colander and squeeze. Then, roll them in a kitchen towel. Then....proceed to goodness.
I used this recipe as a base, but only used a few tablespoons of butter. I also think I halved the recipe because it made a ton.
This is pure genius. Thank you for posting! Choose the smaller daikon radishes for a less astringent flavor.