• 4-5 tablespoons ghee or cultured butter
  • 3 large radishes (such as daikon or watermelon), peeled and cut into 1” dice
  • 1 bunch broccoli rabe stems, cut into ½”-thick coins
  • sea salt and freshly ground pepper
  • 2 teaspoons thyme leaves
  • ½ cup cooked wheat berries, or buttered toast, for serving
  • 1-2 eggs 

Serves 1-2


  1. Melt 3 tablespoons ghee in a large skillet set over medium-high heat. Allow the butter to melt, foam, then turn lightly golden.
  2. Add the radish and broccoli rabe to the browned butter, and sauté until well-browned on all sides, about 3-5 minutes. Season with salt and pepper. Add the wheat berries, if using, and toss until warmed through, another minute or so. Stir in the thyme, and transfer the mixture to a plate. 
  3. Fry the egg(s) in the remaining 1-2 tablespoons of ghee, season with salt and pepper, and top the hash.