Take kohlrabi, parsnips or both, peel with a knife, leaving the white flesh underneath, and then cut into small cubes.
Heat a skillet with oil and add in parsnip/kohlrabi chunks. Season with a tsp each salt, pepper, garlic powder and hot paprika, and cook until crispy outside and soft inside (I recommend covering the pan).
When they are ready, fry a few eggs and finely chop shiso and cilantro together.
Serve non-potatoes with eggs and herbs and enjoy!
Submitted by Adrienne Mishkin