Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

  • Low-Carb and Keto-Friendly: Made with cauliflower, these hash browns fit perfectly into a keto or low-carb diet.

  • Crispy Texture: The combination of cauliflower and cheese creates a crispy exterior while remaining tender inside.

  • Quick and Easy: Simple to make in under 30 minutes, ideal for a quick breakfast or side dish.

  • Healthy and Delicious: Packed with fiber, healthy fats, and flavor, these hash browns are a great way to enjoy a keto-friendly version of a classic dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 medium head of cauliflower (or 4 cups cauliflower rice)

  • 1/2 cup shredded cheddar cheese (or any cheese of choice)

  • 2 large eggs

  • 1 tablespoon almond flour (or coconut flour)

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper, to taste

  • 2 tablespoons olive oil or avocado oil (for frying)

  • Fresh parsley (optional, for garnish)

Directions

  1. Prepare the Cauliflower: If using a whole head of cauliflower, cut it into florets and pulse it in a food processor until it resembles rice (about 4 cups). If you’re using pre-riced cauliflower, simply skip this step.

  2. Cook the Cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave it for 5-6 minutes to soften. Alternatively, you can sauté the cauliflower rice in a pan for 5-7 minutes until it becomes tender and moisture evaporates. Let it cool slightly.

  3. Make the Hash Brown Mixture: Once the cauliflower is cool enough to handle, place it in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. This step is crucial for getting crispy hash browns. In a large bowl, mix the cauliflower, shredded cheese, eggs, almond flour, garlic powder, onion powder, salt, and pepper.

  4. Form the Hash Browns: Using your hands, shape the cauliflower mixture into small patties, about 2-3 inches in diameter. You should get about 6-8 patties, depending on the size.

  5. Cook the Hash Browns: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the cauliflower patties and cook for 4-5 minutes on each side, or until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan.

  6. Drain and Serve: Once cooked, place the hash browns on a paper towel-lined plate to absorb any excess oil. Garnish with fresh parsley, if desired, and serve immediately.

Servings and Timing

  • Servings: 4

  • Preparation Time: 10 minutes

  • Cooking Time: 15-20 minutes

  • Total Time: 25-30 minutes

Variations

  • Spicy Version: Add a pinch of cayenne pepper or chili flakes to the mixture for a little heat.

  • Cheese Options: Swap out the cheddar for mozzarella, Parmesan, or a blend of cheeses for different flavors.

  • Add Herbs: Mix in fresh herbs like parsley, chives, or dill for added flavor.

  • Dipping Sauce: Serve with a keto-friendly dipping sauce, such as ranch, sour cream, or guacamole.

Storage/Reheating

  • Storage: Store leftover hash browns in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat in a skillet over medium heat for 2-3 minutes on each side until crispy again, or place in the oven at 350°F (175°C) for 5-7 minutes to crisp them up.

FAQs

Can I freeze these hash browns?

Yes, you can freeze them! After cooking, let the hash browns cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. To reheat, bake them in the oven or crisp them up in a skillet.

How do I keep the hash browns crispy?

The key to crispy hash browns is removing as much moisture from the cauliflower as possible. After microwaving or sautéing the cauliflower, be sure to squeeze out any excess water with a towel or cheesecloth.

Can I use a different flour instead of almond flour?

Yes, coconut flour or any low-carb flour can be used as a substitute. If using coconut flour, reduce the amount to 1 tablespoon since coconut flour absorbs more moisture than almond flour.

Can I bake these hash browns instead of frying them?

Yes, you can bake them! Preheat the oven to 400°F (200°C) and place the patties on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until crispy and golden.

How can I make these hash browns vegan?

To make these hash browns vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based cheese.

Conclusion

Keto Cauliflower Hash Browns are a delicious and healthy twist on a breakfast classic. With their crispy exterior and tender interior, these hash browns are perfect for anyone following a low-carb or keto diet. They’re quick to make, versatile, and full of flavor, making them the ideal addition to your morning routine or as a side dish for any meal. Enjoy the crispy goodness without the guilt!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto Cauliflower Hash Browns

Keto Cauliflower Hash Browns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25-30 minutes
  • Yield: 4 servings
  • Category: Snack, Side Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Keto Cauliflower Hash Browns are a low-carb, gluten-free twist on traditional hash browns. Made with cauliflower, cheese, and simple seasonings, these crispy hash browns are perfect for breakfast, brunch, or as a side dish. A healthy, flavorful alternative to classic hash browns that fits seamlessly into your keto diet.

Ingredients

For the Hash Browns:

  • 1 medium head of cauliflower (or 4 cups cauliflower rice)

  • 1/2 cup shredded cheddar cheese (or cheese of choice)

  • 2 large eggs

  • 1 tablespoon almond flour (or coconut flour)

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper, to taste

  • 2 tablespoons olive oil or avocado oil (for frying)

  • Fresh parsley (optional, for garnish)

Instructions

  1. Prepare the Cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles rice (about 4 cups). If using pre-riced cauliflower, skip this step.

  2. Cook the Cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave for 5-6 minutes. Alternatively, sauté in a pan for 5-7 minutes until tender and moisture evaporates. Let it cool slightly.

  3. Make the Hash Brown Mixture: Once cool, place cauliflower in a clean kitchen towel or cheesecloth and wring out excess moisture. In a large bowl, mix the cauliflower with shredded cheese, eggs, almond flour, garlic powder, onion powder, salt, and pepper.

  4. Form the Hash Browns: Shape the mixture into small patties (about 2-3 inches in diameter). You should get 6-8 patties.

  5. Cook the Hash Browns: Heat oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side, until golden brown and crispy. Work in batches if needed.

  6. Drain and Serve: Once cooked, place the hash browns on a paper towel-lined plate to absorb excess oil. Garnish with fresh parsley, if desired, and serve immediately.

Notes

Spicy Version: Add a pinch of cayenne pepper or chili flakes to the mixture for extra heat.Cheese Options: Substitute cheddar with mozzarella, Parmesan, or any cheese you like.Herbed Elote: Add fresh parsley, chives, or dill for added flavor.Dipping Sauce: Serve with keto-friendly dipping sauces like ranch, sour cream, or guacamole.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star