Introduction
If you're following a ketogenic diet, finding satisfying alternatives to traditional comfort foods can be a challenge. Enter Keto Cauliflower Hash Browns, a delightful twist on the classic dish that doesn't compromise on taste or texture.
Made with cauliflower, these hash browns are not only low in carbs but also packed with flavor. Perfect for breakfast, brunch, or even as a snack, they offer a crispy exterior with a tender inside, making them a favorite among keto enthusiasts.
Ingredients
- 1 medium head cauliflower, riced
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons coconut flour
- 2 tablespoons olive oil or avocado oil for frying
Directions & Preparation
- Begin by preparing the cauliflower. Remove the leaves and stem from the head of cauliflower, then cut it into florets. Using a food processor or box grater, rice the cauliflower until it resembles small granules.
- Place the riced cauliflower in a microwave-safe bowl, cover it, and microwave on high for about 5-7 minutes. This step helps soften the cauliflower. Allow it to cool slightly before handling.
- Once cooled, transfer the riced cauliflower to a clean kitchen towel or cheesecloth. Gather the edges and twist to squeeze out as much moisture as possible. This step is crucial to achieving crispy hash browns.
- In a mixing bowl, combine the drained cauliflower, beaten egg, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, pepper, and coconut flour. Mix thoroughly until all ingredients are well combined.
- Heat the olive oil or avocado oil in a large skillet over medium heat. Form the cauliflower mixture into small patties, about 2-3 inches in diameter, and carefully place them in the hot skillet.
- Cook the hash browns for about 4-5 minutes on one side, or until they are golden brown and crispy. Flip the patties gently and cook for another 4-5 minutes on the other side.
- Once cooked, remove the hash browns from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve immediately for the best texture.
FAQs
What can I do if my hash browns are too soggy?
Ensure you squeeze out as much moisture as possible from the riced cauliflower before mixing it with other ingredients.
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen riced cauliflower. Just be sure to thaw and drain any excess moisture before using.
How can I make these hash browns spicier?
Add some cayenne pepper or chopped jalapeños to the mixture for an extra kick.
What if my hash browns fall apart while cooking?
Make sure you’re using enough coconut flour to hold the mixture together, and avoid overcrowding the skillet.
Can I add other vegetables to the mix?
Yes, feel free to add finely chopped bell peppers or zucchini for added flavor and texture.
How can I serve these hash browns for brunch?
Pair them with poached eggs, avocado slices, and a sprinkle of fresh herbs for a delightful meal.
Conclusion
Keto Cauliflower Hash Browns are an excellent way to enjoy a beloved classic while sticking to your low-carb lifestyle. Their versatility allows you to customize them with your favorite seasonings and toppings.
Whether enjoyed alongside eggs, as a snack, or even topped with savory sauces, these hash browns are sure to become a staple in your keto kitchen. Give them a try and savor the flavor without the carbs!
Recipe Card
Delicious Keto Cauliflower Hash Browns Recipe
Ingredients
- 1 medium head cauliflower riced
- 1 large egg beaten
- 1 cup shredded cheddar cheese
- 1/4 cup green onions chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons coconut flour
- 2 tablespoons olive oil or avocado oil for frying
Instructions
- Begin by preparing the cauliflower. Remove the leaves and stem from the head of cauliflower, then cut it into florets. Using a food processor or box grater, rice the cauliflower until it resembles small granules.
- Place the riced cauliflower in a microwave-safe bowl, cover it, and microwave on high for about 5-7 minutes. This step helps soften the cauliflower. Allow it to cool slightly before handling.
- Once cooled, transfer the riced cauliflower to a clean kitchen towel or cheesecloth. Gather the edges and twist to squeeze out as much moisture as possible. This step is crucial to achieving crispy hash browns.
- In a mixing bowl, combine the drained cauliflower, beaten egg, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, pepper, and coconut flour. Mix thoroughly until all ingredients are well combined.
- Heat the olive oil or avocado oil in a large skillet over medium heat. Form the cauliflower mixture into small patties, about 2-3 inches in diameter, and carefully place them in the hot skillet.
- Cook the hash browns for about 4-5 minutes on one side, or until they are golden brown and crispy. Flip the patties gently and cook for another 4-5 minutes on the other side.
- Once cooked, remove the hash browns from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve immediately for the best texture.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
