This post may contains Amazon affiliate and other affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Your support helps me continue to provide quality content. I only recommend products I personally trust and believe will add value to your experience. For more details, please visit my Privacy Policy.
Low-carb dieters often find themselves craving hash browns, but instead of giving in, they should simply try these Keto Cauliflower Hash Browns. These keto-friendly low carb substitutes are not only satisfying but can be enjoyed without the guilt of carbs.
Why You’ll Love This Recipe
• Crispy edges with a soft interior
• Low-carb alternative to traditional hash browns
• Perfect for a keto breakfast or snack
• Simple ingredients and easy to make
• Only 2 net carbs per serving
My Personal Experience
I absolutely love how these crispy cauliflower hash browns turned out! When I first made them, I was a little skeptical about cauliflower being able to mimic the crispy texture of potatoes, but I was pleasantly surprised. The smell of them baking in the oven reminded me so much of the hash browns I used to eat before going keto. I’ve made these multiple times now, and they’re a huge hit at brunches or as a side with eggs. The best part is that I can make a batch and keep them in the fridge for a couple of days—great for quick meals. Give them a try, and you’ll see just how delicious cauliflower can be!
Ingredients & Substitutions
• Cauliflower – The main base for these hash browns. If you don’t have cauliflower, you could try broccoli, but cauliflower offers the best texture and taste.
• Egg – Acts as a binder. If you’re vegan, use a flax egg or chia egg as a substitute.
• Shredded Cheese – Cheddar or mozzarella work well. You can use dairy-free cheese if you’re avoiding dairy.
• Almond Flour – Helps give the hash browns a crispy texture. You can substitute with coconut flour, but use less as it absorbs more moisture.
• Olive Oil – For frying the hash browns. You can also use avocado oil or coconut oil.
• Salt and Pepper – Basic seasonings. You can add extra spices like garlic powder, onion powder, or paprika for more flavor.
How to Make It: Simple Instructions for Perfect Results
Prepare the Cauliflower: If you are using fresh cauliflower then grate it finely. If using frozen, defrost it first, then use a clean kitchen towel or paper towels to squeeze out as much moisture as possible. The cauliflower should be as dry as possible.
Mix the Ingredients: In a bowl, put the ingredients; beaten egg, cauliflower that has been grated, parmesan, cheddar, garlic powder, onion powder, and suitable pinch of salt and black pepper powder. Stir until all ingredients are well combined.
Form the Hash Browns: Take small amount of mixture and mold it into flat, round shapes, pressing firmly so they hold their shape.
Cook: Heat the coconut oil in a skillet over medium heat. When the oil is hot, add the cauliflower patties and cook for about three to four minutes on each side, or until they turn golden brown and crispy.
Tools You’ll Need
• Baking Sheet – To bake the hash browns to a golden brown.
• Parchment Paper – Helps with easy cleanup and prevents sticking.
• Grater or Food Processor – To rice the cauliflower into small pieces.
• Mixing Bowl – To combine all the ingredients.
Tips for the Best Hash Browns
• Dry Your Cauliflower Well: Make sure to remove as much moisture as possible from the cauliflower to ensure the hash browns get crispy.
• Adjust the Seasoning: Feel free to add more spices like onion powder or smoked paprika for extra flavor.
• Don’t Overcrowd the Pan: If you’re frying these, make sure there’s enough space between each patty for them to crisp up properly.
• Bake, Don’t Fry: To keep them healthier, I prefer to bake them. They get just as crispy in the oven with less oil.
Storage Instructions
• Store: Place in an airtight container in the fridge for 3-4 days.
• Meal Prep: These hash browns are perfect for meal prep! Make a big batch, and store in the fridge. Reheat in the oven for 5-10 minutes for a crispy texture.
• Freeze: Freeze any leftovers by placing them on a baking sheet and freezing individually. Once frozen, transfer them to a Ziploc bag. They can be stored for up to 3 months.
Nutritional Information (per serving)
• Total Carbs: 6g
• Fiber: 4g
• Net Carbs: 2g
• Sugar: 2g
• Protein: 6g
• Fat: 10g
Total Calories: 140
Crispy Keto Cauliflower Hash Browns
Equipment
- Baking Sheet
- Parchment Paper
- Grater or Food Processor
- Mixing bowl
Ingredients
- 1 medium head of cauliflower
- 1 large egg
- 1 cup shredded cheddar or mozzarella cheese
- 1/4 cup almond flour
- Salt and pepper, to taste
- garlic powder, onion powder, paprika (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Steam the cauliflower florets for 5-7 minutes until tender, then cool.
- Use a food processor or grater to rice the cauliflower.
- Place the riced cauliflower in a clean kitchen towel and squeeze out excess moisture.
- In a bowl, combine the cauliflower, egg, cheese, almond flour, salt, and pepper. Mix until well combined.
- Shape the mixture into small patties and place on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Serve immediately and enjoy!
Like this recipe? Please leave a comment with your feedback below, and don’t forget to follow our Facebook page for more tasty keto recipes! Also, bookmark our website for easy access to new recipes and updates
Subscribe to our newsletter!
