Low Carb Cauliflower Hash Browns (Keto)

These Cauliflower Hash Browns A perfect low carb hash brown alternative. They are patties made with a mixture of chopped cauliflower and eggs, then fried until golden and crispy.

Cauliflower Easy Hash Browns Recipe

These paleo-friendly and keto cauliflower hash browns are a great addition to any breakfast or brunch. They’re easy to make and perfect for satisfying your classic hash browns cravings!

Enjoy these hash browns right away or store them in the fridge or freezer for the perfect meal prep recipe!

Can I eat hash browns on a keto diet?

Unfortunately, no. If you’re following a ketogenic diet, traditional hash browns are a no-go. There are more carbs in one potato than there are in a day on a keto diet.

Luckily, we have alternatives like these cauliflower hash browns. They’re crunchy and delicious, and will totally satisfy your hash brown cravings.

What Are Cauliflower Hash Browns Made Of?

• cauliflower: You need 1 head of cauliflower to produce the 3 cups of rice cauliflower listed.I recommend Water Your Own Cauliflower. Frozen premixed cauliflower is not good enough for this recipe.
• flour: I use a combination of almond flour and coconut flour. I do not recommend adding other flours. This recipe is designed specifically for those two.
• Egg: Eggs are needed to hold everything together.
• seasoning: We season it with a simple combination of garlic powder, sea salt, and black pepper.
• Oil: I love frying in avocado oil.

How to Make Hash Browns with Cauliflower

This delicious hash browns recipe takes about 10 minutes to prepare!

1. In a bowl, combine eggs, cauliflower rice, almond flour, coconut flour, and seasoning.
2. Scoop 1/4 cup of the cauliflower mixture out of the bowl and form it into the patties. Repeat the above steps for the remaining mixture.
3. Heat a skillet over medium heat, add oil, and gently drop the patties into the skillet. You may need to cook in batches. Cook until golden brown on all sides and serve or cool and store.

Can these be baked instead of fried?

Yes, but you will need to adjust the recipe. Baking works differently than frying.

If you really want to bake your hash browns, reduce the amount of eggs to 2 eggs and bake them after the sides are done to ensure they come out nice and crispy.

service suggestion

These Cauliflower Hash Browns serve classic hash browns any way you want! enjoy them:

how to store

These potato patties store beautifully, so I like to make a ton and keep them in the fridge or freezer for meal prep!

refrigerator: To store hash browns in the refrigerator, let them cool completely, then store them in an airtight container for up to 4 days.

refrigerator: To freeze your hash browns, cook them and let them cool completely. Arrange them in a single layer on a parchment-lined baking sheet and freeze until firm. Once they are completely frozen, transfer to a ziplock bag and store in the refrigerator for up to 3 months.

reheaton the stovetop, oven, or air fryer to reheat and re-crisp.

More Cauliflower Recipes You’ll Love

• In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.

• Heat skillet over medium heat. Once hot, coat the pan with oil.

• Scoop out 1/4 cup cauliflower mixture, form hash brown patties about 3/4 inch thick, and place lightly in skillet. Repeat with remaining mixture, cooking in batches if necessary.

• Cook hash browns until golden brown, about 3-4 minutes per side.

• Serve immediately or chill and freeze for future use.

Note: The rice flour for frozen pre-ground cauliflower is not fine enough! !
Cauliflower comes in all sizes. If you have larger cauliflowers or make more cauliflower rice, it seems like it takes a little extra love to firm them up, an egg and a tablespoon of flour. 3 cups of packaged riced cauliflower is the correct consistency for these rolls.
Baking these won’t have the same effect. If you bake these, you will need to reduce the number of eggs to two eggs. We also recommend grilling both sides at the end to try and get a crispy exterior.

Serve: 9GCalories: 84kcalcarbohydrate: 5Gprotein: 3.2Gfat: 6.2GSaturated fat: 1.5Gcholesterol: 55mgsodium: 238mgfiber: 3Gsugar: 1G