Easy recipe for Keto Cauliflower Hash Browns (5 steps)
Craving crispy hash browns? Our easy Keto Cauliflower Hash Browns recipe is the perfect low-carb breakfast side. Discover this healthy swap.
Ingredients
- 1 medium head of cauliflower about 4-5 cups riced
- 1 large egg lightly beaten
- ¼ cup grated Parmesan cheese
- 2 tbsp almond flour
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp sea salt or to taste
- ¼ tsp black pepper freshly ground
- 2 tbsp avocado oil or butter, for frying
Instructions
- First, prepare the cauliflower. Cut the head into florets and pulse in a food processor until it resembles rice. Steam or microwave the riced cauliflower for 3-4 minutes until tender. Let it cool slightly, then transfer to a cheesecloth or clean kitchen towel and squeeze out as much liquid as physically possible. This step is crucial for crispy hash browns.
- In a large mixing bowl, combine the thoroughly dried cauliflower rice, beaten egg, grated Parmesan cheese, almond flour, onion powder, garlic powder, salt, and black pepper. Mix everything together until it's well combined and holds together when pressed.
- Scoop about 1/4 cup of the mixture for each hash brown. Form into small, flat, round patties, about 1/2-inch thick. You should be able to make about 8 patties. Press them firmly so they don't fall apart during cooking.
- Heat the avocado oil or butter in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the cauliflower patties in the skillet, ensuring not to overcrowd the pan. You may need to cook them in two batches.
- Fry the patties for 5-7 minutes on the first side, undisturbed, until they are deep golden brown and crispy. Carefully flip them with a thin spatula and cook for another 5-7 minutes on the other side. Transfer to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite breakfast items.
Notes
Chef's Tip: The key to crispy, non-soggy cauliflower hash browns is removing the moisture. Do not skip the squeezing step! A nut milk bag also works perfectly for this.
Storage: Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an air fryer or a hot skillet to regain their crispiness.
Variations: Feel free to add 1/4 cup of shredded sharp cheddar for extra cheesiness or some finely chopped chives for a fresh, oniony flavor.
Storage: Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an air fryer or a hot skillet to regain their crispiness.
Variations: Feel free to add 1/4 cup of shredded sharp cheddar for extra cheesiness or some finely chopped chives for a fresh, oniony flavor.
