Keto Hash Browns
These Keto Hash Browns are SO EASY! Crispy, golden cauliflower hash browns perfect for a low-carb breakfast that’s bursting with flavor.
Equipment
- Food processor or box grater
- Mixing Bowl
- Skillet or frying pan
- Spatula
Ingredients
- 4 cups cauliflower rice Approximately 1 head of cauliflower, riced
- 1/2 cup parmesan cheese finely grated
- 2 large eggs
- 2 tablespoons olive oil for frying
- 1/2 teaspoon salt adjust to taste
Instructions
Prepare the Cauliflower
- Rice the cauliflower by chopping it into florets and pulsing in a food processor or using a box grater. Drain excess moisture by squeezing with a clean kitchen towel to ensure crispiness.
Combine Ingredients
- In a large mixing bowl, combine the riced cauliflower, grated parmesan cheese, eggs, and salt. Mix until well combined and the mixture holds together when squeezed.
Cook Hash Browns
- Heat olive oil in a large skillet over medium heat. Test oil is hot by adding a small amount of mixture – it should sizzle.
- Form the mixture into patties about 1/4 cup each and place them in the skillet. Avoid overcrowding the pan.
- Cook each side for 4-5 minutes until golden brown and crispy. Adjust heat as needed to avoid burning.
- Transfer cooked hash browns to a paper towel-lined plate to drain excess oil. Serve hot with your favorite toppings.
Notes
- Drain the cauliflower well to avoid soggy hash browns.
- You can substitute frozen cauliflower rice; thaw and drain before using.
- Try different cheeses like cheddar or feta for varied flavors.
- For a vegan version, replace eggs with flax eggs.
- Store leftovers in the refrigerator up to 3 days or freeze for longer storage.