Make crispy, low-carb hash browns using shredded cauliflower instead of potatoes. This recipe focuses on achieving a firm, browned exterior suitable for a ketogenic diet.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings
Category:Breakfast
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups riced or finely shredded cauliflower
2 tablespoons almond flour
1 large egg, lightly beaten
1/4 cup shredded sharp cheddar cheese (optional, omit for dairy-free)
1 tablespoon avocado oil or ghee, plus more for frying
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
Prepare the cauliflower: If using fresh cauliflower, rice or shred it finely. Place the shredded cauliflower in a clean kitchen towel or several layers of paper towels. Wring out as much moisture as possible. This step is critical for crispiness.
Combine ingredients: In a medium bowl, mix the dried cauliflower, almond flour, beaten egg, cheese (if using), salt, pepper, and garlic powder until just combined. Do not overmix.
Form patties: Heat 1 tablespoon of oil or ghee in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the mixture and flatten it into a patty about 1/2 inch thick. You should get 4 to 6 patties.
Cook the hash browns: Place the patties in the hot skillet, ensuring they do not touch. Cook for 5 to 7 minutes per side until they are deep golden brown and crispy. Add more oil as needed between batches.
Serve immediately: Remove the hash browns from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot.
Notes
For the crispiest results, ensure your cauliflower is extremely dry before mixing it with the other ingredients.
If you prefer baking, bake on parchment paper at 400 degrees Fahrenheit for 15 minutes, flip, and bake for another 10 minutes until browned.
Use a firm, aged cheese like cheddar or Parmesan for better binding and flavor.