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Keto Crispy Cauliflower Hash Browns

A stack of perfectly golden and crispy Keto Crispy Cauliflower Hash Browns on a white plate.

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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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