Keto Hash Browns
Delicious low-carb keto hash browns made with cauliflower rice, perfect for a crispy breakfast without the carbs.
Ingredients
Main ingredients
- 1 bag frozen cauliflower rice Alternatively, use fresh cauliflower and process it.
- 1 large egg Helps to bind the mixture.
- ¼ cup almond flour Can substitute with coconut flour or extra cheese.
- ½ cup cheddar or mozzarella cheese Add more for extra flavor.
- to taste salt Adjust as necessary.
- to taste pepper Adjust as necessary.
- to taste garlic powder Optional for flavor.
- 2 tablespoons avocado oil or butter For frying the hash browns.
Instructions
Preparation
- Steam or microwave the cauliflower rice to soften it.
- Using a clean kitchen towel, wring out as much moisture from the cauliflower as possible.
- In a bowl, combine the drained cauliflower, egg, almond flour, cheese, salt, pepper, and garlic powder.
Cooking
- Heat avocado oil or butter in a nonstick skillet over medium heat.
- Spoon the mixture into the skillet and mash it down gently.
- Cook for about 3 minutes on each side, until crispy and golden brown.
- Do not disturb them too much while frying; let them crisp properly before flipping.
Notes
Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet for best crispiness. Can freeze and reheat later for a quick meal.