Hashbrowns are a classic comfort food, often served up crisp and golden alongside a hearty breakfast. Traditional hashbrowns, however, come loaded with carbs that can clash with a low-carb lifestyle like the Keto diet. Here’s where these Keto Hashbrowns come in, offering that same satisfying crunch without throwing you off your game. Comforting and versatile, they’re perfect for those who are looking to keep things low-carb without sacrificing flavor or texture. Whether it’s a cozy family breakfast or a special brunch with friends, this dish is a delightful addition to the table.
These hashbrows are fabulous with a side of scrambled or poached eggs for a protein boost. To round out the meal, consider serving them with some fresh slices of avocado or a dollop of sour cream. They’re also great alongside a keto-friendly smoothie for a lighter option.
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Keto Hashbrowns
Servings: 4
Servings: 4
Ingredients
- 2 cups of riced cauliflower (fresh or thawed from frozen)
- 1 cup of shredded cheddar cheese
- 1 large egg
- 1/4 cup of almond flour
- 1 tsp of garlic powder
- 1 tbsp of fresh chives, chopped
- Salt and pepper to taste
- 2 tbsp of olive oil or avocado oil for frying
- 1 cup of shredded cheddar cheese
- 1 large egg
- 1/4 cup of almond flour
- 1 tsp of garlic powder
- 1 tbsp of fresh chives, chopped
- Salt and pepper to taste
- 2 tbsp of olive oil or avocado oil for frying
Directions
1. Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as you can. This step is important to ensure your hashbrowns get nice and crispy.
2. In a mixing bowl, combine the drained cauliflower, shredded cheddar cheese, egg, almond flour, garlic powder, and chives. Season with a decent pinch of salt and pepper.
3. Mix everything together until you have a cohesive mixture that can be shaped into patties.
4. Heat the oil in a large skillet over medium heat. Form the cauliflower mixture into small patties and place them in the skillet, flattening them slightly with a spatula.
5. Cook for about 3-4 minutes on each side, or until they turn a lovely golden brown and have a crispy exterior.
6. Transfer the cooked hashbrowns to a paper towel-lined plate to drain any excess oil.
7. Serve warm, garnished with extra chives if desired.
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Variations & Tips
- For those with nut allergies, coconut flour can be used in place of almond flour. Start with a smaller amount as coconut flour is more absorbent.
- Try adding different cheeses such as pepper jack for a spicy kick or mozzarella for a milder taste.
- You can mix in additional veggies like diced bell peppers or spinach for an extra nutrient boost.
- If you’re vegetarian, you can omit the cheese and use a flax egg (a mixture of ground flaxseed and water) instead of a regular egg.
- Make sure to use a non-stick pan or a well-seasoned cast-iron skillet to prevent the hashbrowns from sticking and to achieve the best crust.
- Leftovers can be reheated in a toaster oven or on a skillet to bring back the crispiness.
- Try adding different cheeses such as pepper jack for a spicy kick or mozzarella for a milder taste.
- You can mix in additional veggies like diced bell peppers or spinach for an extra nutrient boost.
- If you’re vegetarian, you can omit the cheese and use a flax egg (a mixture of ground flaxseed and water) instead of a regular egg.
- Make sure to use a non-stick pan or a well-seasoned cast-iron skillet to prevent the hashbrowns from sticking and to achieve the best crust.
- Leftovers can be reheated in a toaster oven or on a skillet to bring back the crispiness.
Happy cooking, and enjoy your special Keto-friendly twist on this breakfast classic!