Keto Cauliflower Hashbrowns
Cauliflower hashbrowns are a keto-friendly breakfast that deliver the golden, crispy crunch of classic diner hashbrowns with a fraction of the carbs. Riced cauliflower is combined with egg, shredded cheese, and a small amount of almond flour to create patties that fry up with a crisp exterior and tender, savory interior. Garlic and onion powder build classic hashbrown flavor, while fresh herbs add brightness. These patties can be formed ahead, frozen, and cooked straight from the freezer for a fast breakfast. Serve with eggs and bacon, avocado and smoked salmon, or your favorite keto-friendly dip for a satisfying, low-carb start to the day.
Servings 4 servings
Calories 190kcal
Equipment
- box grater or food processor
- microwave-safe bowl
- clean kitchen towel or cheesecloth
- Mixing bowl
- Large nonstick or cast iron skillet
- Spatula
- Baking sheet for freezing (optional)
Ingredients
For the cauliflower hashbrowns
- 3 cups riced cauliflower, fresh or thawed from frozen about 1 small head, tightly packed
- 1 large egg lightly beaten
- 1 cup shredded mozzarella cheese low-moisture, part-skim
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup blanched almond flour super-fine
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 2 tablespoons fresh parsley or chives finely chopped, plus more for serving if desired
For frying
- 3 tablespoons avocado oil or light olive oil divided, more as needed
- 1 tablespoon unsalted butter optional, for extra flavor
Instructions
- Place the riced cauliflower in a microwave-safe bowl and microwave on high for 3 to 4 minutes until just tender, then let it cool slightly.
- Transfer the warm cauliflower to a clean kitchen towel or cheesecloth, gather it into a bundle, and squeeze firmly over the sink until you remove as much liquid as possible.
- Add the drained cauliflower to a mixing bowl and stir in the egg, mozzarella, Parmesan, almond flour, garlic powder, onion powder, salt, pepper, and chopped herbs until a thick, cohesive mixture forms.
- Divide the mixture into 8 equal portions and shape each portion into a compact patty about 1/2 inch thick, pressing firmly to help it hold together.
- Heat half of the oil and half of the butter, if using, in a large nonstick or cast iron skillet over medium to medium-high heat until the fat is hot and shimmering.
- Arrange a single layer of patties in the skillet without overcrowding and cook undisturbed for 4 to 5 minutes until the bottoms are deep golden and crisp.
- Carefully flip each hashbrown and cook for another 3 to 4 minutes until the second side is browned and the centers are set, then transfer to a paper towel lined plate.
- Repeat with the remaining patties, adding more oil or butter as needed, and adjust the heat if the hashbrowns brown too quickly before cooking through.
- Serve the cauliflower hashbrowns hot, garnished with extra herbs and your favorite keto toppings such as fried eggs, bacon, avocado, smoked salmon, sour cream, or a low carb dip.
- For make-ahead, arrange uncooked patties on a parchment lined baking sheet, freeze until solid, then transfer to a freezer bag and cook from frozen, adding a few extra minutes per side.
Notes
For the crispiest texture, do not skip squeezing out the moisture from the cauliflower, and squeeze a second time if it still feels damp. A nonstick or well seasoned cast iron skillet helps prevent sticking, and letting the patties cook undisturbed before flipping keeps them from breaking. If your mixture feels too wet to hold a patty shape, mix in an extra tablespoon of almond flour. To reheat cooked hashbrowns, use a dry skillet or air fryer instead of the microwave to preserve their crunch. Each serving, defined as two patties, stays keto-friendly at about 4 grams of net carbs, making this recipe suitable for low-carb meal prep.
Nutrition
Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 360mg | Fiber: 2g | Sugar: 2g