These keto hash browns are crispy on the outside, soft and fluffy on the inside, and baked until golden brown! Made with just 4 ingredients, they are a fantastic low carb breakfast option! 3 grams net carbs per serving.
Keto Hash Browns
Growing up, my weekday breakfasts were pretty stock standard. Being a busy student, mom would always have several kinds of cereal on hand or toast with peanut butter. She made sure we never skipped breakfast and always left for school with a full stomach. Weekends, however, were another story. My mom loved to make my sister and me a savory breakfast, with a variety of different foods. Besides eggs, sausage, and sauteed mushrooms, she also made homemade hash browns.
Now, my mom’s hash browns were a little bit different. She’d make them from scratch and use a combination of shredded potatoes and egg, and instead of deep frying them, she’d bake them. They were hands down my favorite part of breakfast and also the very first recipe my mom ever taught me! When I moved out of home, they were one of the first things I ever made in my apartment and when I went keto, I tried subbing out the potato for cauliflower and was THRILLED with the results.
I’ve been meaning to share a keto hash brown recipe for quite some time. They’ve been a fantastic addition to my savory breakfast plates and I also love having them as a side dish with my dinners. Like my mom’s hash browns, these are baked, making them a healthier option to boot!
No grains and no potato are needed, but you’d never tell. The texture is crunchy and crispy on the outside, but soft and fluffy on the inside. They are salty and taste just like a traditional hash brown would, with no cauliflower taste at all!
I had some friends over for a big brunch the other morning and served them these hash browns and NO ONE believed me when I said they were low carb- They thought it was full of potatoes!
How do you make keto hash browns?
- Riced cauliflower– You can either rice your own cauliflower or buy a pre-riced one from the grocery stores. Avoid using frozen cauliflower rice, as it will yield soggy hashbrowns.
- Parmesan cheese– The shelf stable varieties are best, as it has less of a more cheesy texture and flavor.
- Olive oil– Any neutral flavored oil can be used.
- Eggs– Holds the hashbrowns together.
- Salt and pepper– To taste!
Start by placing your riced cauliflower into a microwave safe bowl. Microwave it for 1-2 minutes, or until lightly tender. Let the cauliflower sit for 10 minutes. Next, using a dishcloth, place the cauliflower into it and squeeze out all excess moisture. Place the cauliflower back into the mixing bowl. Add the remaining ingredients and mix well, until combined.
Now, line a large baking tray with parchment paper and generously coat it with cooking spray. Using your hands, form 4 large or 8 small portions of the hashbrown mixture. Shape them into a rectangular shape and place them on the baking dish. Bake for 40-45 minutes, or until crispy and cooked on top. Remove from the oven and let cool on the tray for 5 minutes, to set.
Tips to make the best low carb hash browns
- If you’d like to make these in the air fryer, you will need to cook them with a silicone pan in it. Cook it for 20 minutes, or until golden brown. Once it has cooked, remove the pan and cook over the tray for a further 2 minutes, to make it extra crispy on both sides.
- Use a very thin and flat baking tray to cook the hashbrowns. This helps them from becoming soft and soggy on the bottoms.
- Oven makes and models vary, so you may need to cook them a little longer.
- Let the hash browns cool on the pans for 5 minutes so they have extra time to set.
Storing and freezing cauliflower hash browns
- To store: Leftover hash browns should be stored in the refrigerator, covered. They will keep well for up to 1 week.
- To freeze: Place the cooled hash browns into a ziplock bag and store them in the freezer for up to 6 months.
- Reheating: Either use a hot non-stick pan or air fryer. Heat up until crispy on all sides.
More keto breakfast recipes to try
Keto Hash Browns
- 4 cups cauliflower rice approximately 1 head of cauliflower
- 1/2 cup parmesan cheese finely grated
- 2 large eggs
- 2 tablespoon olive oil
- 1/2 teaspoon salt to taste
- Preheat the oven to 200C/400F. Line a flat baking sheet with parchment paper and set aside.
- In a microwave safe bowl, add your riced cauliflower and microwave for 2 minutes, until slightly tender. Remove from the microwave and let the cauliflower sit for 10 minutes, before using a dishcloth to squeeze out all excess moisture.
- Transfer the cauliflower into a large mixing bowl. Add the remaining ingredients and mix well, until combined.
- Using your hands, form 8 small portions of the mixture and place them onto the lined sheet. Form into rectangular shapes and bake for 40-45 minutes, or until golden brown. Remove the hash browns from the oven and let cool on the sheet for 5 minutes, before serving.