Keto Hash Browns
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Learn how to make my keto hash browns that are crispy on the outside yet fluffy on the inside. They’re made with 4 ingredients and NO potatoes! 2 grams net carbs per serving.
Why I love this recipe
My classic hash browns recipe has been a staple in my kitchen for years, so when I started dabbling with keto recipes, that was one of the first dishes I tried to give a low carb makeover to.
Potatoes are clearly in the ‘absolutely not’ column of low carb foods, so I swapped them out for cauliflower, which, when seasoned and fried correctly, tastes remarkably similar to real-deal hash browns. Here’s why I love them:
- They have a crispy coating. They’re crackling crisp yet fluffy and well-seasoned.
- Freezer-friendly. I like to store them unbaked for up to three months, then reheat them in the air fryer or oven for a quick and easy breakfast side.
- Simple ingredients. I know many keto recipes (mine included) do rely on some niche ingredients, but not these: cauliflower, eggs, cheese, and some seasonings!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Riced cauliflower. You can either rice your own cauliflower or buy a pre-riced one from the grocery store. I tested using frozen cauliflower rice and found it made for soggy hashbrowns (yes, even after thawing).
- Parmesan cheese. Adds flavor and bulks up the hashbrowns. While I usually prefer freshly grated cheese, shelf-stable cheese works well here.
- Olive oil. Just a bit to crisp up the hashbrowns. Any neutral flavored oil can be used, like avocado oil or canola oil.
- Eggs. To bind the hashbrowns. A few readers asked if water works, which I tried, and I can confidently say it does not. You’ll be left with a hash…not hash browns.
- Salt and black pepper. To taste.
How to make keto hash browns
Step 1- Prep work. Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
Step 2- Steam the cauliflower. Add riced cauliflower to a microwave-safe bowl and microwave for 2 minutes or until tender. Let it sit for 10 minutes, then use a dishcloth to squeeze out the excess moisture.
Step 3- Mix ingredients. Transfer the cauliflower to a large mixing bowl. Add the remaining ingredients and mix to combine.
Step 4- Bake. Form 8 small portions of cauliflower mixture and place them onto the baking sheet. Shape them into rectangles and bake for 40-45 minutes or until golden brown. Let them cool for 5 minutes before serving.
Can I air fry these instead?
Yes, while I find the oven yields the best texture, you can air fry the keto hashbrowns if you prefer. Place 2-3 hashbrowns in an air fryer basket lined with parchment paper. Cook them for 10 minutes or until golden brown, flipping halfway through.
Arman’s recipe tips
- Not a fan of cauliflower rice? That’s okay! Try riced jicama or rutabaga instead.
- Add mix-ins. Try shredded cheddar cheese, cooked bacon, or diced jalapeños.
- Fold in some seasonings. Try paprika, garlic powder, onion powder, or chili powder for a little heat.
- Make them restaurant-style. I prefer these hash browns as is, but if you’re trying to recreate the flavor and texture of McDonald’s hashbrowns, I suggest coating the exterior with keto breadcrumbs made from pork rinds.
Storage instructions
To store: Leftover cauliflower hash browns can be stored in an airtight container in the fridge for up to one week. It will become a little soggy, but that will be rectified when reheated.
To freeze: Place the cooled hash browns in a freezer-safe container and freeze them for up to six months.
Freezing un-cooked hashbrowns: You can also freeze the uncooked hashbrowns for up to 3 months and cook from frozen.
Reheating: Reheat in a non-stick skillet over medium heat or in the air fryer/oven until warm. Flip them midway through so they get crispy on all sides. Do not microwave, or else they’ll be super soggy.
What to serve with these
I love the sweet and savory mix, so I always pair these hash browns ith a sweet keto breakfast:
Keto Hash Browns
Ingredients
Instructions
- 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.
I have made these my husband loves them theytaste just like hash browns..
Love that, Kim. Thanks so much for taking the time to leave a wonderful review!
Flavor is spot on with these! Mine ended up quite thin and therefore overcooked for the noted cooking time, so will experiment with the thickness when placing in the tray for next time.
Thanks AP! So glad you enjoyed them. And yes, as you say, their thickness will have a big impact on their cooking time. Hopefully your second batch were spot on!
I have been following keto for 3 years. I have been missing certain things like has brown. These are awesome, I just made them. The only thing I did different was add onion powder. I like the added onion flavor
These came out crispy crunchy perfect! Only needed 10 mins at 400F. I ended up using two pieces as the toast to make a breakfast sandwich with bacon, egg and avo in between. Bon appétit!
Sounds delicious J! Thanks so much for taking the time to leave some feedback. So glad you liked them.
Hi, Arman 😊
Did you use frozen riced cauliflower for this recipe?
Hi Frances- I used standard cauliflower rice. The frozen kind could work if you thaw it out 🙂
Hi! I love your website and your recipes! I was wondering if you could do this in a waffle maker? It be so much easier for me than turning on the oven and I think getting it super crispy would be so nice.
I haven’t tried, but you are welcome to experiment and see
i tried it and its delicious. i added a little spring onion too.
Can I use frozen cauliflower instead of fresh ones?
That should be ok Mel, just make sure you thaw it first and drain away any extra liquid.
Yes the powdered kind. Thank you
Can you use the parmesan cheese you sprinkle on spaghetti?
The finely powdered one? That’s what has been used 🙂
Can any other cheese be used for this? Like Mozzarella??
I haven’t tried.
Great post! Just made it they were so good!