Keto Hash Browns

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 93kcal

Author Arman Liew

Ingredients

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

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.

Notes

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.

Nutrition