These Keto Cauliflower Hash Browns are the perfect low-carb alternative to traditional hash browns—crispy on the outside, tender on the inside, and packed with savory flavor. Made with simple, wholesome ingredients like riced cauliflower, almond flour, and cheddar cheese, they’re paleo-friendly and incredibly satisfying. Quick to prepare and even quicker to devour, they make a great breakfast or side dish for anyone focusing on clean, healthy eating. Ideal for busy mornings or meal prep, these hash browns are a tasty way to stay on track without sacrificing flavor.
Ingredients
- 2 cups riced cauliflower
- 1/2 cup shredded cheddar cheese
- 1 large egg
- 2 tbsp almond flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt, to taste
- 2 tbsp avocado oil, for frying
Instructions
- Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. This is important to help the hash browns hold together and become crispy.
- Transfer the drained cauliflower to a large bowl. Add the shredded cheese, egg, almond flour, garlic powder, onion powder, and a pinch of salt. Stir the mixture until well combined and evenly mixed.
- Divide the mixture into 4 equal portions. Using your hands, shape each portion into a flat patty about 3 inches wide and 1/2 inch thick. Place them on a plate or parchment-lined tray.
- Heat the avocado oil in a nonstick skillet over medium heat. Once the oil is hot, gently place the hash brown patties in the pan without overcrowding — you may need to cook in batches.
- Cook the hash browns for 3–4 minutes on the first side, or until golden brown and crisp. Avoid moving them too early to prevent breaking.
- Carefully flip each patty using a wide spatula and cook for another 3–4 minutes on the other side, until golden and cooked through.
- Once done, transfer the cooked hash browns to a plate lined with paper towels to drain any excess oil.
- Serve warm as a side dish or with your favorite keto-friendly toppings such as sour cream or avocado slices.
Nutritional Information (Per Serving)
Calories: 210
Protein (g): 9
Fat (g): 17
Carbohydrates (g): 7
Fiber (g): 2
Sugar (g): 2
Sodium (mg): 270
Storage Instructions
Store leftover cauliflower hash browns in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them by placing cooled hash browns in a single layer on a baking sheet until frozen, then transferring them to a freezer-safe bag or container. They will keep in the freezer for up to 2 months.
Reheating Instructions
To reheat, warm the hash browns in a skillet over medium heat with a small amount of avocado oil until heated through and crispy on both sides. You can also reheat them in a 375°F oven for about 10 minutes. Avoid microwaving if possible, as it may result in a softer texture.
Modifications and Additions
To boost the protein content while keeping the dish paleo-friendly, you can add finely chopped cooked bacon or diced chicken breast into the mixture before frying. For added fiber and micronutrients, mix in finely chopped spinach, kale, or grated zucchini (be sure to squeeze out excess moisture). Nutritional yeast can also be added for a cheesy flavor enhancement and a B-vitamin boost while maintaining dairy-free compliance for strict paleo followers. These additions keep the recipe low-carb and nutrient-rich.
