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Keto Crispy Cauliflower Hash Browns

A stack of four golden-brown, crispy Keto Crispy Cauliflower Hash Browns on a white plate.
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Make crispy, low-carb hash browns using cauliflower instead of potatoes. This recipe focuses on removing moisture for the best texture.

Ingredients

Scale
  • 2 cups riced cauliflower, thawed if frozen
  • 2 tablespoons almond flour
  • 1 large egg, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil or butter, for frying

Instructions

  1. Place the riced cauliflower in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. This step is crucial for crispiness.
  2. In a medium bowl, combine the dried cauliflower rice, almond flour, beaten egg, Parmesan cheese, salt, and pepper. Mix until just combined. Do not overmix.
  3. Heat the avocado oil or butter in a large non-stick skillet over medium heat.
  4. Scoop 1/4 cup portions of the mixture into the hot skillet. Gently flatten each portion with a spatula to form a hash brown patty. Do not crowd the pan.
  5. Cook for 5 to 7 minutes per side, pressing down occasionally, until the hash browns are deep golden brown and crispy.
  6. Remove the hash browns from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.

Notes

  • For extra crispiness, you can bake the patties at 400°F (200°C) for 15 minutes, flipping halfway, before a final quick pan-fry.
  • Ensure your cauliflower is completely dry before mixing ingredients; excess water prevents browning.
  • Use finely grated Parmesan cheese for better binding.

Nutrition

Find it online: https://savorsensations.com/keto-crispy-cauliflower-hash-browns/