Hungry for more keto breakfast recipes? Try my keto quiche, keto breakfast casserole, or sous vide egg bites next. Weekends are when we make more elaborate breakfasts in my house, and hash browns are always on the menu. To stay low-carb, I came up with a keto version of my traditional hash browns that are golden brown and crunchy on the outside yet light and fluffy in the center.
Why I love this recipe
Simple ingredients. Each of which are everyday pantry staples. Made with no actual potatoes. Instead, I used cauliflower rice, though you’d never know the difference! They have a crispy coating. They’re crackling crisp yet fluffy and well-seasoned, like all good hash browns should be. Freezer-friendly. Store them un-baked for up to three months, then reheat them in the air fryer for a quick and easy breakfast side.
Ingredients needed
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. Parmesan cheese. For saltiness and to bulk 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. Salt and black pepper. To taste.
How to make keto hash browns
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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.
Arman’s recipe tips
Not a fan of cauliflower rice? That’s okay! Try riced jicama or rutabaga instead. Add mix-ins. Like 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. 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. To freeze: Place the cooled hash browns in a freezer-safe container and freeze them for up to six months. Reheating: Reheat in a non-stick skillet over medium heat or in the air fryer until warm. Flip them midway through so they get crispy on all sides.
What to serve with these
Keto pancakes Keto waffles Keto oatmeal Keto yogurt
