These keto hash browns are crispy on the outside and soft on the inside, baked to a perfect golden brown! With just four ingredients, they make a fantastic low-carb breakfast option, containing only 3 grams of net carbs per serving.
Keto Hash Browns
When it comes to special keto breakfast recipes, I love making breakfast cake, muffins, and these keto hash browns. Growing up, weekdays meant quick breakfasts like cereal or toast with peanut butter, thanks to my busy school schedule. But weekends were different. My mom would prepare savory breakfasts, including eggs, sausage, sautéed mushrooms, and her homemade hash browns.
Unlike typical hash browns, my mom made them from scratch using shredded potatoes and eggs, baking them instead of frying. They were my favorite breakfast item and the first recipe she taught me. When I moved out and embraced a keto lifestyle, I swapped potatoes for cauliflower and was thrilled with the results.
These keto hash browns have been a great addition to my savory breakfast plates and even as a side dish for dinner. Baked like my mom’s version, they offer a healthier option.
Without grains or potatoes, these hash browns have a crispy exterior and a soft, fluffy interior. They taste just like traditional hash browns, without any cauliflower flavor. When I served them at a brunch, my friends couldn’t believe they were low carb!
Ingredients
- 4 cups cauliflower rice (about 1 head of cauliflower)
- 1/2 cup finely grated parmesan cheese
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 teaspoon salt (to taste)
Instructions
- Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
- In a microwave-safe bowl, microwave the riced cauliflower for 2 minutes until slightly tender. Let it sit for 10 minutes, then use a dishcloth to squeeze out excess moisture.
- Transfer the cauliflower to a large bowl. Add the remaining ingredients and mix well.
- Form the mixture into 8 small portions and place them on the baking sheet. Shape them into rectangles.
- Bake for 40-45 minutes until golden brown. Let them cool on the sheet for 5 minutes before serving.
Notes
- To store: Keep leftover hash browns in the refrigerator, covered, for up to 1 week.
- To freeze: Place cooled hash browns in a ziplock bag and freeze for up to 6 months.
- Reheating: Use a hot non-stick pan or air fryer until crispy on all sides.
Nutrition (per serving):
Calories: 93
Carbohydrates: 4g
Protein: 5g
Fat: 7g
Sodium: 142mg
Potassium: 262mg
Fiber: 2g
Vitamin A: 116IU
Vitamin C: 39mg
Calcium: 99mg
Iron: 1mg
Net Carbs: 2g
