These crispy oven-fried Keto Cauliflower Hash Browns are even better than potato hash browns, and they have just 4g net carbs per serving! Savory with spices and cheese, they pair well with eggs any way you like, any time of day.
Are you a breakfast person? I’m not a big breakfast eater early in the morning, but I love breakfast foods.
Sitting down to breakfast-for-dinner (or lunch) in the form of eggs and hash browns is always a good idea!
These Keto Cauliflower Hash Browns are crispy outside and soft inside with deep savory flavor and a hint of cheesiness. They’re quick and easy to make, and you can make a big batch and freeze them for meal prep.
This will easily become your favorite new low carb hash browns recipe!
Keto Cauliflower Hash Browns Recipe
This low carb recipe is very easy to make with ingredients that you probably already have on hand.
I like to make a double (or triple) batch so I can have a stash in my freezer!
Ingredients in Keto Cauliflower Hash Browns:
- Unsalted butter
- Onion
- Garlic
- Leftover cauliflower rice
- Parmesan cheese
- Egg white
- Scallion
- Onion powder
- Garlic powder
- Salt
- Black pepper
What if I Don’t Have Leftover Cauliflower Rice?
If you don’t have leftover Cauliflower Rice, you can always make a batch if you have time. I have a step-by-step guide on how to make Cauliflower Rice starting with a whole cauliflower. You won’t believe how easy it is!
But no worries if you don’t have time to make it from scratch! You can buy Cauliflower Rice at the grocery store; look for it in the frozen section or in the fresh produce area.
If you buy frozen Cauliflower Rice, thaw it first and then cook it for 3 minutes either in the microwave or on the stovetop. If you buy fresh cauliflower rice, cook it for 3 to 4 minutes in the microwave or on the stovetop.
Pro Tip: To make this Keto Hash Browns Recipe, you want the Cauliflower Rice to be tender, but not waterlogged or mushy.
How to Make Keto Cauliflower Hash Browns:
- Make sure your Cauliflower Rice isn’t overly wet. If it is, drain out excess moisture by pressing it in a fine mesh sieve, or spreading it out on paper towels.
- Mix together the Cauliflower Rice and other ingredients.
- Shape the mixture into patties.
- Briefly chill the patties in the freezer before baking.
- Bake and enjoy!
How to Freeze and Reheat Low Carb Hash Browns:
- Make the full recipe, and then cool the Keto Cauliflower Hash Browns to room temperature.
- Place the cooked hash browns in an even layer on a baking tray and freeze (uncovered) until completely frozen, about 2 to 3 hours.
- Put the frozen hash browns in a zip-top plastic bag.
- Label the bag with the date and contents. Store in the freezer for up to 6 months.
- To reheat hash browns in the oven, put the frozen hash browns in an oven-safe dish and cover with boil. Bake at 400F until they’re warm throughout, checking after about 10 minutes.
- To reheat hash browns in the microwave, thaw the hash browns to room temperature. Place them on a microwave-safe dish and microwave in 60-second intervals (flipping between intervals) until warm throughout.
How to Make Sure Your Hash Browns are Crispy
There are a couple easy tricks to help make sure that your hash browns end up crispy:
- Make sure your Cauliflower Rice isn’t overly wet. If it has a lot of moisture, put it in a fine mesh sieve so you can press out any excess liquid. Alternatively, you can spread it out onto a paper towel to absorb the liquid.
- Don’t forget to spray the baking pan and the tops of the hash browns with olive oil.
- Cooking these Keto Cauliflower Hash Browns at a high temperature (400F in this case), helps yield crispy hash browns. The bottoms get nice and crispy!
- If you want the tops crispy and brown too, you can broil them quickly. Stay with it because hash browns can burn fast under the broiler.
More Low Carb Breakfast Recipes:
- Keto English Muffin Recipe
- My Favorite Noatmeal (AKA Low Carb Oatmeal)
- Keto Bangers and Mash with Onion Gravy
- Cinnamon Vanilla Chia Seed Pudding
- Keto Avocado Toast
- Low Carb Biscuits and Gravy Recipe
- Keto Low Carb Quiche Lorraine
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Cheesy Cauliflower Hash Browns
Ingredients
- Olive oil spray
- 1 tablespoon unsalted butter
- 1/4 small yellow onion finely diced
- 1 large clove garlic crushed
- 1 1/2 cups leftover Cauliflower Rice
- 2 ounces freshly-grated Parmesan cheese
- 1 large egg white lightly beaten
- 1 scallion green and white parts, thinly sliced
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400F; line a large baking tray with parchment paper or a silpat liner and spray it with olive oil.
- Melt the butter in a small-medium skillet over medium-low heat. Add the onion and garlic and cook until the onion is softened, about 3 minutes, stirring frequently. Cool to room temperature.
- In a large bowl, stir together the Cauliflower Rice, Parmesan, egg white, onion powder, garlic powder, salt, black pepper, and sautéed onion/garlic mixture.
- Divide the mixture into 4 equal parts. Roll each into a ball and slightly flatten it into a circle or oval shape.
- Place the patties on the prepared baking sheet and chill in the freezer for 10 minutes.
- Spray the tops of the hash browns with olive oil, and bake until golden on the bottom, about 16 to 18 minutes.
- Broil to brown the tops (stay with it, this can happen fast!).
- Serve.
Helpful Tips
- Net Carbs: 4g per serving (each hash brown is 1 serving)
- For the crispiest hash browns, make sure your Cauliflower Rice isn't overly wet. If it has a lot of moisture, put it in a fine mesh sieve so you can press out any excess liquid. Alternatively, you can spread it out onto a paper towel to absorb the liquid.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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