Cheesy Cauliflower Hash Browns
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.
Servings 4 servings
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!).
- 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.
Serving: 1hash brown | Calories: 106kcal | Carbohydrates: 5g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 332mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 30mg | Calcium: 188mg | Iron: 1mg