Servings: 12-15 | Calories: 110 | Net Carbs: 4g
I miss potatoes. They were an essential part of my regular diet before going keto. Only a few substitute recipes have filled the void. One of them being these cheesy, crispy, savory hash browns made with cauliflower! I’ve tried using zucchini, which worked out well also, but wouldn’t reheat as well as cauliflower-based hash browns. To reheat these (you’ll probably have leftovers and you can freeze them) you can bake in the oven for 7 minutes at 400F, or air fry them for 7 minutes at 400F. You could even reheat them stove-top in some butter.
I have eaten these by themselves, with reduced-sugar ketchup, as well as sour cream and chives. You could make a loaded cauliflower hash browns: top it with more cheese, sour cream, bacon bits — the opportunities are endless!
If you’ve tried keto hash browns recipes in the past, you may have found that some of them have a strong egg consistency. These don’t have that– their generous amount of melted butter helps cut down on the spongy texture that I’ve found in other recipes.