Can I use frozen riced cauliflower for these hash browns?

Frozen pre-riced cauliflower tends to be too coarse and watery for this recipe, making it difficult for the patties to hold together. For the best, crispiest hash browns, stick to ricing a fresh head of cauliflower as fine as possible.

Why aren’t my hash browns sticking together?

If your mixture seems too loose, your cauliflower might be on the larger side or not riced finely enough. Add an extra egg and another spoonful of each flour, stirring until the mix holds shape when pressed.

Can I bake these instead of frying?

Absolutely! For a lighter option, shape patties on a parchment-lined baking sheet, spritz (or brush) with a bit of oil, and bake at 400°F for about 20-25 minutes, flipping halfway, until golden and firm.

What can I substitute for almond or coconut flour?

If you have a nut allergy or just don’t have these flours, try sunflower seed flour, ground flaxseed (for coconut), or oat fiber (not for strict keto) instead. The key is using a flour that helps absorb moisture for structure.

Cauliflower Hash Browns (Keto!) Recipe

Description

These keto-friendly cauliflower hash browns are a delicious low-carb alternative to traditional hash browns. Made with finely riced cauliflower, eggs, and a blend of almond and coconut flours, they’re crisp, savory, and perfect for breakfast, as a side, or a healthy snack. Simple to prepare and freezer-friendly, these hash browns fit easily into ketogenic, gluten-free, and vegetarian diets.

Ingredients

Scale

Cauliflower Base

1 head cauliflower, riced (about 3 cups packed)

Breading & Binding

2 tablespoons almond flour
1 tablespoon coconut flour
3 organic eggs

Seasonings

1/2 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon black pepper

For Frying

Avocado oil, as needed for frying

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Instructions

Prepare the Cauliflower Rice: Using a food processor or a hand grater, pulse or grate the cauliflower until it reaches a fine, rice-like consistency. Be sure that the pieces are as small as possible for the best texture.
Mix the Batter: In a large bowl, combine the riced cauliflower, almond flour, coconut flour, eggs, garlic powder, sea salt, and black pepper. Stir until all ingredients are evenly incorporated and the mixture forms a cohesive batter.
Heat the Skillet: Place a skillet over medium heat. Once hot, add just enough avocado oil to coat the bottom of the pan. Allow the oil to heat until shimmering.
Form and Cook Hash Browns: Scoop out about 1/4 cup of the cauliflower mixture and shape into a patty approximately 3/4-inch thick. Gently place each patty in the skillet, being careful not to overcrowd. Cook in batches if necessary. Fry each side for 3-4 minutes, or until golden brown and crisp.
Serve: Remove the hash browns from the skillet when fully cooked and set them on a paper towel to absorb excess oil. Serve immediately while hot, or allow them to cool for freezing and future use.

Notes

Frozen pre-riced cauliflower is typically too coarse for these hash browns. Use fresh and rice it finely for best results.
If your cauliflower head yields more than 3 cups riced or seems watery, add an extra egg and an additional tablespoon of flour to ensure the patties hold together.
You can freeze cooked hash browns – just let them cool, then store in an airtight container for up to 3 months. Reheat in the oven or toaster oven for crispness.
These hash browns are naturally gluten-free and vegetarian, and suitable for a keto or low-carb diet.

Nutrition

Serving Size: 1 hash brown
Calories: 65
Sugar: 1g
Sodium: 280mg
Fat: 4.5g
Saturated Fat: 0.6g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 3g
Cholesterol: 48mg