This keto hash brown recipe is one that you can make ahead and freeze for a an easy low carb breakfast. It’s also very versatile so you can remove the cheese if you want to reduce the dairy content. You can also add finely chopped bacon, sausage, or deli meat to the recipe.
Per Serving: 118 calories; 8.2 3 8.8 54 484
Ingredients
- 2 1/2 cups grated cauliflower (or frozen riced cauliflower)
- 3/4 cup shredded cheddar cheese
- 1 medium egg
- 2 tsp chopped chives
- 1/4 tsp salt
- pinch of black pepper
- cooking spray
- (optional) 1 pinch garlic powder and cayenne pepper
- (optional) 1/2 cup bacon bits
Method:
Step 1- Make the bacon bits by pan-frying 4 slices of bacon until crisp. Then chop or crumble the bacon into small pieces.
Step 2- Preheat the oven to 400 degrees F (200 degrees C).
Step 3- Grate the cauliflower and place in a microwave-safe bowl. If using frozen cauliflower rice, thaw it and put in a microwave safe bowl. Cook the cauliflower on high for 2 minutes and the cool it completely.
Step 4- Using a clean kitchen cloth or cheesecloth, wring cauliflower to remove as much moisture as possible. Transfer cauliflower to a large mixing bowl and add Cheddar cheese, egg, bacon bits, chives, salt, pepper, garlic powder, and cayenne. Mix until everything is combined. The mixture will be a bit wet and sticky.
Step 5- Spray a large baking sheet with cooking spray. Divide the cauliflower mixture into 5 equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals.
6- Bake in the preheated oven for 15 minutes or until brown. Turn broiler on low and broil until crispy, this will take about 5 minutes.
Cool at room temperature until firm.
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