Description
Make low-carb, crispy hash browns using cauliflower instead of potatoes. This recipe uses almond flour for binding and pan-frying for a crunchy texture.
Ingredients
Scale
- 2 cups riced cauliflower, raw
- 2 tablespoons almond flour
- 1 large egg, lightly beaten
- 1/4 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons avocado oil or butter, for frying
Instructions
- Place the riced cauliflower in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible. This step is crucial for crispiness.
- In a medium bowl, combine the dry cauliflower, almond flour, beaten egg, cheddar cheese, garlic powder, salt, and pepper. Mix until everything is evenly combined.
- Heat the avocado oil or butter in a large non-stick skillet over medium heat.
- Scoop about 1/4 cup of the mixture and place it into the hot skillet. Gently flatten each portion with a spatula to form a patty about 1/2 inch thick. Do not overcrowd the pan.
- Cook for 4 to 6 minutes per side, until the hash browns are deep golden brown and crispy. Press down lightly during cooking to help them crisp up.
- Remove the hash browns from the skillet and place them on a plate lined with a paper towel to drain any excess oil.
- Serve immediately for the best crispy texture.
Notes
- For extra crispiness, you can finish the cooked hash browns in an air fryer at 375°F for 3 minutes after pan-frying.
- If you prefer not to use cheese, substitute the cheddar with 1 tablespoon of psyllium husk powder for binding.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 145
- Sugar: 1
- Sodium: 250
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 7
- Cholesterol: 45