Keto Cauliflower Hash Brown Patties
Jump to recipe Hey ya’ll! Many of ya’ll that follow me know I am not the biggest breakfast person. In fact, I’ve basically been intermittent fasting for the majority of my life, just to avoid having to eat breakfast foods. It’s not that the foods are gross to me, but I find many breakfast options…
Hey ya’ll! Many of ya’ll that follow me know I am not the biggest breakfast person. In fact, I’ve basically been intermittent fasting for the majority of my life, just to avoid having to eat breakfast foods. It’s not that the foods are gross to me, but I find many breakfast options sweet. And the savory ones are generally eggs, potatoes and meats. As I’ve moved away from consuming so much meat, that option has gone with it and unfortunately, eggs are a hit or mess for me as far as whether or not they will make me nauseas that day. And potatoes are the love of my life, but do not love my waistline! So I would rather have a grilled cheese or a banana instead! Since I workout so early in the mornings now, I need to eat earlier to restore my body and get better results. That has led to some really great recipes that are breakfast worthy for a breakfast hater.
The Inspiration
Ya’ll just read where I said potatoes are the love of my life, right? Well, that’s the inspo right there! I LOVE potatoes. In every way shape or form. Fried, baked, broiled, sautéed, scalloped, mashed or whipped. They are divine. I don’t know if it’s the Irish in me or if I’m just genetically dispositioned to feel such euphoria when I eat them, but I do!! That’s why I knew if I was going to stick to my fitness journey, I had to create a low carb hash brown recipe that would stand up to what potatoes do for me! When it comes to hash browns, there’s loose hash browns and there are hash brown patties. I love them both (obviously) but for this recipe, I knew a hash brown patty would be my best bet for getting that crispy, salty hash brown replacement I wanted. Not only did I get the crispiness, I also got that almost creamy, but still a little textured inside that hash brown patties do so well. My mouth is literally watering thinking about these so, let me get into the details so ya’ll can have this recipe!
The Deets
When I made this recipe, I did it with both cauliflower florets as well as riced cauliflower. Either is fine, but if you want a specific texture, I would process your own florets. With the rice, I found that the texture was similar to a hash brown patty that has a lot of texture inside of it, which is ok if that is what you are going for. For me, it was about getting that good tongue feel from the remaining texture of the cauliflower, but having it be almost a fluffy texture inside. There aren’t many ingredients in these, as I am a bigger fan of hash browns and hash brown patties that are mostly potato than those that also have other ingredients, like onion and garlic in them. They are seasoned with those flavors, but keeping it mostly cauliflower better mimics potato hash browns better, in my opinion. The other thing you’ll need is the starch. This holds the hash brown together better and helps with the crisping and overall texture of the hash brown. You can use cornstarch, arrowroot starch or potato starch to achieve this, depending on how many carbs you want to add to the recipe. I use cornstarch mostly, but have had success with arrowroot starch as well. When making these, you are able to freeze them before you air fry, bake, shallow fry or deep fry them. I did an in between with shallow and deep frying for the ones featured here, but I do think deep frying is a great option too because it gets you to the crispy exterior evenly faster. Whichever way you choose, the flavors will definitely carry you through!
TIPS FOR MAKING
I find this recipe to be pretty straight forward. Because of that, I don’t have many tips, but the ones I do have are definitely worth reading for the best, crispiest, most flavorful cauliflower hash brown patties!
- Make sure to squeeze ALL of the water from the cauliflower after steaming it. The hash brown patties will NOT crisp up if the cauliflower is not completely dry. If you think you’ve squeezed enough, squeeze some more!
- When putting the patties in the freezer, make sure the patties are completely hard/frozen. This will allow you to reach the desired texture without them falling apart. Please don’t skip this part. If you do, don’t blame me because they fell apart!
- Serve these with ketchup, an herbed sour cream or even stuffed with cheese! Don’t tell anyone I told you that last part though! Ok, tell everyone!!
That’s it. These keto, cauliflower hash brown patties are the low carb hash brown alternative of your dream. And they’re so good, you won’t even mind that it’s cauliflower. Take it from an OG potato lover that has made the low carb lifestyle her own, these are bomb!
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Recipe
Keto Cauliflower Hash Brown Patties
Ingredients
Instructions
- In the bowl of a food processor, or using a box grater, process your cauliflower to get a medium sized rice texture. Work in batches if necessary
- Transfer the riced cauliflower to a microwave safe bowl and cover with plastic wrap. Poke a few holes into the plastic wrap and microwave for 6 minutes.
- Lay a cheesecloth, paper towel or kitchen towel over a bowl and place the riced cauliflower in the center. Bring the sides of the cloth over the cauliflower and squeeze the excess water out until very dry.
- Return Cauliflower to microwaveable bowl and add starch of choice, salt, pepper and any other desired seasonings.
- Line a baking sheet with parchment paper. Form into 6 3x2" patties, pressing tightly. Set on baking sheet.
- Reform patties as necessary on baking sheet. Put in freezer and freeze until completely frozen. This will help the patties fry without falling apart.
- When ready to fry, heat oil to 350 degrees. If shallow frying, fry on each side for 3-5 minutes, or until golden brown. If deep frying, from for 5-7 minutes or until golden brown, making sure they are cooked through to the center.
- Remove to drain on a rack fitted over a baking sheet. Sprinkle with additional salt and serve hot. Enjoy!
Notes
To Airfry, preheat the air fryer to 400 degrees for 5 minutes.. Spray basket with non stick spray, as well as hash browns. Cook hash browns for 6-8 minutes, or until desired brownness and crispiness is reached.
Nutrition Facts
Calories
58Fat
.1 gNet carbs
3.3Protein
2.3 gThis recipe has a 100% calorie factor added due to frying in oil. You can reduce the calorie count by 60% on average by air frying. The original calorie count without adding for frying is 29 calories per patty.
Recipe nutrition content is for informational and educational purposes only. Our website is not intended to be a substitute for professional medical advice, diagnosis, or treatment.
