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Keto Crispy Cauliflower Hash Browns

Four golden-brown, crispy Keto Crispy Cauliflower Hash Browns served on a light gray plate near a window.
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Make crispy, low-carb hash browns using cauliflower instead of potatoes. This recipe focuses on removing moisture for a satisfying crunch.

Ingredients

Scale
  • 2 cups riced cauliflower, squeezed dry
  • 2 tablespoons almond flour
  • 1 large egg, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons avocado oil or butter, divided

Instructions

  1. Place the riced cauliflower in a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as possible. This step is crucial for crispiness.
  2. In a medium bowl, combine the dried cauliflower rice, almond flour, beaten egg, Parmesan cheese, salt, and pepper. Mix until just combined.
  3. Heat 1 tablespoon of oil or butter in a large non-stick skillet over medium heat.
  4. Form the mixture into four equal patties.
  5. Place the patties in the hot skillet, ensuring they do not touch. Cook for 5 to 7 minutes per side until deeply golden brown and crispy. Do not press down on the patties while cooking.
  6. Add the remaining oil or butter as needed between batches.
  7. Serve immediately for the best texture.

Notes

  • For extra crispiness, you can bake the patties at 400°F (200°C) for 15 minutes, flipping halfway, after pan-frying for 3 minutes per side to set the shape.
  • Ensure your cauliflower rice is very dry; excess moisture prevents browning and crisping.
  • Use a medium-low heat setting if the outside browns too quickly before the inside heats through.

Nutrition

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