Keto cauliflower hash browns

Keto cauliflower hash browns

These rich, buttery, keto pancakes totally wow hash brown fans. They’re delicious by themselves, with a dollop of sour cream and a salad, or served with protein-rich fried eggs and crispy bacon.
March 19 2016 recipe by , photo by , nutritional review by in Recipes, Appetizer, Breakfast, Meal, Side dish

Keto cauliflower hash browns

These rich, buttery, keto pancakes totally wow hash brown fans. They’re delicious by themselves, with a dollop of sour cream and a salad, or served with protein-rich fried eggs and crispy bacon.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g cauliflower
  • 3 3 eggeggs
  • ½ (2 oz.) ½ (55 g) yellow onion, gratedyellow onions, grated
  • 1 tsp 1 tsp salt
  • 2 pinches 2 pinches pepper
  • 4 oz. 110 g butter, for frying
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Instructions

  1. Rinse, trim and grate the cauliflower using a food processor, or grater.
  2. Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
  3. Preheat the oven on low heat. In a large, non-stick skillet over medium heat, melt a generous amount of the butter.
  4. Place 3-4 scoops (1 scoop, per pancake) of the grated cauliflower mixture in the frying pan, and flatten them carefully until they measure about 3–4 inches (7.6-10 cm) in diameter.
  5. Fry for 4–5 minutes per side, or until lightly browned. Transfer the first batches of pancakes to a baking dish, and place in the oven to keep warm, while making more batches. Add butter to the skillet when needed, and adjust the heat to prevent burning. (Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!)

Tip

Feel free to bump up the protein by serving these with two fried eggs and a few slices of Canadian bacon.

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What did you think? Please share your thoughts in the comment section below!
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98 comments

  1. 1
    Beags
    April 9 2016
    An appropriate amount??? Surely a weight here would be helpful!
    Reply: #2
  2. 2
    Reply to comment #1 by Beags
    Peter Biörck Team Diet Doctor
    April 9 2016
    The ingredient list suggests 1 lb (450 g).

    Good luck! :)

    An appropriate amount??? Surely a weight here would be helpful!

  3. 3
    Andi
    April 14 2016
    Why do many recipes come under "Low carb" yet when I open them they are actually moderate?
    Reply: #4
  4. 4
    Reply to comment #3 by Andi
    Peter Biörck Team Diet Doctor
    April 14 2016
    They are all "Low carb", we have three categories:
    * Strict
    * Moderate
    * Liberal

    Why do many recipes come under "Low carb" yet when I open them they are actually moderate?

  5. 5
    Gina
    April 20 2016
    Why is this one moderate low carb and only 1 g per serving? Would that not be strict?
  6. 1 comment removed
  7. 7
    Chris Maddern
    April 25 2016
    I calculated it as 4.5g net carbs per serving using caloriecount.com
    Reply: #8
  8. 8
    Reply to comment #7 by Chris Maddern
    Peter Biörck Team Diet Doctor
    April 25 2016
    I agree with Chris. According to my calculation it should be 7.64 - 3 = 4.64g net carbs.

    http://s31.postimg.org/labmg9l6j/Capture.jpg

    I calculated it as 4.5g net carbs per serving using caloriecount.com

    Why is this one moderate low carb and only 1 g per serving? Would that not be strict?

  9. 9
    jasmien
    May 10 2016
    i do not measure anything, as long as you eat moderate that is ok for myself. Less red meat eat more fish, you dont have to follow the ingredient here as it served 4 person. you can reduce the ingrediean and season it with your own taste........ you must learn your body first which is, to which food make you bloated, increasing fat faster or reducing your fat or watrer faster. I dont like to have a fast result as it will make you gain weight more after 6 month to 1 year. i am happy my diabetis 6, and i am loosing weight ...... by changing my diet menu and no starving....... i follow a lot of diabetic menu and my own menu especially dinner.. i didnt take carb.. just fish and salad...... dinner before 8pm....
  10. 10
    Jaswinder
    June 3 2016
    i would like to know if we can replace eggs with anything else in this recipe. i am allergic to eggs.
  11. 11
    Max Eddleston
    June 10 2016
    Will these freeze ok?Too many of these recipes are too time consuming for a quick breakfast.
    Reply: #12
  12. 12
    Reply to comment #11 by Max Eddleston
    Sarah S.
    June 21 2016
    Max, did you try freezing these? I, too, would like to try freezing and then reheating in my toaster oven in the morning.
  13. 13
    susan
    July 10 2016
    how do you keep the egg from separating as the mixture sits? my last 2 were more like scrambled eggs with cauliflower!
  14. 14
    Nancy
    July 31 2016
    @Jaswinder - for binding with eggs like this recipe, you can almost always sub in flax seed mixed in hot water (makes a paste)
  15. 15
    Donna
    August 3 2016
    Made this morning it was very good. Was almost out of butter so fried it in coconut oil. The first try stuck to pan so I just "scrambled" it all together and again it was very good. Topped with a lil parmesean cheese.
  16. 16
    Maryann
    September 3 2016
    I've made these with shredded cabbage before, and it was pretty good. You need to let the "pancake" cook almost through before you flip it. I'm trying with the cauliflower this morning.
  17. 17
    April
    September 19 2016
    I made them for the first time today, and it went well. I only made two pancakes, cooked 'em in butter, and ate them with a piece of baked fish. Grating the cauliflower was really messy, so it's something to do when you have plenty of time to clean up, not something you'd do when pressed for time.
    I used one cup of cauliflower rice to one egg. The consistency was a lot like soft cornbread, and very flavorful. I might consider adding some nutritional yeast to the next batch to see if it firms the final pancake any. Grade: A-
    Reply: #28
  18. 18
    Barbara Simoes
    November 23 2016
    Has anyone tried this using leftover cooked cauliflower? I would like to use cooked cauliflower, mash it and then add eggs, etc. It seems that would be a time-saver and just a whole lot simpler!
  19. 19
    Geri Mitchell-Brown
    January 5 2017
    These are great! THank you! I made 6 fritters out the 4 servings recipe. I had 2 for breakfast, topped with swiss cheese and avocado (so yummy). I have 4 leftover for another morning with no additional cooking. I put in less onion than called for in recipe, personal preference.
  20. 20
    Bernadette
    January 21 2017
    I have tried almost every dish that was given for the day. I have loved each one . I have started to prep one day after buying my groceries for the week putting them in baggies. Lable them and you have. An easy time. They are all so yummy. My husband who was always so picky loves each dish. I add a salad or greens to my dishes. I also when making pancakes, I add a pinch [1/4 teaspoon] of baking powder to them they fluff up nicely, and stick together . Sometime you need to tune the recipe a bit.
    Also just for your information. Starting my second week I've dropped 8 lbs. I'm very happy
    These 8 lbs make me feel so much lighter. I have also lost more inches then weight. Happy eating my friends. Love this diet or should say healthy way of eating.
  21. 21
    Preya
    May 2 2017
    Can we substitute the eggs with something? i am vegan
  22. 22
    Jackie
    May 28 2017
    The next is a great "bread":
    1/2 spoon of psyllium or 1 spoon of almond flour
    1 and 1/2 spoon of almond butter
    1/2 tea spoon of backing powder
    A pinch of salt
    1 egg

    Mix everything together, and put the mix in an 5 inch pan to oven for 12-15
    minuts
    Amazing!!

    Reply: #23
  23. 23
    Reply to comment #22 by Jackie
    Ian
    June 1 2017
    What temperature did you put your oven at?
    Have you tried swapping baking powder for creme de tartar?

    Thanks,

  24. 24
    Naomi
    October 31 2017
    Made these with some added dill and served with baked salmon. Delicious, thank you.
    Reply: #25
  25. 25
    Reply to comment #24 by Naomi
    Liz
    November 14 2017
    Woops Naomi I accidentally clicked "report" your comment! What a good idea, I'm going to try what you did!
  26. 26
    Mary
    January 29 2018
    OK, so how does everyone get these to come out looking delicious as in the photograph???????
    Mine look bland, taste bland and very "not"crispy, and are somewhat unappetizing. What is the solution?
  27. 27
    Lisa
    January 30 2018
    Love these! Remind me of German pancakes from when I was young. Mary, mine weren't perfect circles but they had the golden brown tones like pics with a crispy type outside like hash browns. I've only done them once, but I think the secret is getting a full 4 oz of butter that they "fry" in and doing it just slighting above medium slowly for the 4-5 minutes they suggest. Make sure you got the salt, pepper, and onion in there for the right about of cauliflower. Will make this over again!!
  28. 28
    Reply to comment #17 by April
    alan
    March 31 2018
    I haven't tried this particular recipe yet, but my wife uses her food processor ( I think it's called a ninja) to rice/grate the cauliflower, and it works real well. If you buy it already riced, you pay quite a bit more.
  29. 1 comment removed
  30. 30
    Karen
    April 7 2018
    Awesome!! I used Trader Joe’s Organic Frozen Cauliflower rice (12 oz) and otherwise just as printed for 4 servings. A 1/3 c measure made exactly 8 4” cakes. Delicious served with sour cream. Just like potato latkes. Yum!!
  31. 31
    Susie
    June 10 2018
    This mixture separated before cooking. Could I use zero carb whey protein isolate to thicken, you know the kind that we used in the Keto pizza?
  32. 32
    Sam
    June 21 2018
    I've made these three times and the wife loves them. I add 2 tsp of minced garlic to the four serving recipe; it yields a nice subtle flavor that we find just about perfect. Serve them topped with cheddar cheese and sunny-side-up eggs and sausage on the side. Perfect!

    @Susie: I've used flax meal to thicken the mixture, but not sure it really helped. Draining any juice before adding the eggs and constantly stirring the mixture as you spoon it into the pan seems to be the best solution. If you watch the liquid in the mixture as it congeals during cooking it helps you gauge when they are ready to turn.

  33. 33
    Ellen de Man
    July 28 2018
    Fabulous recipe loved by everyone . A staple in my kitchen. I just made your lemon ice cream it looks amazing will keep you posted.
    Do you have a cookbook out?

    Ellen

  34. 34
    Kathy
    July 31 2018
    Turned out quite tasty...Followed the recipe except for the following: finely diced onion instead of grated, added garlic powder (~1/4 tsp) and added about 1/4c. finely grated parmesan to help bind. Cooked on an electric griddle at about 325 deg. F. Made 12 patties about 4 inches in diameter. Definitely let them cook until the top starts to look slightly dry and well set before flipping.
    Reply: #35
  35. 35
    Reply to comment #34 by Kathy
    Kathy
    August 7 2018
    To follow up: these keep really well in the refrigerator after being cooked, just reheat with some butter in a fry pay over a medium heat until crispy and warmed through. Great item to keep on hand for an easy side!
  36. 36
    Lynda
    August 21 2018
    I made these last night and as the second side was cooking I put a sprinkle of grated cheese to melt on top - lovely. I made the mix for 2 and I only used 1 egg (1.5 eggs in recipe???). They still held together ok but I needed to use fingers and and egg slice to flip without breaking. Next time I would put the cheese into the mix and see if that helps bind them a bit better.
  37. 1 comment removed
  38. 38
    Marie
    September 5 2018
    It great wonderful but I had to strain it a lot because there was lots of water in the mixture. I am trying to figure out how it can bind it better for frying. Mine broke apart but tasted great.
    Reply: #39
  39. 39
    Reply to comment #38 by Marie
    Michael
    September 11 2018
    Same here. I suspect it should be salted a lot, then wait until the salt pulls out the water out of the cauliflower. Strain water, and only then add the eggs.
  40. 40
    Ashleigh
    September 25 2018
    Super yummy!~ I didn't measure anything tbh. I just grated a nice amount of cauliflower and onion into 1 egg sprinkled pepper and salt. And cooked. Turned out great. I get sick of eating the same ol' thing every morning. This was a nice and quick change.
  41. 41
    Heidi
    October 14 2018
    The were more like Latke's and not like hash browns .... still, they were quite tasty. I added some grated cheese to the recipe while I was mixing (a smattering of grated cheddar) - and I friend them in butter in a very hot pan. They stuck together great and I ate them right after they got out of the pan with some sour cream (full fat) - So tasty! Did not test heavily of egg which is a nice change.
  42. 42
    John
    October 29 2018
    I made a pot of Keto clam chowder (basically just left out the potatoes) and clam fritters for the kids, but made with wheat flour. I was craving my own clam fritters, so I made these and simply added come clams and a little clam juice. What I found was that if I drained the mixture before frying, they held together really well, and you can't flip them too soon or they will fall apart. Let them get crispy before flipping. They turned out great!!
  43. 43
    Gen
    November 3 2018
    I made these yesterday for morning tea (I'm Keto, my friend is vegetarian). My mistake was using a bag of frozen cauliflower: too much liquid! My parties were difficult to form and even more tricky to flip!! Never mind. I scraped it all out of the pan and served with swiss cheese slices and avocado like I read above in the comments. Clean plates all around!! Thanks for this idea. Will try fresh cauli next time!!
    Reply: #44
  44. 44
    Reply to comment #43 by Gen
    Kristin Parker Team Diet Doctor
    November 3 2018
    Yes, I think that will make a big difference. There is a lot more moisture in the frozen veggies than in fresh.

    --Kristin

  45. 45
    Trudy
    January 5 2019
    Just made these and loved them. This recipe says 1 serving is 5g net carbs however when I entered it into Cronometer it came out at 52.7g of carbs, any idea why?
    Reply: #46
  46. 46
    Reply to comment #45 by Trudy
    Kristin Parker Team Diet Doctor
    January 6 2019

    Just made these and loved them. This recipe says 1 serving is 5g net carbs however when I entered it into Cronometer it came out at 52.7g of carbs, any idea why?

    I am not sure - you would need to check each ingredient to see which is giving you such a high number. Cauliflower should be 13g net carbs.

  47. 47
    Rebecca
    January 6 2019
    What about mushrooms?
    Reply: #48
  48. 48
    Reply to comment #47 by Rebecca
    Kristin Parker Team Diet Doctor
    January 7 2019

    What about mushrooms?

    What about them? In general, they are a great keto/lchf veggie. Vitamin rich and very low carb!

  49. 49
    fiona
    January 29 2019
    Can you freeze the cauliflower hash browns?, if so how long
    Reply: #50
  50. 50
    Reply to comment #49 by fiona
    Kristin Parker Team Diet Doctor
    January 30 2019
    Yes, you can freeze them. Length of time may vary on how they are prepared. Freezer burn may set in after too long.
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Reply to comment #7 by Chris Maddern

.