Make crispy, low-carb hash brown patties using cauliflower instead of potatoes. These are suitable for a ketogenic diet.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:6 patties
Category:Breakfast
Method:Pan-Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups riced cauliflower, thawed and squeezed dry
2 large eggs, lightly beaten
1/4 cup almond flour
2 tablespoons grated Parmesan cheese
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons avocado oil or butter, for frying
Instructions
Prepare the cauliflower: If using fresh cauliflower, rice it finely. Steam or microwave the riced cauliflower until tender, about 3-5 minutes. Cool it completely.
Remove moisture: Place the cooled 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.
Combine ingredients: In a medium bowl, mix the dry cauliflower, beaten eggs, almond flour, Parmesan cheese, onion powder, garlic powder, salt, and pepper until just combined. Do not overmix.
Form patties: Shape the mixture into 6 equal patties, about 1/2 inch thick.
Cook the patties: Heat the avocado oil or butter in a large non-stick skillet over medium heat.
Fry until golden: Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Cook for 4 to 6 minutes per side until they are deep golden brown and crispy.
Drain: Remove the hash browns and place them on a plate lined with paper towels to absorb excess oil. Serve immediately.
Notes
For extra crispiness, you can finish the patties in an air fryer at 400 degrees Fahrenheit for 5 minutes after pan-frying.
Ensure the cauliflower is very dry; wet cauliflower will steam instead of crisping.
You can substitute coconut flour for almond flour, but use slightly less (about 3 tablespoons).