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.
- 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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Making low carb simple
- Rinse, trim and grate the cauliflower using a food processor, or grater.
- Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
- Preheat the oven on low heat. In a large, non-stick skillet over medium heat, melt a generous amount of the butter.
- 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.
- 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!)
Feel free to bump up the protein by serving these with two fried eggs and a few slices of Canadian bacon.
I tried with bag/frozen cauliflower, works just fine. Inka offers good cooking advice. I also eat these cold the next day, plain, or with 1/2 an avocado, sliced. Delicious. Great hot with some eggs and bacon.
Here is our comprehensive guide to saturated fat - https://www.dietdoctor.com/low-carb/saturated-fat
Thanks for the great review! Glad you enjoyed them.
Most people without a gall bladder can handle the higher fat of keto. If you have trouble, you can ask your pharmacist for digestive enzymes. Being on insulin, make sure and keep an eye on your blood sugar levels and work with your doctor for any necessary adjustments to medication.
We haven't tried this with pre-riced cauliflower but it should work well.
We have not tried these in a waffle iron, but that sounds promising!!
The temperature on ranges can vary so much and you're right, the temperature is very important. If you want to try it again, go with slightly lower heat and perhaps try it with ghee rather than butter as it can stand higher heat.
Also when we mention couple feedback to the DD team:
1- it will be helpful to have the ingredients in grammes vs the proportion, 3/4 of an egg can be different depending the size we chose, same for the veggies
2- when we suggest to have sour cream with this dish, can you specify the total allowed not to mess-up with the macros?
Thank you so much
Remember that butter is about 200 calories per ounce (which would be about 28 grams).
To change the ingredients to grams, simply switch the toggle from US to Metric. (This is located beside the number of servings.)
As far as add-ons, such as sour cream, you just want to be sure the carb count works with your low-carb plan.
Sounds great! So glad you enjoyed them!
You are correct! The cauliflower is raw. I hope you enjoy them!
We haven't tested this recipe without eggs, and I'm unsure of a good substitute.
Sounds great! Glad you enjoyed it!
The instructions advise that each cake should be about 3-4" in diameter which will produce around 15-16 cakes. As this recipe is for 4 servings, this would divide into about 4 hash brown cakes per serving.
Sounds like a great idea!