Low-carb cauliflower hash browns
Ingredients
- 1 lb 450 g cauliflower
- 3 3 eggeggs
- ½ ½ yellow onion, gratedyellow onions, grated
- 1 tsp 1 tsp salt
- 2 pinches 2 pinches pepper
- 4 oz. 110 g butter, for frying
Per serving
Instructions
- 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.
- Melt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
- Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
- Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!
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Pair these with a fresh, leafy salad for color and crunch.
69 comments
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.