Cheesy Cauliflower Hash Browns

Why This Is Strictly Keto

Riced cauliflower stands in for potato, and eggs and real cheese bind the patties — no flour, starch or breadcrumbs. The only fat needed for crisping is butter or ghee.

Ingredients

• 1 medium head cauliflower (about 1 1/2 pounds), riced
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons finely diced onion
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons butter or ghee, for frying

Instructions

1. Cook the cauliflower: Microwave the riced cauliflower, covered, for 4 to 5 minutes until tender, then let it cool slightly.

2. Squeeze it dry: Wrap the cauliflower in a clean kitchen towel and wring out as much liquid as you can — this is the key to crisp hash browns.

3. Mix: Combine the cauliflower with the eggs, cheddar, onion, garlic, salt and pepper.

4. Shape: Form the mixture into 8 flat patties about 3 inches wide.

5. Fry: Heat the butter in a large skillet over medium heat and fry the patties 4 to 5 minutes per side until deeply golden and crisp.

6. Serve: Drain briefly on paper towels and serve hot, alongside eggs or bacon.

Nutritional Info (per serving, approximate)

Tips

• Do not skip the squeezing step; leftover moisture is what makes cauliflower patties fall apart.
• Press the patties thin for the crispiest edges.
• Let them rest in the pan for a full 4 minutes before flipping so the crust sets.