Keto recipe
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.
- 40 min
- 4 servings
- 3.2 g net carbs per serving
Macros split: 5% net carbs · 10% protein · 86% fat
What you’ll need
Ingredients
For 4 servings
- Black Pepper2 dash
- Butter4 oz
- Cauliflower1 lb (454g)
- Diced Onion60 g
- Egg3 egg (50g)
- Salt1 tsp
Step by step
Method
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!)
Your plan, in your pocket
Track it all in Keto.app
Log meals in seconds, see how each food fits your net carbs, and follow your plan day by day.