Cauliflower & Cheddar Hash Browns

Cauliflower & Cheddar Hash Browns pull double duty, sneaking in a serving of veggies and hitting “the spot” as an egg free breakfast alternative. Cooking them in a waffle iron is the fastest way to get them super crispy. The key is to cook these long enough for the cheese to crisp (like cheese chips). FYI, I also experimented with omitting the arrowroot and found that the recipe does not bind together without it. You may have already seen this recipe on the Charlie Foundation website where I originally posted it. It’s just such a great recipe, I wanted to share it here as well! Hope you enjoy:)

Makes 12 Hash Browns

FatProteinNet CarbsCaloriesKetogenic
Ratio
11 grams5 grams 2.5 grams
1241.5:1

Ingredients

  • 340 grams (12 ounce bag) frozen cauliflower rice – thawed
  • 15 grams (2 tablespoons) arrowroot starch
  • 226 grams (8 ounce bag) shredded cheddar cheese
  • 46 grams (1/3 cup) avocado oil
  • Optional: Salt, pepper, garlic powder, onion powder, and other seasonings to taste

Directions

  1. Pierce a small hole in the cauliflower bag and squeeze out most of the extra liquid.
  2. In a mixing bowl, combine the cauliflower rice, arrowroot starch and seasonings. Toss the cauliflower to coat with the dry starch until it is distributed evenly.
  3. Add the oil and shredded cheese to the cauliflower and stir to combine.
  4. Divide the hash browns into 12 equal portions and cook in a pre-heated non-stick waffle maker until they are a deep golden brown. The waffle iron wells do not need to be completely filled! Scoop a mound of the mixture into the center of the well, do not flatten or spread out. Press the top of the iron down to flatten the mixture. The cooking time will vary depending on the waffle maker. It is best to cook these for longer than expected and they should easily release from the waffle iron when the cheese has crisped. The top of the hash browns will not look as deep golden brown as the bottoms (the bottoms are prettier!)
  5. Alternative cooking methods: 1) A well greased muffin tin in a 475º oven for 10 minutes or until crispy on the outside edges. 2) In a non-stick frying pan over medium high heat. Shape the portions into thick patties and fry on each side until crispy and golden brown.

News

  • In June, I’m at KetoCon in Austin, TX. Visit me at the Charlie Foundation booth.
  • Look for updates and new recipes soon! You can also find my recipes at the Charlie Foundation.

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