OK – this may be my favorite low-carb substitute yet!!!
When I can, I try to stick to a pretty low carb diet.
You can find all my keto recipes at http://vicstricksto.com/keto!
Which is really freakin hard when potatoes are your favorite food.
Seriously. French fries. Mashed potatoes. Baked potatoes. Potato salad.
HASH BROWNS.
I love them alllllll. But, they’re obviously very very carb-heavy.
ENTER: CAULIFLOWER.
DUH. As if any other vegetable could save us at a time like this!
Once again, cauliflower saves the day as the perfect potato substitute and this hash brown recipe proves it!
The best part is…it’s the easiest thing ever…
Hint: It’s the same recipe as the Crispy Cauliflower Tots, just a different method!
Preheat oven to 375°.
Vic Trick: For this recipe, I use the microwavable cauliflower rice (because it’s like 100000000x easier), but if you wanna be a hero, you can grate or chop and steam a head of cauliflower into rice size.
Cook the cauliflower rice, then wring it through a dish towel or use a paper towel to soak up as much liquid as possible.
In a large bowl, combine cauliflower rice, 1 egg, 1/2 cup shredded cheese (any kind works – I used a taco blend), 2 tsps of garlic powder, and a couple pinches of salt & pepper.
Spread the mixture into a thin layer on a parchment-lined cookie sheet.
Baked for about 20 minutes or until the edges get nice and browned and crispy.
Remove from the oven and THAT’S IT!
I break mine up into squares or smaller pieces and put them under a runny egg….yummmmmmm.
Give it a try and let me know your thoughts!
Vic’s Tricks To…Cauliflower Hash Browns
Ingredients
- 1 head cauliflower, riced or 1 package riced cauliflower (I used frozen and cooked it in the microwave first)
- 1 egg
- 1/2 cup shredded cheese of your choice (I used taco blend)
- 2 tsp garlic powder
- Salt & pepper
Instructions
- Preheat oven to 375°.
- Cook the cauliflower and use a cheesecloth wring out or paper towels to soak up as much water as possible.
- In a large bowl, combine cauliflower rice, egg, cheese, garlic powder, salt & pepper.
- Spread the mixture into a thin layer on a parchment-lined cookie sheet and bake for 20 minutes or so or until brown and crispy on the edges.
- Let cool and that’s it! Rip it into pieces and enjoy under a nice runny egg.
Happy Eating!
