Low Carb Cauliflower Hash Browns (Keto)

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This Cauliflower Hash Browns are the perfect low-carb rösti alternative. They are made from a mixture of shredded cauliflower and egg, formed into patties and deep fried until crisp and golden.

Sriracha is drizzled onto a stack of hash browns.

Easy rösti recipe with cauliflower

These paleo-friendly and keto cauliflower hash browns are the best addition to any breakfast or brunch. They’re easy to make and perfect for satisfying your classic hash brown craving!

Serve these hash browns right away or store them in the fridge or freezer for the perfect meal prep recipe!

Can I Eat Hash Browns While on a Keto Diet?

Unfortunately, not. If you’re on a keto diet, traditional hash browns are a no-go. A single potato contains more carbs than a ketogenic diet allows for in a day.

Luckily we have alternatives like these cauliflower hash browns. Crunchy and delicious, they will completely satisfy your hash brown cravings.

a white plate with three hash browns and a fork.

What are Cauliflower Hash Browns made of?

  • Cauliflower: You need 1 head of cauliflower to get the 3 cups of cauliflower rice listed. I recommend grating your own cauliflower. Frozen cauliflower is not fine enough for this recipe.
  • Flour: I use a mixture of almond flour and coconut flour. I do not recommend dipping in other flours. This recipe is specially designed for these two.
  • eggs: Eggs are needed to hold everything together.
  • Spices: We season with a simple combination of garlic powder, sea salt, and black pepper.
  • Oil: I like to use avocado oil for frying.
Cauliflower hash ingredients in bowls.

How to make hash browns with cauliflower

This delicious potato hash browns recipe takes about 10 minutes to prepare!

  1. In a bowl, mix together the eggs, cauliflower rice, almond flour, coconut flour, and spices.
  2. Scoop 1/4 cup of the cauliflower mixture out of the bowl and shape into a patty. Repeat with the remaining mixture.
  3. Heat a pan over medium-high heat, add oil and carefully place the patties in the pan. You may need to cook in batches. Fry until golden on each side, then serve or cool and store.
Cauliflower rice in a food processor.
Mix the cauliflower, egg, flour and spices in a bowl.
three Cauli Rösti rounds in a pan.

Pro tip!

For extra crispy hash browns, shred the cauliflower, then wrap in a towel and squeeze out as much moisture as possible. Less moisture gives a crispier texture!

over a plate with a pile of hash browns.

Can these be baked instead of fried?

Yes, but you need to adjust the recipe. Baking doesn’t work like roasting.

If you want to bake your patties, reduce the amount of eggs to two eggs and grill them on both sides after baking so that they get nice and crispy.

four halves of cauliflower rosti stacked on a white plate.

serving suggestions

These cauliflower hash browns can be served the way you would serve classic hash browns! Enjoy them with:

How to save

These roast potatoes store great, so I like to make a ton and keep them in the fridge or freezer for meal prep!

Refrigerator: To store your hash browns in the fridge, allow them to cool completely, then store in an airtight container for up to 4 days.

Freezer: To freeze your roast potatoes, boil them and let them cool completely. Place them in a single layer on a parchment-lined baking sheet and freeze until set. Once completely frozen, transfer to a ziplock bag and store in the freezer for up to 3 months.

To warm upReheat on the stovetop, in the oven, or in the air fryer to reheat and crisp up.

a fork used to take a piece out of a hash brown.

More Cauliflower Recipes You’ll Love

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over a plate with a pile of hash browns.

  • In a food processor or with a hand grater, pulse/grate the cauliflower until it is rice-like consistency.

  • Heat pan over medium heat. Once hot, add oil to the pan.

  • Scoop out 1/4 cup cauliflower mixture and form hash brown patties about 3/4 inch thick and place gently in skillet. Repeat with the remaining mixture, cooking in batches as needed.

  • Fry the hash browns until golden, about 3-4 minutes per side.

  • Serve immediately or let cool and freeze for later use.

Note: Frozen cauliflower is not fine enough for these!!
Cauliflower sizes vary. If your cauliflower is larger or makes more rice paddy and it seems like it needs a little more love to firm it up, add an extra egg and tablespoon of flour. 3 cups of packaged cauliflower rice is the right consistency for these buns.
Baking doesn’t work that way. If you’re baking these, you’ll need to reduce the amount of eggs to two eggs. We also recommend grilling both sides at the end to achieve that crispy exterior.

Portion: 9GCalories: 84kcalCarbohydrates: 5GProtein: 3.2GFat: 6.2GSaturated Fatty Acids: 1.5GCholesterol: 55mgSodium: 238mgFiber: 3GSugar: 1G



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