Crispy Keto Cauliflower Hash Browns (Waffle Maker Method!)
Start your day with these Crispy Keto Cauliflower Hash Browns! Finely riced cauliflower is mixed with eggs, cheese, almond flour, and seasonings, then cooked in a waffle maker until golden brown and perfectly crispy. These easy-to-make, low-carb, and naturally gluten-free “hash browns” are a delightful addition to your health journey, perfect for a keto-friendly breakfast or brunch here in beautiful Puerto Vallarta!
Yields: Approximately 6-8 hash browns (depending on waffle maker size) Prep time: 15 minutes Cook time: 2-4 minutes per batch (in waffle maker)
Ingredients:
- 1 cup cooked cauliflower rice, well-drained (from approximately 1 cup raw cauliflower florets)
- 2 large eggs
- ½ cup mild shredded cheese (e.g., cheddar, Monterey Jack, or a blend)
- 3 tablespoons almond flour
- ½ teaspoon baking powder
- A dash (about ¼ teaspoon) onion powder
- Salt to taste (e.g., pink Himalayan salt)
- Black pepper to taste
- Cooking spray or avocado oil (for waffle maker)
Equipment:
- Food processor or grater (if ricing fresh cauliflower)
- Skillet or microwave (for cooking cauliflower rice)
- Clean dishcloth or cheesecloth (for squeezing moisture)
- Medium mixing bowl
- Spoon or spatula
- Waffle maker
Instructions:
- Cook & Drain Cauliflower Rice: If starting with raw cauliflower, rice it first. Cook the cauliflower rice until tender (you can steam, microwave, or sauté it).
- Crucially, drain the cooked cauliflower rice very well. Place the cooked cauliflower rice in a clean dishcloth or cheesecloth and squeeze out all liquid. This step is vital for crispy hash browns.
- Combine Ingredients: In a medium mixing bowl, combine the prepared (cooked and squeezed dry) cauliflower rice, eggs, shredded mild cheese, almond flour, baking powder, and onion powder.
- Season generously with salt and black pepper to taste.
- Mix all ingredients together thoroughly until well combined.
- Heat Waffle Maker & Cook Hash Browns: Preheat your waffle maker. Once hot, lightly spray the top and bottom plates with cooking spray or brush with avocado oil.
- For each hash brown, sprinkle a very small amount of shredded cheese directly onto the hot waffle maker (this helps create a crispy crust).
- Scoop about 2 tablespoons of the cauliflower mixture onto the cheese in the center of the waffle maker. Close the lid.
- Cook for approximately 2-4 minutes, or until the hash brown is golden brown, crispy, and cooked through. Cooking time will vary based on your waffle maker’s heat and size.
- Serve & Enjoy! Carefully remove the cooked hash brown from the waffle maker. Repeat with the remaining mixture.
- Season with a little extra salt and pepper to taste if desired. Serve immediately with your favorite keto breakfast sides (like bacon, sausage, or eggs). Enjoy these delicious Keto Cauliflower Hash Browns!
Tips for Success:
- Squeeze Out Water! This is the single most important step for crispy hash browns. The drier your cauliflower rice, the crisper the results.
- Waffle Maker Heat: Ensure your waffle maker is fully preheated for the best crisping.
- Don’t Overfill: Start with about 2 tablespoons of mixture per hash brown to avoid overflow. You can adjust slightly based on your waffle maker’s size.
- Cheese for Crispiness: The little sprinkle of cheese directly on the hot plate before adding the mixture helps create an extra crispy exterior.
- Seasoning: Taste the mixture before cooking and adjust salt and pepper. Everything bagel seasoning also adds fantastic flavor.
- Serving Suggestions: These are fantastic with sugar-free ketchup, hot sauce, or a dollop of sour cream.
Recipe Analysis & Dietary Classification:
These Keto Cauliflower Hash Browns are a delightful addition to your health journey!
- Low-Carb: Yes, primarily from cauliflower rice and almond flour.
- High Fiber: Yes, from the cauliflower.
- Healthy Fats: Yes, from the eggs and cheese.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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