Onion & Chive Cauliflower Hashbrowns {Keto & Grain-Free}

Onion and chive keto cauliflower hashbrowns

The loss of potatoes when eating ketogenically is kind of a bummer in the beginning. First you’re all, “damn the root veggies!” then you’re all, “I have to give up sweet potatoes too? MY PALEO FRIENDS SAY THEY’RE JUST FINE.”

Chin up, kid. Although it seems like the dirty, evil cousin that isn’t a potato, cauliflower actually subs in deliciously for some potato recipes with the right ingredients (even though it smells less like a flower and more like a foot when you’re ricing it).



Laughs aside (I hope you laughed), this keto hashbrowns recipe is super tasty and even my hashbrown connoisseur husband says it tastes just like the real thing. You can find an onion and chive Cotswold cheese (also goes by Cotswold-Double Gloucester) at most grocery stores and definitely a good cheese shop. It’s easy to identify because it’s bright orange with green chives in it. I really hope you love this recipe as much as I do, so you can kick potatoes to the curb once and for all! 🙂

Onion & Chive Cauliflower Hashbrowns {Keto & Grain-Free}
Serves 2
These a hashbrown-lover approved to taste just like the real thing, only better! Macros: Calories: 93 / Fat 6g / Carb 6g / Fiber 2g / Protein 5g / Net Carbs: 4g
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 cups riced cauliflower (about half of one large head of cauliflower)
  2. 1 large egg
  3. 1/4 tsp salt
  4. a couple cranks of fresh pepper
  5. 1 tbsp finely diced onion
  6. 1 tsp finely diced green pepper
  7. 1 tsp finely diced red pepper
  8. 1 small block of onion & chive Cotswold cheese
  9. 1/2 tbsp olive oil
Instructions
  1. In a bowl, combine cauliflower, egg, salt, pepper, onion, green pepper and red pepper until thoroughly combined (the egg will help everything stick together).
  2. In a small pan over medium-high heat, add olive oil.
  3. Once the pan is hot and olive oil rolls around easily in the pan, use a large spoon to scoop half the cauliflower mix into the pan. Use the spoon to flatten the cauliflower down to about 1/3 inch thick, and also to smooth around the side so that it's in a round or rectangle shape.
  4. Let sit and cook until brown and crispy underneath, about 4-5 minutes.
  5. Use a spatula to flip the hashbrown.
  6. Using a cheese grater, grate a generous amount of the onion and chive cotswold cheese over the hashbrown.
  7. Let the hashbrown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
  8. Remove from your pan with a spatula, and repeat with the second half of the "batter".
  9. Enjoy!
Notes
  1. In my photo, I've sprinkled microgreens over the top, but you don't need to unless you want to!
http://www.wickedstuffed.com/

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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