Serve with sour cream and freshly chopped green onions. When done, remove onto a plate or large cutting board covered with a paper towel to rest. If your cauliflower rice is frozen, then let it sit out for at least 10 minutes so it softens. Remove the lid, flip, and cook for 3 minutes without the lid. Use the spatula to give a round shape to the hash browns and even out the sides.Ĭover with a lid (this is very important if you don’t want to have problems with flipping) and cook for around 3 minutes or until golden brown. When hot, add around ¼ cup of the mixture to the pan and press with a spatula. A cult hit - our Cauliflower Hash Browns are simply, a. Grate the cauliflower head on a cheese grater to create cauliflower shreds or 'rice. Heat a generous amount of olive oil (so it covers the bottom of your pan with a thin layer) in a non-stick frying pan over a medium heat. Individually quick-frozen cauliflower, potato and onion hash browns coated in a potato flake. In a large mixing bowl, add all of the ingredients and mix well. Oil for frying - You can use olive oil, refined coconut oil, or avocado oil to fry our low carb hash browns. Green onions – I add a few chopped green onions to the batter as well as using some for garnishing. Make sure that you add 1 tablespoon instead of two, because coconut flour absorbs more water than almond flour, meaning you need less of it. However, if you don’t mind it, you can definitely try to make these low carb keto hash browns with it. I haven’t tried to make it with coconut flour because I think that the taste of coconut doesn’t belong here. I use finely shredded Gouda cheese, but cheddar will do as well.Īlmond flour – We need a little bit of flour that will take in the excess liquids from the batter. Apart from eggs, cheese is a perfect choice to do that. Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit. Sesame seed oil – It’s totally optional, but believe me, it will add an interesting flavor touch to this very simple dish.Ĭheese - Since there’s no gluten in this recipe, we need to add something that will help to hold the shape of these hash browns. You can skip chili flakes if you don’t like spicy food. Spices – I use salt, black pepper, and chili flakes because I just love them. They will also hold their shape better.Įggs – To bind all the ingredients together so they don’t fall apart on a frying skillet, we use two large eggs. If any water appears, drain it but don’t try to squeeze it out! Fine cauliflower rice blends better with the rest of the ingredients and makes your patties easy to flip. What I like to do is pulse it in my food processor while still frozen (until it resembles wet sand) and then thaw completely before using it. Not sure how to put photos on here but I’d love to show you the cooked patties.Cauliflower – I think using frozen cauliflower rice is an easier way to make this keto cauliflower hash browns recipe. As the ‘rice’ is already cooked you only need to brown both sides, don’t turn until the bottoms are brown then using an egg lifter and a fork turn them very gently. Cauliflower Hash Browns Recipe Video 1 medium head cauliflower, broken into florets (to yield 2 cups shredded, packed) 2 eggs (can sub with flax eggs) 1/3. I heated 20g butter & 2 tablespoons avocado oil until it was quite hot and was able to cook them all at the same time in my largest non-stick frying pan. Mixed it all together, squeezed handfuls of the mixture tightly and formed into patties then put them into the freezer for 10 minutes - this made 7 patties, the last one was a bit bigger than the rest and I found that the hardest to keep together so do keep them smaller. I had steamed a batch of cauliflower rice for 10 minutes, it sat in the fridge for 2 days so before using it for this recipe I squeezed handfuls of it at a time and measured that - it weighed 294g so to that I added 22g finely chopped spring onion, 42 g grated mozzarella, 16g Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt, a few grinds of pepper, 1 tablespoon psyllium which is 4 Australian teaspoons and 1 egg. I used some steamed cauliflower rice I had in the fridge plus a tablespoon of psyllium husks. I’ve just made a batch of these and tried something different to avoid the problem of them falling to bits.
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