Keto Hash Browns
Keto hash browns are an excellent substitute for the traditional, carb filled potato hash browns. They make the best breakfast side – and neither uses cauliflower nor cabbage! And yet, they are crispy and delicious like potato made hash browns, thanks to a secret ingredient!
Keto Hash Browns Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Hash Browns Ingredients
- 1/2 cup coconut flour
- 1 tablespoon xantham gum
- 1/2 teaspoon salt
- 9 tablespoons hot water
- 30-40 drops mashed potato flavor drops, optional
Keto Hash Browns Directions
Mix dry ingredients
Mix together coconut flour, xanthan gum and salt.
Stir in hot water and mashed potato flavoring. Mix until combined.
Shred your dough into 'shredded potatoes' using a cheese grater.
Form a hash brown patty
Portion the shreds in to four portions. Gently mold each portion into a loose patty. Don't compact it too hard. You want the oil to reach the inside to yield a crispy hash brown patty.
Add enough avocado oil to a small skillet to cover the hash brown patty halfway. Heat over medium heat. Place the hash brown patty into the hot oil and fry until golden brown (2-3 minutes). Flip over and fry the other side. Gently moving the skillet back and forth on the burner to help slosh hot oil over the sides and top of the hash brown. This will help crisp it up further. Remove from the skillet and place on a paper towel lined plate to absorb excess oil. Serve immediately.
Not exactly like hash browns but pretty close! I used beef tallow and the potato extract.
Now if you can figure out how to do something similar to make mashed potatoes!
I made them and used the mashed potato extract. Used 40 drops. Couldn’t taste it. They didn’t seem cooked throughout so I guess I didn’t have them loose enough. Do you think just frying them in a pan without forming the patties would work?
Yes, try to do a looser patty too. I have just taken a handful of the shreds and placed them in the skillet.
I am going to try these tonight, though I think I will mix the shredded “potato” with duck fat, form them into patties, and then freeze them for a bit. From there, I am going to try cooking them in the air fryer.
I tried doing these mixing duck fat in with the shredded “potatoes” and air frying them (decided to skip my original step idea of freezing first).
The result was essentially that it did not work. Ended up just pan frying as you said to do and that worked better. Hopefully the frozen ones will work out a bit better.
Regardless, the flavor was good. Definitely not the same as actual hash browns, but close enough to make me happy. I had one with some jalapeno ranch on top and it was yummy.