Keto Hash Browns – SCKC, Low Carb

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Crispy on the outside and soft on the inside, these keto hash browns are made with shredded radish, onion, and bacon. They can be pan fried as patties, or cooked in a waffle maker “chaffle” style to make the ultimate keto breakfast sandwich! Dairy free and Squeaky Clean Keto approved!

keto hash browns on a white plate with a fried egg and sliced avocado

These keto hash browns are a delicious way to add some variety to your low carb breakfast. With no dairy, nuts, sweeteners or grains, these hash browns are also Squeaky Clean Keto and Whole30 approved!

Perfect to make ahead and reheat as needed (or eat cold, no judgement here,) these radish-based hash browns are great for keto meal prepping. You can freeze them raw and cook to order, or cook them ahead and reheat them in the microwave or on the stovetop in just a few seconds.

Because the bacon is cooked right into these keto hash browns, you don’t even need to add another protein if you don’t want to.

The bacon is added raw, so it melts down during cooking and doesn’t give you an unpleasant chewiness in the hash brown while eating.

The onion gives these low carb hash browns a subtle sweetness that offsets the tangy radish, which is also mellowed significantly by cooking.

Some mayonnaise, coconut flour, and spices finish these hash browns off, helping hold them together and giving them a hearty and satisfying texture.

Keto Hash Browns cooked in a waffle maker for chafes

It’s a toss up for me as to how I liked these keto hash browns more. The pan-fried patty format was a little thicker and crunchier on the outside than the waffle style, which I did like.

But the waffle style was thinner, still a bit crisp, and soooooo perfect for turning into a little breakfast Sammy!

Keto Hash Browns made into a waffle egg sandwich

I didn’t get fancy here, just threw on some egg and avocado, but obviously you can make this as extra as you like, just keeping in mind that the waffle hash browns are sturdy but not super stiff, so they will only hold up to so much filling.

You can also use these as a vehicle for burgers and traditional sandwiches because hey, why not? 🤷🏼‍♀️

Keto Hash Brown Chaffles as an egg sandwich

However you choose to enjoy these keto hash browns, enjoy them you will!

And if you aren’t avoiding dairy, the addition of about 1/4 cup of shredded parmesan or asiago cheese would make these even more delicious! 🙌🏻

Print

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Keto Hash Browns


  • Author:
    Mellissa Sevigny

  • Prep Time:
    15 minutes

  • Cook Time:
    6 minutes

  • Total Time:
    21 minutes

  • Yield:
    6 hash browns

  • Category:
    Keto breakfast

  • Method:
    Pan fry

  • Cuisine:
    American

  • Diet:
    Diabetic

Description

Crispy on the outside and soft on the inside, these keto hash browns are made with shredded radish, onion, and bacon. They can be pan fried as patties, or cooked in a waffle maker “chaffle” style to make the ultimate keto breakfast sandwich! Dairy free and Squeaky Clean Keto approved!


Ingredients

2 cups packed shredded radish (about 12 ounces)

1/2 teaspoon kosher salt

 

1 slice of bacon, finely chopped

2 tablespoons finely chopped onion

3 tablespoons coconut flour

1 teaspoon psyllium husk powder

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1 teaspoon dried parsley

1/4 cup mayonnaise

2 tablespoons avocado oil for frying


Instructions

To prepare the radish:

  1. Mix the the radish and salt in a microwave safe bowl.
  2. Microwave for 2 minutes.
  3. Drain liquid from the bowl and let the radish sit for 3 minutes, or until cool enough to handle.
  4. Form the pile of radish into a ball and place on 2 layers of paper towel. Gather the edges and squeeze the radish into a tight ball inside the paper towel, draining any liquid into the bowl.
  5. Discard liquid and dump dried radish back into empty bowl.
  6. Add the chopped bacon, onion, coconut flour, psyllium, 1/4 teaspoon kosher salt, garlic powder, parsley and mayonnaise.  
  7. Stir well until a stiff dough-like mixture is formed.  
  8. Divide the mixture into 6 equally sized balls.  Chill until ready to use.

To pan fry:

  1. Form the balls into flat ovals, about 1/2 inch thick.
  2. Heat oil in a nonstick skillet over medium high heat until shimmering.  
  3. Place the hash browns in the hot oil and cook for 2 minutes per side, or until golden brown and crisp.  
  4. Remove from the oil and place on a wire rack or paper towel-lined plate to drain.  Serve hot.  
  5. Refrigerate leftovers in an airtight container for up to 5 days. 

To make mini “waffles”:  

  1. Press the balls into 4 inch rounds.
  2. Heat the waffle maker and spray or brush on avocado oil.
  3. Place one round into the waffle maker and cook for 3 – 4 minutes, or until brown and crisped. 
  4. Remove the waffle and repeat with the remaining rounds. 
  5. Refrigerate leftovers in an airtight container for up to 5 days. 

 

 


Notes

*Alternatively, you can keep the mixture refrigerated for up to 3 days and cook to order. 

I am putting the serving size at one to make counting your macros easier if you eat an odd number of these.  That doesn’t mean you can only eat one – but it will be easier to do the math if you eat say, three of them. 

Approximate net carbs per hash brown = 2g

 


Nutrition

  • Serving Size: 1 hash brown
  • Calories: 133
  • Fat: 13g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 1g

Keywords: keto hash browns, radish hash browns, squeaky hash browns

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