Hashbrowns to me are the ultimate comfort food. This Keto Bacon Cauliflower Hash fits the bill. I like to make a big breakfast on Sunday mornings. With our chickens laying like crazy, eggs are usually on the menu. My favorite way to eat an egg is fried over easy or poached but I needed something to break the rich and creamy yolk into.
While potatoes and eggs are a given combination potatoes are not an option following low carb or keto way of eating. That is when I decided I had to come up with a substitution, you guessed it (I bet the name of my post gave it away)…..Cauliflower. If cauliflower can be used as a substitution for “macaroni” and cheese, fried “rice”, faux “potato soup”, why not “hashbrowns”.
This recipe can be done with fresh or frozen pre-riced cauliflower. Since its the first week of March and I don’t have any fresh cauliflower from the garden we are using frozen.
But its almost spring, that means fresh produce is right around the corner. If you know me, you know I love gardening. I can’t resist sharing a photo of my baby cauliflower plants! Tomorrow I will transplant the plant babies into different pots, as the adult leaves are popping out!
Get creative with this recipe, make it with Bacon as pictured, Sausage, Chirizo, Ham or Prosciutto. The possibilities are endless! Share in the comments what you used and how it turned out.
Tips and Tricks…
If you like your hashbrowns crispy, Add a little butter or olive oil to the pan after the cauliflower is done/tender and push the mixture down into the pan. Let it cook for a minute and flip in sections to get a crispy texture on the outside.
I get the best results using my cast iron skillet. I use this one
Whether you have this for Breakfast or Dinner (or as some call it Brinner). This Low Carb/Keto Bacon Cauliflower Hash is sure to be an quick and easy comfort food the whole family will love!
Enjoy, The Scrambled Eggs!
Low Carb/Keto Bacon Cauliflower Hash – “Faux Hashbrowns”
- 5 slices Thick Cut Bacon
- 1 medium Onion
- 2 cloves minced garlic
- 1 tsp Smoked Paprika
- 1 tsp lemon juice
- 10 oz bag Frozen Riced Cauliflower (one 10-12 oz bag) or 3 cups fresh shredded or riced cauliflower
- Salt and Pepper to taste
- Fresh Parsley (Optional)
- Dice up Bacon and cook until it starts to get crispy
- Add diced onion to the pan and cook until transparent (about 2-3 minutes)
- Add garlic and cook for a minute longer
- Add Riced or shredded Cauliflower, smoked paprika, lemon juice and salt/pepper. Cook until tender about 5 minutes.
- Dish up, add an egg any style, top with chopped parsley (optional) and enjoy!