PREP TIME: 10 minutes
COOK TIME: 20 minutes
YIELD: 12 Hashbrowns
MACRONUTRIENT RATIO: 1.5:1
KETO DIET PLANS: Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
340 grams (12 ounce bag) frozen cauliflower rice - thawed
15 grams (2 tablespoons) arrowroot starch
Optional: Salt, pepper, garlic powder, onion powder, and other seasonings to taste
226 grams (8 ounce bag) shredded cheddar cheese
46 grams (1/3 cup) avocado oil
1Pierce a small hole in the cauliflower bag and squeeze out most of the extra liquid.
2In a mixing bowl, combine the cauliflower rice, arrowroot starch and seasonings. Toss to coat the cauliflower with the dry starch until it is distributed evenly.
3Add the oil and shredded cheese to the cauliflower and stir to combine.
4Divide the hash browns into 12 equal portions and cook in a pre-heated non-stick waffle maker until they are a deep golden brown. The waffle iron wells do not need to be completely filled! Scoop an mound of the mixture into the center of the well leaving a high mound in the center. Press the top of the iron down to flatten the mixture. The cooking time will vary depending on the waffle maker. It is best to cook these for longer than expected, they should easily release from the waffle iron when the cheese has crisped.
5Alternative cooking methods:A well greased muffin tin in a 475º oven for 10 minutes or until crispy on the outside edges.In a non-stick frying pan over medium high heat. Shape the portions into thick patties and fry on each side until crispy and golden brown.