Easy Vegetarian Keto Broccoli Hash Browns
How to Make It
Step 1
Preheat the oven to 180C/350F and line a baking sheet with parchment paper. Cut the broccoli into florets and add the florets to a food processor. Blend to process the broccoli roughly.
Step 2
Transfer the broccoli to a mixing bowl. To the same mixing bowl, add the egg, almond flour, garlic powder, salt, black pepper, and shredded cheddar cheese. Mix to combine.
Step 3
Using an ice cream scoop, scoop the mixture onto the baking sheet lined with parchment paper. This ensures that the hash browns are approximately the same size. Shape each scooped mixture using a round cookie cutter and flatten the top using a spoon.
Step 4
Transfer the tray to the oven. Bake for 10-12 minutes until golden brown.
Step 5
Serve warm with any Keto sauce of your liking. Store leftover hash browns in an airtight container in the refrigerator for 3-5 days. Reheat in a preheated oven or in the microwave until warm.
Ingredients
- Broccoli, raw – 200 g
- Raw egg – 1 medium
- Almond flour – 1 tbsp
- Garlic powder – 0.5 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Sharp White Cheddar – 1 cup