Keto Cheesy Hash Brown Recipe

This cheesy hash brown recipe comes to you in its keto-compatible form. Containing only 6 grams of carbs per serving, this zucchini dish contains only 300 calories.

Contents

What is Keto Cheesy Hash Brown?Ingredients Instructions Notes Nutrition Information Yield Serving Size

What is Keto Cheesy Hash Brown?

When hash browns come to mind, it’s almost impossible to think of just one type of dish. Because it is a dish with the widest scale. Hash browns, fries, or casseroles can be made with any vegetable you can think of.

The best part is that you can add the vegetables you like and leave out the ones you don’t. Also, with minor changes, they adapt to almost any diet.

This hash brown is a fried type of Mucver, with the main ingredients being zucchini and cheese.

You may be used to seeing dill on the recipe list when zucchini goes into a meal because most people do not distinguish between these two. But some people don’t like dill at all.

Admittedly, I am one of them. I did not include it in this recipe because I could never get used to its taste. If you are a dill lover, you can add it to this recipe with peace of mind.

Now, let’s move on to the step-by-step recipe and learn how to make a keto cheesy hash brown.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

Halloumi (2 1/2 cups, shredded)
Zucchini (1, large)
Carrot (2, small)
Eggs (2, beaten)
Breadcrumbs (4 tbsp)
Fresh coriander (2 tbsp) – Optional
Scallion (4 stalks)
Fresh mint (2 tbsp)
Chili flakes (1/2 tbsp)
Salt and pepper to taste

Instructions

Wash the carrots and zucchini thoroughly, then grate them using the thin side of the grater. Place them on a plate, sprinkle with salt, and set them aside. While the vegetables are draining, grate the halloumi cheese.

Finely chop the scallions, fresh mint, and fresh coriander. By now, the vegetables should have released their juices. Strain the liquid and squeeze the grated vegetables with the palm of your hand to remove excess moisture.

Once the vegetables are thoroughly dry, transfer them to a large mixing bowl. Add the shredded halloumi, finely chopped greens, breadcrumbs, seasonings, and 2 beaten eggs.

Mix the ingredients well, then refrigerate the mixture for half an hour. Preheat a deep-fry skillet and add a generous amount of oil to fry the hash browns. Remove the chilled mixture from the refrigerator and shape it into hash browns. Form small round shapes for the cheesy hash browns.

Once the oil is hot, fry both sides of the cheesy hash browns until golden brown. Enjoy your delicious keto-friendly treat!

Notes

If you shape the mixture into large pieces to create thick hash browns, you might end up with excessively oily results, especially when frying at high heat. To avoid this, it’s best to form thin, flat rounds that are not overly large.
Once the hash browns are golden brown on both sides, remove them from the skillet, allow them to drain excess oil on a paper towel, and then serve.
Any dip with yogurt makes the perfect accompaniment.
Do not skip the salting step, as it helps the vegetables release water, which is essential for forming smooth patties. After salting, take the grated vegetables in your palm and squeeze them thoroughly to remove excess water.
If you prefer not to use fresh coriander, you can substitute it with 1/2 tsp of ground coriander. Alternatively, if you’re not a fan of coriander’s flavor, you can use an equal amount of fresh parsley instead.