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.
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.
Keto Cheesy Hash Brown Recipe
We're transforming Cheesy Hash Browns, traditionally crafted with flour, into a keto-compatible delight. We've eliminated flour from the ingredient list, replacing it with a modest amount of breadcrumbs and an abundance of cheese. You're in for a treat! Step 1 Wash the carrots and zucchini thoroughly. Grate the carrots and zucchini with the thin side of the grater. Take them on a plate, sprinkle them with salt and keep them aside. While the vegetables are watering, grate the halloumi. Finely chop the scallion, fresh mint, and fresh coriander. By this time, the vegetables should have released their juices. Strain the liquid and squeeze the grated vegetables with the palm of your hand. Step 3 After making sure that the vegetables are thoroughly dry, place them in a large mixing bowl. Top them with shredded halloumi. Add the finely chopped greens, breadcrumbs, seasonings, and 2 beaten eggs. Mix the mortar well, then keep it in the refrigerator for half an hour. Preheat a deep-fry skillet. Add a generous amount of oil to fry the hash browns in it. Remove the well-rested mortar in the refrigerator and give hash brown shape. Give small round shapes to the cheesy hash browns. After the oil is well heated, you can fry both sides of the cheesy hash brown. If you shape the mortar into large pieces to create thick hash browns, you might end up with a very oily hash brown. Similarly, frying these large pieces at high heat can yield the same result. To avoid this, it's best to fry them in 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 is the best accompaniment. Do not skip the salting step, as it helps the vegetables release water. The vegetables need to release their water to form smooth patties. After that, 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.Keto Cheesy Hash Brown Recipe
Ingredients
Instructions
Step 2
Step 4
Step 5Notes
Nutrition Information
Yield
5
Serving Size
1
Amount Per Serving
Calories 300Total Fat 26gNet Carbohydrates 6gProtein 17g
4g Carb Keto Steak Salad Recipe | Sesame Mayonnaise Topping
Keto Spinach Eggs Recipe | Best Yogurt Butter Topping
Flicky Keto Salmon Marinade to Try Today | Best Salmon Recipe Ever
Keto Cheese Sticks Recipe (Chewy Golden Brown Mozzarella Twists)