This cheesy hash brown recipe comes to you today in its keto-compatible form. Containing only 6g of carbs per serving, this zucchini dish contains only 300 calories. Come to the recipe section and learn how to make it step by step recipe.
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 casserole can be made with any vegetable you can think of.
The best part is that you can add every kind of vegetable you like and leave out the ones you don’t. Also, with minor changes, they adapt to almost any diet.
For this reason, we are making this recipe, which is usually made using flour, keto-compatible. We cut the flour from the ingredient list and got help from very few breadcrumbs and lots of cheese instead.
What we are going to present today is hash brown, that is, the fried type of Mucver. The main character is 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 just as many 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.
Cheesy Hash Brown (5 Servings)
Net Carb: 6g
Total Fat: 26g
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
Recipe – 30min prep / 20min cooking time
Wash the carrots and zucchini thoroughly.
Grate the carrots with the thin side of the grater.
Grate the zucchini with the coarser side of the grater.
Take the grated carrots and zucchini on a plate, sprinkle them with salt and keep them aside.
Tip: Do not skip the salting step, as the vegetable release water. The vegetables need to release their water in the shape of the patties to be smooth. Then we will squeeze out the water they have released with the palm of our hand.
While the vegetables are watering, grate the halloumi.
Finely chop the scallion, fresh mint, and fresh coriander.
Tip: If you don’t want to use fresh coriander, you can use 1/2 tsp ground coriander. If you don’t like the taste of coriander or you can’t seem to get it, use an equal amount of fresh parsley instead.
By this time, the vegetables should have released their juices. Strain the juice and squeeze the grated vegetables with the palm of your hand.
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 brown.
After the oil is well heated, you can start frying both sides of the cheesy hash brown.
Recommendation: Shaping the mortar is an important stage. That’s why it’s important to understand this recommendation:
If you shape the mortar into very large pieces and try to make thick hash browns, you may inevitably end up with a very fatty hash brown.
At the same time, if you fry these large pieces at very high heat, you can get the same result.
For this reason, fry them in thin flat rounds that are not too large.
When the hashbrowns are golden brown on both sides, remove them from the skillet and let them release their excess oil on a paper towel, then serve.
Finally, let me remind you that any dip with yogurt is the best accompaniment.
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