Keto Hash Brown Casserole Recipes: A Comprehensive Guide

This article explores various keto-friendly hash brown casserole recipes, offering healthier and low-carb alternatives to traditional potato-based versions. These recipes cater to different dietary needs and preferences, using ingredients like cauliflower, turnips, and radishes to mimic the texture and taste of potatoes while keeping the carb count low.

Healthier Cheesy Hash Brown Casserole

This recipe offers a healthier twist on the classic hash brown casserole, often called "funeral potatoes." It uses real ingredients and a homemade cream of chicken soup substitute, making it a crowd-pleasing dish for holidays or brunches.

Key Ingredients:

• Frozen Shredded Hash Browns: About 20-24oz, preferably organic with potatoes as the only ingredient. Thawing the hash browns before mixing is recommended for easier preparation and faster cooking. However, in a pinch, you can use them frozen.
• Shredded Sharp Cheddar: Using freshly shredded sharp cheddar ensures a strong cheesy flavor, even with a reduced amount of cheese compared to traditional recipes.
• Pecorino Romano Cheese: This cheese adds a unique flavor that enhances the overall taste. More cheddar can be substituted if needed.
• Gluten-Free Corn Flakes: These provide a buttery, crunchy topping, similar to the original casserole.
• Homemade Cream of Chicken Soup Substitute: This healthier alternative replaces canned condensed soup.

Instructions:

1. Preheat the oven to 350 degrees F.
2. Spray an 8x8 or 9x13 casserole dish with cooking oil.
3. In a large bowl (or directly in the pan to minimize dishes), combine the hash browns, salt (if using), onions, yogurt, 1 cup of cheddar cheese, and homemade condensed soup. Mix well.
4. Add a protein (optional): Consider mixing in homemade chicken breakfast sausage, ground beef, or chicken.
5. Place the mixture in the prepared pan and sprinkle with the remaining cheddar cheese and Pecorino Romano cheese.
6. In a smaller bowl, melt butter and mix with crushed cornflakes. Sprinkle the cornflake mixture over the casserole.
7. Bake for one hour or until the topping is crispy and the potatoes are tender. For extra crunch, broil on low for 1-2 minutes before serving.

Preparing Ahead, Storing, Freezing and Reheating

• Prep Ahead: Assemble the casserole, cover it tightly with plastic wrap, and store it in the refrigerator until ready to bake.
• To Store: Store leftovers directly in the casserole pan in the refrigerator.
• To Freeze: Freeze the casserole in a freezer-safe container for 3-5 months. Portioning it into individual servings using Souper Cubes is a convenient option for breakfasts.
• To Reheat: Reheat easily in the microwave in just a few minutes.

Cream of Chicken Soup Substitute Recipe:

1. Melt butter in a skillet over medium heat.
2. Add flour and whisk together, cooking for one minute.
3. Raise heat to medium-high and slowly whisk in almond milk and chicken stock.
4. Continue whisking while the mixture boils for 2-3 minutes, until it thickens. Increase heat if needed.
5. Season with garlic powder and salt.
6. Remove from heat and let it cool. It will thicken more as it cools.
7. Store in an airtight container in the refrigerator.

Keto Cracker Barrel Hash Brown Casserole

This recipe aims to replicate the popular Cracker Barrel Hash Brown Casserole but with a low-carb twist, using cauliflower as a potato substitute.

Key Ingredients:

• Cauliflower: Shredded cauliflower is used instead of potatoes. The recipe recommends using the stalks of one medium head of cauliflower to get about 3 cups of shredded cauliflower. Frozen cauliflower will also work.
• Cheese: Cheese is a significant component, providing the cheesy flavor.
• Onion: Adds flavor and depth to the casserole.
• Cream of Chicken Soup: A homemade version can be made using nutritional yeast or chicken bouillon powder.

Instructions:

1. Preheat oven to 350 degrees F.
2. Spray an 8x8 baking dish with cooking spray.
3. Set aside 1/3 cup of the shredded cheese for topping.
4. Stir together the remaining ingredients and spread in the prepared baking dish.
5. Top with the reserved cheese.
6. Bake until golden and bubbly.

Making Keto "Hashbrown" Beef Bake

This recipe combines cauliflower with ground beef and cream of mushroom soup for a hearty and low-carb casserole.

Key Ingredients:

• Cauliflower: Both cauliflower florets and riced cauliflower are used.
• Ground Beef: Provides protein and flavor.
• Cream of Mushroom Soup: Adds creaminess and flavor. A homemade version using almond or coconut flour can be used for a stricter keto approach.
• Shredded Cheddar Cheese: For topping.

Instructions:

1. Preheat the oven to 400 degrees F.
2. Lightly grease an 8x8-inch baking dish with non-stick cooking spray.
3. In a skillet, brown the ground beef with minced onion and garlic powder. Drain.
4. Add both cauliflower to the baking dish and gently toss. Add the browned ground beef in with the cauliflower and toss gently to combine.
5. In a small bowl, whisk together the cream of mushroom soup and the heavy cream. Then pour over the top. Toss gently if needed.
6. Top with shredded cheese.
7. Bake in the preheated oven for 30 minutes, or until cheese has melted and begins to golden.

Keto Hash Browns (No Potatoes)

These keto hash browns use riced cauliflower as a base, offering a crispy and fluffy texture without the carbs of potatoes.

Read also: Easy Low-Carb Cheese Crackers

Key Ingredients:

• Riced Cauliflower: Fresh or frozen riced cauliflower can be used.
• Parmesan Cheese: Adds saltiness and helps bind the hash browns.
• Eggs: Act as a binder.
• Olive Oil: For crisping up the hash browns.
• Salt and Black Pepper: For seasoning.

Instructions:

1. Preheat the oven to 400 degrees F. Line a flat baking sheet with parchment paper.
2. Microwave riced cauliflower for 2 minutes, until slightly tender. Let it sit for 10 minutes, then squeeze out all excess moisture using a dishcloth.
3. Transfer the cauliflower to a large mixing bowl. Add the remaining ingredients and mix well.
4. Using your hands, form 8 small portions of the mixture and place them onto the lined sheet. Shape into rectangles.
5. Bake for 40-45 minutes, or until golden brown.

Low Carb Hash Brown Breakfast Casserole

This casserole uses daikon radish as a potato substitute, combined with bacon, cheese, and eggs for a hearty and satisfying breakfast or dinner.

Key Ingredients:

• Daikon Radish: Shredded daikon radish mimics the texture of potatoes. Red round radishes can be used as a substitute, though they are more time-consuming to peel and shred.
• Bacon: Adds flavor and protein.
• Onion and Sweet Peppers: Provide additional flavor and texture.
• Eggs and Cream Cheese: Create a creamy and rich base.
• Cheddar Cheese: For cheesy flavor.

Instructions:

1. Preheat oven to 325 degrees F.
2. Grease a 13x9 inch baking dish.
3. Cook bacon in a skillet until crisp. Remove and set aside.
4. In the same skillet, cook onion, pepper, and radish for about 5 minutes, stirring occasionally. Season with salt and pepper.
5. Whisk eggs and cream cheese together in a large bowl.
6. Spread half the vegetables into the dish. Sprinkle half of the cheese over the vegetables. Sprinkle half the bacon over the cheese.
7. Spread remaining vegetables over bacon. Pour the egg mixture on top.
8. Cover and refrigerate 8 hours or overnight.
9. Uncover and bake 50-60 minutes or until a thermometer in the center registers 160 degrees F.
10. Sprinkle remaining cheese and bacon over the top and bake 3-5 minutes more or until cheese is nicely melted, top is puffed and bacon is crispy.

Keto Cheesy Hash Brown Casserole (Funeral Potatoes)

This keto version uses turnips instead of potatoes, blended with sour cream, cream of chicken soup, and cheese, topped with a buttery pork rind mixture.

Key Ingredients:

• Turnips: Shredded turnips replace potatoes.
• Sour Cream: Adds creaminess and tang.
• Cream of Chicken Soup: Provides flavor and moisture.
• Shredded Cheese: For cheesy flavor.
• Pork Rinds: Crushed pork rinds create a crispy topping.

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine sour cream, cream of chicken soup, melted butter, salt, pepper, and dried onion in a 10-inch or larger cast iron skillet.
3. Add the turnips and shredded cheese to the skillet, stir to combine.
4. In a small bowl, mix together the crushed pork rinds and the remaining melted butter.
5. Sprinkle the pork rind mixture over the casserole.
6. Bake for about 55 minutes, or until golden and bubbly.

Tips and Variations:

• Enhance Flavor: Add jalapeño or chili flakes for a spicy kick. Use smoky gouda or spicy pepper jack cheese for an exciting twist.
• Sour Cream Substitute: If sour cream is unavailable, consider using Greek yogurt or crème fraîche.
• Cheddar Cheese Substitute: Experiment with other cheeses like Monterey Jack, Colby Jack, or a blend of cheeses.
• Cast Iron Skillet Substitute: Use any oven-safe baking dish.
• Grater Substitute: A knife can be used to chop the turnips finely if a grater is not available.
• Managing Moisture: Ensure turnips are well-drained before combining them with cheese to avoid a soggy casserole. Squeeze shredded turnips in a towel to remove excess water.
• Almond Flour Topping: Substitute pork rinds for crushed almond flour.

Low Carb Hash Brown Casserole with Cauliflower

This recipe uses riced cauliflower and shredded cauliflower to replicate the texture and taste of potatoes. It is gluten-free and can be made in one pan for easy cleanup.

Key Ingredients:

• Cauliflower: Riced cauliflower and/or shredded cauliflower are used as the base.
• Cheese: Provides cheesy flavor.
• Other Ingredients: Eggs, seasoning to taste.

Instructions:

1. Preheat oven to the appropriate temperature (refer to the specific recipe).
2. Combine all ingredients in a single pan.
3. Bake until golden and bubbly.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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