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Keto Hash Browns

  • Author: Mellissa Sevigny
  • Total Time: 21 minutes
  • Yield: 6 hash browns
  • Diet: Diabetic


Crispy on the outside and soft on the inside, these keto hash browns are made with shredded radish, onion, and bacon. They can be pan fried as patties, or cooked in a waffle maker “chaffle” style to make the ultimate keto breakfast sandwich! Dairy free and Squeaky Clean Keto approved!


2 cups packed shredded radish (about 12 ounces)
1/2 teaspoon kosher salt
1 slice of bacon, finely chopped
2 tablespoons finely chopped onion
3 tablespoons coconut flour
1 teaspoon psyllium husk powder
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1/4 cup mayonnaise
2 tablespoons avocado oil for frying


To prepare the radish:

  1. Mix the the radish and salt in a microwave safe bowl.
  2. Microwave for 2 minutes.
  3. Drain liquid from the bowl and let the radish sit for 3 minutes, or until cool enough to handle.
  4. Form the pile of radish into a ball and place on 2 layers of paper towel. Gather the edges and squeeze the radish into a tight ball inside the paper towel, draining any liquid into the bowl.
  5. Discard liquid and dump dried radish back into empty bowl.
  6. Add the chopped bacon, onion, coconut flour, psyllium, 1/4 teaspoon kosher salt, garlic powder, parsley and mayonnaise.  
  7. Stir well until a stiff dough-like mixture is formed.  
  8. Divide the mixture into 6 equally sized balls.  Chill until ready to use.

To pan fry:

  1. Form the balls into flat ovals, about 1/2 inch thick.
  2. Heat oil in a nonstick skillet over medium high heat until shimmering.  
  3. Place the hash browns in the hot oil and cook for 2 minutes per side, or until golden brown and crisp.  
  4. Remove from the oil and place on a wire rack or paper towel-lined plate to drain.  Serve hot.  
  5. Refrigerate leftovers in an airtight container for up to 5 days. 

To make mini “waffles”:  

  1. Press the balls into 4 inch rounds.
  2. Heat the waffle maker and spray or brush on avocado oil.
  3. Place one round into the waffle maker and cook for 3 – 4 minutes, or until brown and crisped. 
  4. Remove the waffle and repeat with the remaining rounds. 
  5. Refrigerate leftovers in an airtight container for up to 5 days. 


*Alternatively, you can keep the mixture refrigerated for up to 3 days and cook to order. 

I am putting the serving size at one to make counting your macros easier if you eat an odd number of these.  That doesn’t mean you can only eat one – but it will be easier to do the math if you eat say, three of them. 

Approximate net carbs per hash brown = 2g


  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Keto breakfast
  • Method: Pan fry
  • Cuisine: American


  • Serving Size: 1 hash brown
  • Calories: 133
  • Fat: 13g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 1g

Keywords: keto hash browns, radish hash browns, squeaky hash browns

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