Prep time: 5 minutes | Cook time: 50 minutes| Serves 4
1 tablespoon extra-virgin olive oil
1 cup peeled and diced butternut squash
1 cup cauliflower rice
½ cup water
¼ teaspoon salt
2 large eggs
½ cup shredded Cheddar cheese
½ cup almond flour
1 cup peeled and diced butternut squash
1 cup cauliflower rice
½ cup water
¼ teaspoon salt
2 large eggs
½ cup shredded Cheddar cheese
½ cup almond flour
1.Preheat
the oven to 400°F.
2.In
a large skillet, heat the oil over medium heat. Add the diced butternut
3.Add
the riced cauliflower, water, and salt to the skillet. Cook for 8 to 10
and cool for 5 to 7 minutes.
and cool for 5 to 7 minutes.
4.Take
a large piece of cheesecloth or clean kitchen towel and drape it
the cheesecloth and bring all corners of the cloth together. Over top of the
bowl, twist the cloth closed around the mixture and squeeze as much liquid
out of the vegetable mixture as possible.
the cheesecloth and bring all corners of the cloth together. Over top of the
bowl, twist the cloth closed around the mixture and squeeze as much liquid
out of the vegetable mixture as possible.
5.Remove
the cheesecloth and place the drained mixture back into its
combine ingredients well.
combine ingredients well.
6.Line
a baking sheet with parchment paper. To form each patty, gather
Flatten each mound of mixture into a round patty shape.
Flatten each mound of mixture into a round patty shape.
7.Bake
the hash browns in the oven for about 20 minutes or until golden
Per Serving(2 hash browns):
Calories: 197; Protein: 11g; Fat: 14g; Carbohydrates: 10g; Fiber: 4g; Sugar: 2g; Sodium: 278mg
Calories: 197; Protein: 11g; Fat: 14g; Carbohydrates: 10g; Fiber: 4g; Sugar: 2g; Sodium: 278mg
