Easy Vegetarian Keto Broccoli Hash Browns

Are you tired of almost all vegetarian Keto recipes consisting of eggs, just cooked in different ways? If so, these vegetarian Keto hash browns are about to become your favorite! This easy vegetarian Keto breakfast takes broccoli and turns it into the most delicious low-carb hash browns you will ever have. These Keto broccoli hash browns are ridiculously simple to make, making them perfect for a quick but delicious breakfast.

What type of broccoli is best for this recipe?

To make these Keto hash browns, you are free to use any broccoli of your choice. Of course, fresh is always best, but frozen riced broccoli works well too. Alternatively, feel free to use steamed broccoli, either freshly steamed or packaged. The difference is barely noticeable, and the recipe yields delicious hash browns every time.

How do you store these easy vegetarian Keto broccoli hash browns?

These hash browns are perfect for meal prep. Therefore, we recommend making at least double the batch to have throughout the week. They are great for breakfast, a quick low-carb snack, or even for lunch with a fresh side salad. To store them, allow the hash browns to completely cool once baked, then transfer them to an airtight container or zip lock bag. Store in the refrigerator for 3-5 days. Reheat in a preheated oven or on a skillet over medium heat until slightly crispy.

How do you customize this recipe?

This hash brown recipe is really simple; there is room to add or substitute the ingredients. Substitute the broccoli with riced cauliflower or shredded zucchini. Ensure to squeeze the shredded zucchini to remove excess moisture before combining it with the other ingredients. Soaking the shredded zucchini with 1 tsp. of salt helps to draw out excess moisture before squeezing. Other vegetables that also work well in this recipe include shredded carrots and shredded green cabbage.