My mom makes the greatest hash brown casserole of all time! But it is terrible for me so I am trying to recreate its glory but it’s extremely difficult being low carb. First off nothing tastes as good as potatoes….nothing. And I am not here to try and convince you that my Keto Hash Brown Casserole is any replacement for potatoes. This is not potatoes and it NEVER will be! I get so frustrated by all of those recipes that claim they are “just like potatoes! You won’t know the difference…” Yes you will, and then you will be sad. Potatoes are starchy, smooth, belly filling beautifulness and there is literally nothing on the planet that will give you the same texture or taste! Sooooo this will not make you think you are eating potatoes. I will not make that promise. What I will say is that this is a nice recipe that will mimic comfort food and could be a nice companion side dish to a big piece of meat! Also this is a super easy recipe to make additions too, I can see it being great with different cheeses or adding sausage or chorizo for a breakfast style casserole. So if you’re wanting some comfort food and a cheesy side for a pile of ribs then this is what you’ve been looking for, just don’t go into it thinking you’ll magically have potatoes….
Keto Hash Brown Casserole
Makes 12 servings
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp xantham gum
- 6 cups daikon radish, peeled & shredded in food processor
- 4 green onions, chopped
- 1 cup cooked chopped bacon
- 1 can chopped green chilis
- 16 oz. Sour Cream
- 2 cups Colby Jack or Monteray Jack Cheese, shredded
- 2 tbsp dehydrated onion
- 2 tsp garlic powder
- 1 tsp black pepper
- 1/2 cup grated parmesan cheese
In a small saucepan over medium high heat combine chicken broth, heavy cream and salt. Allow mixture to cook and reduce down, let it sit at a low boil for 3 minutes. Whisk in the xantham gum and poultry seasoning and set aside.
Shred your daikon radish and place in a strainer, sprinkle with salt and squeeze out the moisture. Daikon has a ton of moisture so let it sit with a sprinkle of salt on it for a while. Once you squeeze out a good amount of moisture, place the radish into a microwave safe bowl and microwave on high heat for 2 minutes. Move the daikon back to the strainer and let it cool off. Now your daikon should be pretty dried out.
In a large bowl combine the chicken broth mixture from the stove, along with the sour cream, green chilis, bacon, green onions 1 1/2 cups colby jack cheese, dehydrated onion, garlic powder and black pepper. Mix until thoroughly incorporated.
Once your daikon has cooled off, squeeze the last bit of moisture out of it and add it to the large bowl. Mix them all together and pour into a 9×13″ casserole dish. Top with the reserved 1/2 cup of shredded cheese and 1/2 parmesan cheese. Bake at 350F for 30 minutes until it’s golden brown and bubbly.
I put the nutrition info into Myfitnesspal and this is what I came up with:
Makes 12 servings: Cals: 299, Fat: 23g, Net Carbs: 5g, Protein: 14g