Low Carb Cheese Stuffed (Keto) Hashbrowns

Potatoes have always been a vice of mine. Mashed, baked, scalloped, twice baked, hashbrowns, french fries, boiled, salad.. it didn't matter - I didn't discriminate. Since going keto I do find potato dishes to be the main one that I miss but I have been coming up with some clever swaps recently.

These Low Carb Cheese Stuffed Hashbrowns are super easy to make and can be made nice and crunchy (how I like it). You can eat them by themselves, use them as the 'bread' for breakfast sandwiches, or (my favourite) top a stack of them with a perfectly poached egg and eat it with some tomato slices and bacon.

You can adjust this recipe as you like. You could add different spices to switch things up or make things spicy with some diced jalapenos. You really can't go wrong no matter what you do (as long as you follow the instructions).

Low Carb Cheese Stuffed (Keto) Hashbrowns

Ingredients:

• 250 grams grated turnip (about 2 small/medium ones)
• 1 TBSP. Salted Butter (preferably Grass Fed) + (a little) extra
• 1 Egg 
• Salt & Pepper
• 4 TBSP Shredded Cheese 

Instructions:

1. Wash and grate your turnip onto cheesecloth (note: if you don't have cheesecloth you can use a couple layers of heavy duty papertowel). 
2. Squeeze out as much water as possible (I find I lost about 20% of the water, whatever you do don't skip this step - your hasbrowns won't crisp and will be soggy) 
3. Once you has squeezed out as much water as possible spread turnip out and sprinkle with salt to help dry it out a little bit more. Let it sit for 5 minutes. 
4. Turn on your waffle maker to medium-high (not all the way on high or it will burn)
5. Meanwhile, melt 1 TBSP butter until just melted then put in mixing bowl and add your 1 egg & pepper 
6. Give a quick mix with the fork, you want it to be mixed but not 'frothy' or whipped 
7. Mix in your turnip until all ingredients (EXCEPT CHEESE) are combined 
8. Add butter to waffle iron or pan (waffle iron is much more ideal) the next steps will depend on your waffle iron
9. If your waffle iron separates into 4 slots use 1/8 mix per area, add 1 TBSP of shredded cheese 
10. Top cheese with the remaining mix spread out evenly to make 4 stuffed hashbrowns 
11. Close lid and cook for approximately 5 minutes, keep an eye on these because they can burn and your time might differ a little bit depending on how you cook them 
12. Enjoy! 

These were incredibly delicious and an instant favourite. They could easily be used as an appetizer or even as 'buns' for burger, you really can't go wrong. Macros below are calculated for my batch so I always recommend counting your own in case your turnip is a little more or less *I calculated my turnip macros off of the squeezed amount* enjoy <3

Servings: 4
Calories: 117
Fat: 3.75g
Net Carbs: 1.6g net carbs
Protein: 3.5g
*macros calculated per serving*