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Dehydrated Paleo Hash Browns l Healthy fats make a healthy hash brown l Homestead

Dehydrated Paleo Hash Browns

Make perfect Paleo mix-vegetable hash browns every time with this method. Learn to dehydrate your Paleo hash brown mix before you use in this recipe to get perfectly plump, crispy hash browns every time.  This recipe is also easily Keto-approved.

Course Breakfast
Cuisine American
Keyword keto, Paleo Breakfast, Paleo snacks
Prep Time 15 minutes
Cook Time-ish 10 minutes
Total Time-ish 25 minutes
Serving Suggestion 4


  • 4 Cups Dehydrated shredded Paleo veggie mix
  • 3-5 Cups Boiling water
  • 3 Fresh eggs
  • 1/4 Cup Almond flour, or 2 Tbsp coconut flour
  • 1 Tbsp Curry, or turmeric
  • 1 tsp Granulated garlic
  • 2 tsp Sea salt and black pepper
  • 1/4 Cup Coconut oil
  • 1/4 Cup Other fat - grass fed butter, duck fat, bacon fat, ghee, etc.


  1. Place the dehydrated shredded veggies in a heat-resistant bowl.  Cover in the boiling water.  You may not need all the water, or you might need all of it.

  2. Allow veggies to sit for at least ten minutes.  Fluff with a fork and check for saturation.  If you still have pockets of dry veggies, add a bit more boiling water.  If you have extra water, save and use as veggie stock for soup.

  3. Once hydrated to perfection (according to your tastes), mix in all other ingredients besides the fat.

  4. Heat a cast iron or other frying pan on medium heat.  Melt the fat.  Heat the melted fat until a sprinkle of water over the pan pops and fizzles.

  5. Add the hash brown mixture in 1/4 - 1/2 cup amounts.  Press flat with a spatula and fry for about five minutes on each side, checking for browning.  When hash browns are brown on both sides and hot clear through, they're finished.

  6. Say Grace and serve immediately.

Recipe Notes

To learn how to dehydrate shredded veggies, please visit the post.