Keto Funeral Potatoes

This Keto Funeral Potatoes recipe is low carb, hearty, rich, satisfying, LEGIT ... and contains no potatoes at all! The secret? Daikon radish!

A while back, I used radishes in my Keto Clam Chowder, kind of expanding on the whole "roasted radishes do not taste like radishes" thing, back from my Roasted Radish Salad recipe. (Not low carb, that's my main blog!).

It worked out so well, I decided to play with the idea of radishes as a potato sub some more.

In the lead-up to the holidays, my feeds were full of posts about what people were making to bring to their family gatherings, which got me thinking about funeral potatoes.

... and here we are!

What are Funeral Potatoes?

“Funeral Potatoes” is a popular potluck dish in many parts of the USA, especially the midwest and in Utah - where it’s ubiquitous at Mormon gatherings.

It can be found by different names - cheesy potatoes, cheesy hash brown casserole, hash brown casserole, party potatoes, and more - and in slightly different forms, but basically involves:

Potatoes - Shredded or small diced hashbrowns.

Sour Cream - LOTS of it.

Cream of X Soup - I was used to it being cream of mushroom, back home in Winnipeg. Apparently cream of chicken is the norm in the USA?

Butter - Lots of it.

Cheese - Usually cheddar, I recommend sharp cheddar.

Topping - usually corn flakes or potato chips

Basically, potatoes and fat, mixed together and baked. SO rich, and fantastic comfort food. (I can only handle it a couple of times per year, though!)

Keto Hash Brown Casserole

While some of the ingredients for cheesy hashbrowns are fairly keto-friendly - sour cream, cheese - some definitely had to be dealt with to make this low carb!

Potatoes

I decided to use a Daikon radish in place of the potatoes.

Not only are they a bit more mild in taste to start with, who seriously wants to fuss around with trying to grate little red radishes?

Not me. I peeled the outside and easily shredded the daikon - beauty!

Radishes do have a fair amount of water in them, so I salted the shredded radish and squeezed a LOT of moisture out - probably about a cup, maybe more!

This probably also helped take the bite out of it.

Cream Soup

None of the condensed cream soups are particularly low carb, and most have gluten. No thanks!

I sauteed some mushrooms and onion, added a bit of cream cheese and chicken stock... and boom! Soup approximation achieved!

The Topping

Chips and corn flakes aren’t low carb, so I got creative: Crushed up pork rinds, along with some Parmesan cheese and a little butter.

Perfect!

Low Carb Funeral Potatoes FAQ

Won’t this taste weird?

Nope. Between removing the excess liquid, baking the radishes, and smothering them with other flavours, you will NOT be able to tell this is anything other than shredded potatoes.

Honestly, if I hadn’t made it myself ... I wouldn’t have believed this was radish. It’s *WILD* how accurate it is, both in taste and feel!

Just used a nice big shred for your radish. I LOVE my Kitchenaid box grater - it was a recent splurge, and possibly my favourite kitchen tool.

Not only does it make grating easier than my old one, it produces big, luxurious shreds of cheese... or, in this case, radish!

Can I chop the radish instead of shredding?

I know that the hashbrown style is preferred by some, but I definitely recommend shredding - it makes it a lot easier to get more liquid out, than you’d be able to do if they were chopped.

... and that will affect the final texture.

Can I skip salting and squeezing the radishes?

I wouldn’t. You will end up with a LOT more water in the dish, and possibly more radish flavour.

Can you make keto cheesy potatoes ahead of time?

Yes!

Make the base layer. Cover it up with plastic, and chill it til you’re ready to bake. THEN make and add the topping, and bake as usual.

Can you low carb funeral potatoes ?

Yep. Same with making ahead - just make the base layer, wrap it... but freeze it instead of chilling it.

I recommend plastic wrap flat against the base layer, then a good layer or two of foil.

The day before you want to cook it, place it in the fridge to thaw.

Once thawed, make and add the topping, bake as usual.

How long does keto hash brown casserole last?

Stored in the fridge, this casserole should be good for about 5 days. Just keep well wrapped / in an airtight container.

How to Make Keto Funeral Potatoes

Full recipe follows at the end of this post, here's the pictorial walk-throug:

Preheat oven to 350 F. Prepare a 9 x 13 pan with pan spray, set aside.

Wash and peel the Daikon radish. Grate with the larger grating option, toss with the 1 teaspoon of salt, and allow to sit for 10 minutes.

After 10 minutes, Drain the shredded radish, squeezing out any excess moisture.

SO much liquid comes out!

In the meantime:

In a large pan, cook onion and mushrooms in 1 tablespoon butter until onions are translucent, mushrooms are soft and reduced, and most of the liquid has come out of the veggies.

Add cream cheese to the pan, breaking it up and stirring to fully melt/incorporate.

Add chicken stock to the pan, whisking well to combine and break up any lumps.

Toss cheddar cheese with xanthan gum, add to the pan. Stir until melted and smooth. Add sour cream and pepper, stirring until well combined/

Finally, add the shredded and squeezed radish, mixing well to combine. Pour into prepared baking pan.

Melt remaining 2 tablespoon butter, mix with pork rinds and Parmesan. Sprinkle evenly over the “potato” mixture.

Cover pan with foil, bake for 40 minutes. Remove foil, allow to bake for another 15 minutes or so, until the topping is crispy and golden.

Serve hot.

Keto Cheesy Hashbrown Casserole

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5 from 7 votes

Keto Funeral Potatoes

This Keto Funeral Potatoes recipe is low carb, hearty, rich, satisfying, LEGIT ... and contains no potatoes at all! The secret? Daikon radish!

Prep Time10 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free

Servings: 12 Servings

Calories: 194kcal

Equipment

• 9 x 13 baking dish

Ingredients

• 2 lbs Daikon radish
• 1 teaspoon Salt
• 1 Small onion chopped
• 8 oz White mushrooms washed and finely chopped
• 3 tablespoon butter divided
• 4 oz Cream cheese
• ½ cup Chicken stock
• 2 cups Shredded sharp cheddar cheese
• 1 teaspoon Xanthan gum
• 1 ½ Cups Sour cream
• ½ teaspoon Pepper
• 2 cups Pork rinds finely crushed
• ¼ cup Grated Parmesan

Instructions

• Preheat oven to 350 F. Prepare a 9 x 13 pan with pan spray, set aside.
• Wash and peel the Daikon radish. Grate with the larger grating option, toss with the 1 teaspoon of salt, and allow to sit for 10 minutes.
• After 10 minutes, Drain the shredded radish, squeezing out any excess moisture.
• In the meantime:
• In a large pan, cook onion and mushrooms in 1 tablespoon butter until onions are translucent, mushrooms are soft and reduced, and most of the liquid has come out of the veggies.
• Add cream cheese to the pan, breaking it up and stirring to fully melt / incorporate well.
• Add chicken stock to the pan, whisking well to combine and break up any lumps.
• Toss cheddar cheese with xanthan gum, add to the pan. Stir until melted and smooth. Add sour cream and pepper, stirring until well combined/
• Finally, add the shredded and squeezed radish, mixing well to combine. Pour into prepared baking pan.
• Melt remaining 2 tablespoon butter, mix with pork rinds and Parmesan. Sprinkle evenly over the “potato” mixture.
• Cover pan with foil, bake for 40 minutes. Remove foil, allow to bake for another 15 minutes or so, until the topping is crispy and golden.
• Serve hot.

Nutrition

Calories: 194kcal | Carbohydrates: 6g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 522mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 18mg | Calcium: 194mg | Iron: 1mg

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