Here to fulfill your breakfast fantasies, Cauliflower Hash Browns!
This low-carb version of a classic breakfast fave is crispy on the outside, tender on the inside, and perfect for pairing with your favorite brunch recipes.
Cauliflower hash browns give you that lazy weekend, diner breakfast satisfaction, in a more nutritious package.
You can even serve them as a kid-friendly side with dinner.
Dip ‘em with ketchup (or my personal favorite, hot sauce) and even the veggies skeptics won’t be able to resist!
While some healthy options taste like a shadow of the real-deal, as with my Sweet Potato Hash Browns, this good-for-you cauliflower twist is tasty enough to be true to the original.
The recipe takes a few steps, but they are easy, and if you purchase pre-riced cauliflower (either fresh or frozen) it’s even faster.
Cauliflower hash browns also reheat like a dream, so you can prep a big batch at the beginning of the week, then enjoy them on demand.
How to Make Cauliflower Hash Browns
Using cauliflower in recipes that traditionally call for potatoes is one of my go-to healthy swaps (this Cauliflower Casserole is another favorite).
If you’ve been looking for a way to enjoy hash browns that are good for you (or if you need hash browns you can eat on the keto diet, which is becoming more and more popular), this recipe is an ideal option.
While some brands sell pre-made frozen cauliflower hash browns, there’s no reason to look for where to buy them. This fresh recipe takes just a few simple ingredients and beats anything you’ll find in a freezer!
- Cauliflower. In addition to oodles of vitamins, fiber, antioxidants, and choline, this ultra nutritious veggie acts as a fabulous blank canvas. Its mild flavor makes it incredibly versatile and perfect for this low-carb take on hash browns.
- Egg. Helps hold our hash browns together.
- Sharp Cheddar Cheese. For an unmistakably cheesy flavor, sharp cheddar cheese is the best. It pairs wonderfully with the cauliflower and gives these hash browns spectacular flavor.
- Parmesan. It’s the salty, cheesy, umami factor that makes these good for you hash browns actually reminiscent of the real deal!
- Spices. A little salt, black pepper, onion powder, garlic powder, and smoked paprika give the hash browns delicious depth and a tiny hint of spice. If you prefer a more spicy hash brown, add additional cayenne or top them with hot sauce.
The key to crispy hash browns is to make sure you squeeze as much moisture as possible from the vegetables. I use a clean kitchen towel. The broiler will finish the job to make the exteriors gloriously golden.
- Microwave the cauliflower rice. Cool the rice on a towel.
- Use the towel to squeeze moisture from the rice.
- Beat the egg in a mixing bowl. Add the cheeses and spices.
- Stir in the cauliflower.
- Create hash brown patties and lay them on a baking sheet.
- Bake at 400 degrees F for 15 minutes, rotating the pan halfway through. Broil on LOW for 5 minutes. Don’t let them burn. ENJOY!
- To Store. Refrigerate hash browns in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- To Freeze. Bake the hash browns as directed. Let cool, then lay hash browns in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen hash browns to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.
Use your leftover hash browns in this Whole30 Breakfast Casserole recipe, or serve them with sausage and an egg on top for a hearty, all-in-one breakfast. They also make a delicious, easy, and kid-friendly side dish for lunches and dinners.
Recommended Tools to Make this Recipe
- Baking Sheet. One of the kitchen tools I recommend most often.
- Mixing Bowls. Easy to store and simple to clean.
- Measuring Spoons. These magnetic spoons will stay together in your drawer.
Pour me some hot coffee and pass me the pancakes (low carb Coconut Flour Pancakes perhaps?)! This recipe is diner food comfort, done lighter and brighter!
Cauliflower Hash Browns
- 3 cups riced cauliflower from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower
- 1 large egg
- 3/4 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika or 1/8 teaspoon cayenne pepper
- Non-stick cooking spray
- Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
- Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
- Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
- Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
- To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Add the cauliflower to the bowl and mix to thoroughly combine.
- Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
- Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
- Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
- Let cool on the baking sheet for 5 minutes to set. Enjoy hot.
- TO STORE: Refrigerate hash browns in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: Bake as directed, then let cool to room temperature. Lay hash browns in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen hash browns to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.
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