Cauliflower Hash Browns

If you’re looking for something easy and quick to make, you must consider these cauliflower hash browns. They’re soft and moist. What we loved about these was how well the cheese and the cauliflower were combined.

Cauliflower Hash Browns

If you’re looking for a low-carb hash browns recipe then look no further. This cauliflower hash is a perfect breakfast recipe and it only needs a few ingredients to come together. Made to be gluten-free, low calorie, and low carb this dish is a healthy way to start your day. These keto cauliflower hash browns are sure to become an instant favorite in your house as they have in mine.

Fresh Cauliflower Hash Browns 

Made with fresh cauliflower, seasonings, onions, and eggs these hashbrowns are well bound together, well spices, and a much healthier option than regular potato-based hash browns. Once you try this simple cauliflower hash browns recipe you’re going to have a new reason to look forward to breakfast. Vegetables have never tasted so good!

Cauliflower Hash Browns Ingredients

Ingredients you’ll need for Cauliflower Hash Browns:

  • Cauliflower head
  • Yellow onion
  • Eggs
  • Salt
  • Shredded parmesan cheese
  • Almond flour
  • Coconut flour
  • Fresh parsley
  • Garlic powder
  • Olive oil
  • Oil for frying

For the exact amounts needed, please see the recipe card below.

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How to Make Cauliflower Hash Browns

Chop your cauliflower head into florets and then place them into a food processor.

Cauliflower Hash Browns Step 1

Pulse the processor until the cauliflower looks like grains of rice.

Cauliflower Hash Browns Step 2

Place the riced cauliflower into a clean tea towel and squeeze out as much excess water as possible. Set it aside.

Chop your onion into small pieces and place them in a skillet. Saute with the olive oil over medium heat until the onions are translucent.

Cauliflower Hash Browns Step 3

Add your salt to the pan for seasoning.

Add in the priced cauliflower and stir together until the mixture looks golden in color and soft. Then remove the pan from the heat.

Cauliflower Hash Browns Step 4

Cauliflower Hash Browns Step 5

In a medium-sized bowl, beat the eggs together with the parmesan cheese, almond flour, chopped parsley, and garlic powder.

Cauliflower Hash Browns Step 6

Cauliflower Hash Browns Step 7

Cauliflower Hash Browns Step 8

Combine the cauliflower with the egg mixture.

Cauliflower Hash Browns Step 9

Return your skillet to the stove and add in some olive oil.

Spoon some of the hash browns mixtures into the skillet and press it out to give it a flat round shape.

Cauliflower Hash Browns Step 10

Cook over low heat on both sides until warmed through.

Serve warm with some tomato or marinara sauce.

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Recipe Tips

  • Cauliflower can be a pretty watery vegetable which is why we try to squeeze out the moisture and cook out moisture before turning it into hashbrowns. If your mixture ends up slightly watery, add one tablespoon of coconut flour to absorb the water excess, and problem solved! 
  • You can use frozen riced cauliflower instead of fresh. To do this, simply cook the cauliflower in the microwave until it’s soft and then prepare it in the same manner as fresh (squeezing out moisture, etc).
  • To reheat your leftovers, simply place the hashbrowns on a baking sheet and cook in the oven at 350 degrees F until warmed through. Alternatively, you can cook them in a skillet to et them warm and crispy.

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FAQs

How many calories are in a cauliflower hash brown?

This healthy breakfast option is low carb, low sodium, and low carb with less than 100 calories per serving. For this exact recipe, we’re looking at about 97 calories per hash brown patty.

How long are cauliflower hash browns good for?

These hash browns can be kept stored in an airtight container in the freezer for up to 3 or 4 days. For a longer storage solution, you can freeze hash browns for up to 3 months. to do this lay your cooked and cooled hashbrowns on a baking sheet and freeze for a few hours until solid. Transfer to an air-tight container and freeze. Reheat from frozen.

Can I make this keto cauliflower hash browns recipe in advance?

Yes, you can prepare this recipe all the way up to the scooping and cooking of the hashbrowns mixture. Instead of cooking it, cover the bowl and place it in the fridge for up to a day so that it’s ready when you want to fry them. this is perfect for getting breakfast prepped faster on busy days if you get the mixture ready the night before.

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If you love cauliflower as we do then you may also enjoy these recipes:

Cauliflower Hash Browns 4

Cauliflower Hash Browns

Yield: 12
Prep Time: 45 minutes
Total Time: 45 minutes

If you're looking for something easy and quick to make, you must consider these cauliflower hashbrowns! They're soft and moist. What we loved about these was how well the cheese and the cauliflower were combined.

Ingredients

  • 1 large cauliflower head
  • 1 yellow onion (use ½ onion for low-carb diet)
  • 2 eggs
  • ½ tsp salt
  • ½ cup parmesan cheese, shredded
  • 5 tbsp almond flour
  • 1 tbsp coconut flour (optional)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 2 tbsp olive oil 
  • Oil for frying

Instructions

  1. Chop cauliflower into florets and then place it in a food processor.
  2. Pulse to get a rice consistency. Reduce water excess by placing cauliflower rice inside a clean tea towel and squeezing it as much as possible. Set aside.
  3. Chop onion into small pieces and sauté with olive oil over medium heat until translucent. Season with salt. Then add cauliflower and stir until golden and soft.
  4. Remove from heat.
  5. Beat the eggs in a medium bowl mix them with parmesan cheese, almond flour, chopped parsley, and garlic powder. 
  6. Combine cauliflower with the eggs mixture.
  7. Heat some oil in a non-stick skillet, spoon some of the hash browns mixtures and give it a flat shape.
  8. Cook them over low heat from both sides until golden brown.
  9. Serve warm with some tomato sauce or marinara sauce.

Notes

If your mixture ends up slightly watery, add one tablespoon of coconut flour to absorb the water excess, and problem solved! 

Author: Nicole V L Durham

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