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Cauliflower Hash Browns Recipe

Cauliflower Hash Browns Recipe
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★★★★★

4.7 from 28 reviews

These Cauliflower Hash Browns are a delicious and healthy alternative to traditional potato hash browns. Made with grated cauliflower, cheese, and almond flour, they are crispy on the outside and tender inside. Perfect for a low-carb breakfast or snack, they can be enjoyed on their own or paired with avocado or eggs. Plus, they can be made ahead and frozen for a quick and convenient meal option.

Ingredients

Scale

Main Ingredients

  • 1 medium head of cauliflower, grated
  • 1 cup shredded cheese (cheddar or your preference)
  • 1 large egg
  • 1/4 cup almond flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  1. Prepare the cauliflower: Grate the medium head of cauliflower using a box grater or food processor. Once grated, place the cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step ensures crispier hash browns.
  2. Mix ingredients: In a large mixing bowl, combine the grated cauliflower with 1 cup shredded cheese, 1 large egg, 1/4 cup almond flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
  3. Form patties: Using your hands, form the mixture into small, evenly sized patties suitable for frying. This helps them cook evenly and develop a nice crust.
  4. Cook hash browns: Heat a skillet over medium heat and add olive oil sufficient to cover the bottom. Fry the patties for about 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan to ensure proper browning.
  5. Serve: Remove the cooked hash browns from the skillet and place them on a paper towel to drain excess oil. Serve hot, optionally with slices of avocado or a side of eggs for a complete meal.
  6. Make-ahead and storage: To save time, you can freeze the uncooked patties on a tray. Once frozen, transfer to a freezer bag and store for up to 1 month. Cook directly from frozen, adding a couple extra minutes per side.

Notes

  • Make sure to squeeze out as much moisture from the grated cauliflower as possible to achieve crispy hash browns.
  • You can use any type of shredded cheese you prefer; cheddar works best for flavor and melting properties.
  • Almond flour adds a nice texture and keeps the dish low-carb; you can substitute with coconut flour but adjust quantity accordingly.
  • Cook over medium heat to avoid burning the outside while leaving the inside undercooked.
  • These hash browns are great as a gluten-free and low-carb breakfast option.
  • Store leftover cooked hash browns in an airtight container in the refrigerator for up to 3 days and reheat in a skillet for best texture.

Nutrition

Keywords: cauliflower hash browns, low carb breakfast, gluten free hash browns, almond flour hash browns, healthy hash browns, keto hash browns

Find it online: https://platedbyemma.com/cauliflower-hash-browns-recipe/