Cauliflower hash browns are a great breakfast dish or even as a light lunch side dish. Or snack on them.
This is a delicious low carb alternative to potatoes using the wonderful cauliflower yet again! I cooked these for breakfast and the only complaint that I got from the Chief Taster was that there was not enough. I used Cheddar cheese, but you could use Mozzarella or Parmesan too.
I do not cook my cauliflower rice beforehand as I like my hash browns with a slight crunch. You could also make these with cooked cauliflower rice. If you do, you may want to omit the egg as the cooked cauliflower will bind with the cheese.
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This would be a great way to use any left over cauliflower rice that you may have too! You could add other spices, herbs or chopped peppers too! I like chopped jalapenos for my cauliflower hash browns with a bit of bite. Go crazy and experiment with this!
A low carb and gluten free hash brown.
- 1 Cauliflower small to medium
- 1/2 Onion
- 3/4 cup (85g) Cheddar Cheese (or mix of Mozzarella/Parmesan) grated
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3 tablespoons Olive oil
Rice the cauliflower either in a food processor or grate it.
Finely chop the onion
Place the cauliflower in a bowl.
Add the onion, cheese and garlic powder and stir well. Season to taste.
Using your hands, form little patties.
Heat the olive oil in a frying pan on a medium heat.
Place the patties in the pan and gently press down with a spatula to flatten.
Cook on each side until golden.
Eat and enjoy!