Breakfast/ Gluten Free/ Low Carb

Cauliflower Hash Browns

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. 

cauliflower hash browns

 

 

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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cauliflower hash browns

 

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!

 

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Cauliflower Hash Browns

A low carb and gluten free hash brown.

Course: Breakfast, Vegetarian
Servings: 6 Hash browns
Calories: 146 kcal
Author: Angela Coleby
Ingredients
  • 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
Instructions
  1. Rice the cauliflower either in a food processor or grate it.

  2. Finely chop the onion

  3. Place the cauliflower in a bowl.

  4. Add the onion, cheese and garlic powder and stir well. Season to taste.

  5. Using your hands, form little patties.

  6. Heat the olive oil in a frying pan on a medium heat.

  7. Place the patties in the pan and gently press down with a spatula to flatten.

  8. Cook on each side until golden.

  9. Eat and enjoy!

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15 Comments

  • Reply
    Marguerite
    January 17, 2016 at 6:35 pm

    I made these with leftover cauli rice. Added an egg; and used mozarella cheese. But the patties didn’t hold together in the pan. Tasted good anyway!

    • Reply
      Angela Coleby
      January 18, 2016 at 9:26 am

      As long as they tasted good! Thanks for popping by!

  • Reply
    Eddie S
    June 5, 2015 at 9:45 am

    I have tried to make them twice now (first frying and then baking) and had trouble keeping them together both times. This is a shame because they smell so good, and taste good as well. Unfortunately my cheese doesn’t seem to be holding the other ingredients together well enough, so I seem to need something extra to help with the binding. Thoughts anyone?

    • Reply
      Divalicious
      June 5, 2015 at 9:47 am

      Ground chia seeds?

    • Reply
      Ashley
      October 10, 2016 at 9:45 am

      Regular cauli-hashbrowns are made with one egg as a binder. That’s how I make mine and I use the frozen geared organic cauliflower from whole foods.

      • Reply
        Angela Coleby
        October 11, 2016 at 7:00 am

        Yum

  • Reply
    Vasthy
    March 21, 2014 at 12:00 pm

    So good!!! Just made them! I added a little bit of almond meal, cayenne pepper and some chopped pancetta. So good!

    • Reply
      Divalicious
      March 24, 2014 at 9:36 am

      What a great idea! Glad you enjoyed them!

  • Reply
    Jess
    August 9, 2012 at 10:37 am

    Have just tried these, the taste is very good!! I have trouble keeping the shape when they are in the pan so I just pan fry all the cauliflower mixture till they look slightly golden and place them on a plate, then I press and shape them into a big block of harsh brown. They did stick together a little when they cool down. I will definitely try it again (the big block method) and place a fried egg on top to make it a meal. Thanks for the recipe! 🙂

    • Reply
      Divalicious
      August 10, 2012 at 8:55 am

      Delighted you enjoy these Jess! And loving your creativity with keeping the shape! What a fabulous idea!!

  • Reply
    Anu
    August 6, 2012 at 10:35 am

    Do you think they’ll keep their shape while frying, without the cheese. Would an egg or some other binder (chickpea flour ) be necessary

    • Reply
      Divalicious
      August 6, 2012 at 9:59 pm

      I would use another binder to keep a shape. Unless you squeeze every drop of moisture and keep them in the fridge for about an hour to firm up.

  • Reply
    HJ
    July 20, 2012 at 12:49 am

    These sound easy and delicious! Have you ever tried them baked?

    • Reply
      Divalicious
      July 20, 2012 at 8:08 pm

      No, but I cannot see why they could not be baked. Might take a bit longer though but still taste as yummy!

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