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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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Using Cauliflower Rice
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!
Other Brunch Recipes
Cauliflower Hash Browns
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
- 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!
Nutrition
- 8.1KShares
Judy
I’ve just made a batch of these and tried something different to avoid the problem of them falling to bits. I used some steamed cauliflower rice I had in the fridge plus a tablespoon of psyllium husks. It worked a treat. I had steamed a batch of cauliflower rice for 10 minutes, it sat in the fridge for 2 days so before using it for this recipe I squeezed handfuls of it at a time and measured that - it weighed 294g so to that I added 22g finely chopped spring onion, 42 g grated mozzarella, 16g Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt, a few grinds of pepper, 1 tablespoon psyllium which is 4 Australian teaspoons and 1 egg. Mixed it all together, squeezed handfuls of the mixture tightly and formed into patties then put them into the freezer for 10 minutes - this made 7 patties, the last one was a bit bigger than the rest and I found that the hardest to keep together so do keep them smaller. I heated 20g butter & 2 tablespoons avocado oil until it was quite hot and was able to cook them all at the same time in my largest non-stick frying pan. As the ‘rice’ is already cooked you only need to brown both sides, don’t turn until the bottoms are brown then using an egg lifter and a fork turn them very gently. Drain on paper towels. Not sure how to put photos on here but I’d love to show you the cooked patties.
Angela Coleby
How about sharing the photos on the Divalicious Facebook group along with the recipe and instructions? I'm sure it will be loved! https://www.facebook.com/groups/DivaliciousLowCarb
Kristine Uribe
Like everyone else states on the thread, excellent taste but they do not hold together as suggested. With a few additions it can be done, it's just tricky, but definitely worthy of figuring out. I added an egg and some panko bread crumbs. When I made the patties I really compressed them. Once you put them in the pan move/flip them as little as possible, so make sure the pan is the right temperature from the start ( I find cast iron is best). After the first flip there should be a nice crust, that's when you press them down with the spatula. Once the crust forms on the other side you are good to go. WIll try this with different vegetables with similar textures. Thank you for sharing. 🙂
Cynthia
Anyone tried cooking these in air fryer?
Angela Coleby
No but I bet you could with delicious results!!
Marguerite
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!
Angela Coleby
As long as they tasted good! Thanks for popping by!
Eddie S
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?
Divalicious
Ground chia seeds?
Ashley
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.
Angela Coleby
Yum
Vasthy
So good!!! Just made them! I added a little bit of almond meal, cayenne pepper and some chopped pancetta. So good!
Divalicious
What a great idea! Glad you enjoyed them!
Jess
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! 🙂
Divalicious
Delighted you enjoy these Jess! And loving your creativity with keeping the shape! What a fabulous idea!!
Anu
Do you think they'll keep their shape while frying, without the cheese. Would an egg or some other binder (chickpea flour ) be necessary
Divalicious
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.
HJ
These sound easy and delicious! Have you ever tried them baked?
Divalicious
No, but I cannot see why they could not be baked. Might take a bit longer though but still taste as yummy!