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.   




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!


Cauliflower Hash Browns

A low carb and gluten free hash brown.

Course: Breakfast, Vegetarian
Servings: 6 Hash browns
Calories: 146 kcal
Author: Angela Coleby
  • 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
  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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  • Reply
    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
      June 5, 2015 at 9:47 am

      Ground chia seeds?

    • Reply
      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


  • Reply
    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
      March 24, 2014 at 9:36 am

      What a great idea! Glad you enjoyed them!

  • Reply
    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
      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
    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
      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
    July 20, 2012 at 12:49 am

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

    • Reply
      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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