Going keto doesn’t mean you have to give up hash browns—not when you can dine on these Cauliflower Hash Browns!
Hash brown patties are a staple of American diners and brunch buffets. While “hashing” leftover veggies and cooking them up into something new has been around forever, the hash brown patty as a breakfast item took off in the early 20th century. It is related to Old World shredded potato cakes like the Swiss rosti, the Jewish latke, and the Spanish tortilla de papa. American hash brown patties, served alongside eggs, bacon, and other breakfast foods, are known for being crispy on the outside but soft on the inside. They’re a satisfying side any time of day, but especially at breakfast.
Whether you’re following a keto diet or not, you probably don’t want to eat many hash browns. The potatoes are full of carbs (15–20 grams a serving!) and the grease can be problematic. A delicious replacement is our Cauliflower Hash Browns. Riced cauliflower replaces the potatoes and is then fried in olive oil instead of bacon grease or vegetable oil.
Our Cauliflower Hash Browns get the texture just right. You will love the crunchy outside and the tender, seasoned inside. Riced cauliflower is very similar to julienned or shredded potatoes. It’s just right for sopping up the leftover egg on your plate! But you’ll love the nutrient-dense cauliflower even more. With just 3-5 carbs per patty, they will fill you up without weighing you down. Like ketchup or hot sauce on your hash browns? These are perfect for dipping.
How do I rice cauliflower?
If you have a potato ricer, box grater, or food processor, you can rice your own cauliflower. Just get familiar with the ‘pulse’ button. Don’t hold it down too long lest you turn your cauliflower into a fine powder. And be warned: You will get cauliflower “confetti” all over your countertops and floors! If you want to skip the mess, buy it in the frozen foods section of your local grocery store. Most sell pre-riced cauliflower, often labeled “cauliflower rice.”
FAQs & Tips
How do I prep and store these hash browns?
Cauliflower Hash Browns can be left to cool then kept in the fridge for 3-5 days. To reheat, simply bake in a preheated oven at 350°F for 10 minutes or until heated through. If you want to make them ahead of time and freeze them, once the patties are cool, place on a baking sheet and stick the whole thing in the freezer. After an hour or so, take them out and put them in a resealable bag for up to 3 months. You can also just wrap each patty individually if you don’t have time for the flash freeze. Reheat from frozen in the oven following the reheating instructions above. Leftovers can be stored in an airtight container in the fridge for up to five days.
Get a tight squeeze!
In Step 2, after microwaving the riced cauliflower, take time to really squeeze the moisture out. Using a clean kitchen towel or cheesecloth, squeeze, reposition, then squeeze again. Repeat until you’re not getting much moisture out at all. This is a crucial step to achieving that fluffy texture on the inside.
How hot should the oil be?
You want to preheat the olive oil on medium so that it’s sizzling hot but not yet smoking. As the oil heats, watch as it starts to shimmer. Try a little spoonful first as a test—if it sizzles upon hitting the oil, the oil is ready. If not, wait 30 seconds to a minute longer and try again. Getting that sweet spot of ‘hot but not too hot’ is key to the golden exterior.
Serving Suggestions
These Cauliflower Hash Browns are delicious with sour cream, unsweetened applesauce, sugar-free ketchup, or hot sauce. Serve them alongside our Steak and Eggs for a decadent, filling breakfast. Cauliflower Hash Browns are delicious for breakfast and brunch, but also a nice side for meals later in the day. Try them as a side when making our Roast Chicken.
Cauliflower Hash Browns
Ingredients
- 1 medium head cauliflower riced (about 3 cups)
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil for frying
Instructions
- Rice the cauliflower using a food processor or grater, and measure out 3 cups.
- Microwave the riced cauliflower for 4 minutes, then let it cool. Squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix the cooled cauliflower, eggs, cheddar cheese, onion, garlic powder, salt, and pepper until well combined.
- Heat olive oil in a large skillet over medium heat.
- Scoop 1/4 cup of the cauliflower mixture into the skillet, and flatten with a spatula to form a hash brown shape.
- Cook for 3-4 minutes on each side or until golden brown and crispy.
- Transfer the hash browns to a plate lined with paper towels to drain any excess oil.
- Serve warm and enjoy!
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