why make this recipe
Cauliflower Hash Browns are a tasty and healthier alternative to traditional hash browns. They are low in carbs and calories, making them perfect for breakfast or a light snack. Plus, they are easy to prepare and packed with flavor, thanks to the addition of green onions and spices. These hash browns are not only delicious but also a great way to sneak more vegetables into your meals.
how to make Cauliflower Hash Browns
Ingredients:
- 1 medium head cauliflower, broken into florets (to yield 2 cups shredded, packed)
- 2 eggs (can sub with flax eggs)
- 1/3 cup green onions, sliced, plus more for garnish (approx. 2 onions)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil (for greasing pan)
Directions:
- Grate the cauliflower head on a cheese grater or use a food processor to create cauliflower "rice."
- In a large mixing bowl, combine the shredded cauliflower with eggs, green onion, sea salt, pepper, and garlic powder. Stir to mix well.
- Heat 1/2 teaspoon of olive oil over medium-high heat in a skillet or griddle.
- Add 1/4 cup of the cauliflower mixture to the pan and gently press down with a spatula to flatten to be about 3 inches wide, working to keep the hash brown together as much as possible.
- Cook for about 2-3 minutes until the edges start to turn golden brown, and the hash brown begins to stick together when nudged.
- Carefully flip over and cook an additional 2-3 minutes to let the edges brown and the cauliflower cook through. Use the spatula to form back into a circular shape, if needed. Repeat with the remaining mix. Note: there will be residual liquid left at the bottom of the mixing bowl – that is normal and can be discarded.
- Garnish with chopped green onion, if desired, and serve hot.
how to serve Cauliflower Hash Browns
You can serve Cauliflower Hash Browns hot, garnished with extra green onions for a fresh touch. They pair well with eggs for breakfast, or you can enjoy them as a tasty snack anytime. They could also be an excellent side dish alongside your favorite protein.
how to store Cauliflower Hash Browns
If you have leftovers, let the hash browns cool completely before placing them in an airtight container. You can store them in the fridge for up to 5 days. For longer storage, you can freeze them. Place the cooled hash browns in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
tips to make Cauliflower Hash Browns
- Ensure you wring out any excess moisture from the shredded cauliflower before mixing, as this can help them hold together better.
- Don’t overcrowd the pan when cooking. This allows the hash browns to crisp up nicely.
- Experiment with different spices or add-ins such as cheese or herbs for extra flavor.
variation
You can easily customize Cauliflower Hash Browns! Try adding grated cheese for a cheesy version or spices like paprika for an extra kick. You can also add finely chopped bell peppers or spinach for added nutrition and flavor.
FAQs
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower rice. Just make sure to thaw and drain any excess moisture before using.
Can I make these in advance?
Absolutely! You can prepare and cook the hash browns in advance. Just reheat them in a skillet when you’re ready to eat.
Can I bake Cauliflower Hash Browns instead of frying them?
Yes! You can bake them at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes, flipping halfway through for even browning.
Cauliflower Hash Browns
Ingredients
Main Ingredients
- 1 medium head medium head cauliflower, broken into florets (to yield 2 cups shredded, packed)
- 2 large eggs (can sub with flax eggs)
- 1/3 cup green onions, sliced, plus more for garnish (approx. 2 onions)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp olive oil (for greasing pan)
Instructions
Preparation
- Grate the cauliflower head on a cheese grater or use a food processor to create cauliflower 'rice.'
- In a large mixing bowl, combine the shredded cauliflower with eggs, green onion, sea salt, pepper, and garlic powder. Stir to mix well.
Cooking
- Heat 1/2 teaspoon of olive oil over medium-high heat in a skillet or griddle.
- Add 1/4 cup of the cauliflower mixture to the pan and gently press down with a spatula to flatten to be about 3 inches wide.
- Cook for about 2-3 minutes until the edges start to turn golden brown, and the hash brown begins to stick together.
- Carefully flip over and cook an additional 2-3 minutes to let the edges brown and the cauliflower cook through.
- Garnish with chopped green onion, if desired, and serve hot.