If you’ve been on the lookout for a tasty, low-carb breakfast or snack option that ticks all the boxes for flavor, texture, and simplicity, you’ve got to try these Crispy Cheddar Cauliflower Hash Browns (Low Carb). They bring the satisfying crunch of traditional hash browns with a wonderful cheesy twist and of course, a guilt-free cauliflower base that makes them perfect for keto or low-carb diets. Every bite bursts with the savory goodness of sharp cheddar and the subtle zing from green onions, making these hash browns an instant favorite to add to your recipe collection.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential in achieving that perfect blend of crispy texture and rich flavor that makes this dish shine. Each component plays a vital role—from the fresh cauliflower providing a tender backbone to the sharp cheddar adding melty, gooey delight, and the almond flour ensuring everything holds together beautifully.
- 1 medium cauliflower head: The star ingredient giving this dish its low-carb, veggie-packed base.
- ½ cup shredded cheddar cheese: Adds creamy, sharp flavor and helps bind the hash browns together.
- ¼ cup green onions, chopped: Brings a fresh, mild onion bite that brightens every mouthful.
- ¼ teaspoon garlic powder: Lends a subtle savory depth without overpowering the other seasonings.
- ¼ teaspoon onion powder: Enhances the green onions with an extra layer of aromatic flavor.
- Salt and pepper to taste: Essential seasonings that elevate every ingredient’s natural goodness.
- 1 egg, beaten: Works as a binder to hold the hash browns together perfectly while cooking.
- ½ cup almond flour: Adds a light crust and keeps this recipe gluten-free and wonderfully tender.
How to Make Crispy Cheddar Cauliflower Hash Browns (Low Carb)
Step 1: Prepare the Cauliflower
Start by washing and cutting your medium cauliflower head into florets. Place them in a food processor and pulse until you achieve rice-sized pieces. The key here is to avoid over-processing so you don’t end up with mush. Once processed, transfer the cauliflower “rice” to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispiness, as excess water will steam the hash browns instead of giving them that glorious golden-brown crust.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the dried cauliflower rice with shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Pour in the beaten egg and add the almond flour last. Stir everything together gently but thoroughly. You want all those flavors to mix evenly while letting the almond flour absorb any remaining moisture so the mixture holds together nicely.
Step 3: Form and Cook the Hash Browns
Heat a generous drizzle of oil in a non-stick skillet over medium heat. Scoop a spoonful of the cauliflower mixture and press it firmly into a small patty shape. Place the patties carefully into the pan without overcrowding. Let them cook undisturbed for about 4-5 minutes on each side until they develop a golden, crispy exterior. Flip gently to avoid breaking. Once both sides are crispy and the cheese is melted, remove them from the heat and transfer to a plate lined with paper towels to soak up any excess oil.
How to Serve Crispy Cheddar Cauliflower Hash Browns (Low Carb)
Garnishes
Topping these hash browns is where you can let your creativity shine. A dollop of sour cream or Greek yogurt adds a creamy tang that pairs beautifully with the sharp cheddar flavor. Fresh chopped chives or parsley sprinkled on top bring a bright, herbaceous note that makes the dish feel extra fresh and inviting. For a spicy kick, try a smear of your favorite hot sauce or some diced jalapeños.
Side Dishes
Crispy Cheddar Cauliflower Hash Browns (Low Carb) make a wonderful accompaniment to classic breakfast staples like scrambled eggs or avocado slices. They also pair beautifully with grilled chicken or salmon for a low-carb lunch or dinner option. For a simple snack, enjoy them alongside a crisp green salad or roasted vegetables to keep things light yet satisfying.
Creative Ways to Present
If you want to impress guests, consider stacking these hash browns with layers of sliced tomato, a fried egg, and a sprinkle of fresh herbs to create a breakfast tower that’s as visually appealing as it is delicious. Alternatively, chop them up and mix into a breakfast burrito bowl or use them as a base for a low-carb eggs Benedict with hollandaise sauce. The versatility of this dish makes it perfect for experimenting with your favorite flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Cheddar Cauliflower Hash Browns (Low Carb) can be stored in an airtight container in the refrigerator for up to 3 days. Keep them separated with parchment paper to prevent sticking and to preserve their crispy texture as much as possible.
Freezing
For longer storage, you can freeze the hash browns. After forming and cooking them, allow them to cool completely before placing them on a parchment-lined baking sheet. Freeze them individually for about 1-2 hours, then transfer to a resealable freezer bag. They freeze well for up to 3 months and can be cooked straight from frozen.
Reheating
To bring back their crispness when reheating, avoid microwaving if possible. Instead, warm the hash browns in a hot skillet with a little oil over medium heat for a few minutes on each side. This method will restore that signature golden crunch that makes Crispy Cheddar Cauliflower Hash Browns (Low Carb) so irresistible.
FAQs
Can I use regular flour instead of almond flour?
Absolutely! If gluten is not a concern, regular all-purpose flour can be used in place of almond flour. This substitution will still provide the binding effect and help achieve a nice crisp, though the texture might differ slightly.
Do I need to squeeze out moisture from the cauliflower?
Yes, removing excess moisture from the processed cauliflower is critical. If too much water remains, the hash browns will be soggy and won’t crisp up properly when cooked.
Can I make this recipe vegan?
While this recipe relies on eggs and cheese for binding and flavor, you can experiment with vegan substitutes like flax eggs and vegan cheese. The texture and flavor may differ, but it’s worth trying for those following a plant-based diet.
How do I keep the hash browns from falling apart?
Ensuring proper moisture removal, using the right amount of binder like egg and almond flour, and handling the patties gently during cooking will help them hold their shape beautifully.
Can I add other vegetables or spices?
Definitely! Feel free to add finely chopped bell peppers, spinach, or different herbs and spices to customize the flavor profile. Just be mindful of moisture content when adding other veggies.
Final Thoughts
These Crispy Cheddar Cauliflower Hash Browns (Low Carb) have quickly become one of my favorite go-to recipes to enjoy a comforting, flavorful dish without the carb overload. They’re easy, versatile, and perfectly satisfying whether you’re fueling up for the day or looking for a healthy snack. Give them a try—you might just find yourself making them again and again!
PrintCrispy Cheddar Cauliflower Hash Browns (Low Carb)
Discover the best way to make crispy and delicious Cauliflower Hash Browns at home with simple, wholesome ingredients. This recipe is designed for beginners, featuring straightforward steps to ensure perfect results every time. These low-carb, gluten-free hash browns are ideal for keto diets or anyone looking to reduce carbs, and they make a versatile meal option suitable for breakfast, a side dish, or a healthy snack. Plus, they are vegetarian-friendly, offering a tasty meatless alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cauliflower Hash Browns Ingredients
- 1 medium cauliflower head
- ½ cup shredded cheddar cheese
- ¼ cup green onions, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- 1 egg, beaten
- ½ cup almond flour (use regular flour for non-gluten free option)
Instructions
- Prepare the cauliflower: Remove the leaves and core from the medium cauliflower head. Cut into florets and pulse in a food processor until finely grated and rice-like in texture. Avoid overprocessing to keep it from becoming mushy.
- Remove excess moisture: Place the grated cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for achieving crispy hash browns.
- Mix ingredients: In a large bowl, combine the grated cauliflower, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Add the beaten egg and almond flour; mix until all ingredients are well incorporated to form a batter-like consistency.
- Shape the hash browns: Using your hands, form the mixture into small patties, about 2-3 inches in diameter and roughly ½ inch thick, ensuring they hold together firmly.
- Cook the hash browns: Heat a non-stick skillet or frying pan over medium heat and add a little oil or cooking spray. Place the cauliflower patties carefully into the hot pan, cooking for 4-5 minutes on each side or until they develop a golden-brown and crispy crust. Use a spatula to flip them gently to avoid breaking.
- Drain and serve: Once cooked, transfer the hash browns onto a paper towel-lined plate to absorb any excess oil. Serve warm as a delightful breakfast, side dish, or snack.
Notes
- Be sure to squeeze out all excess water from the cauliflower to ensure crispy hash browns.
- If you are not gluten-free, regular all-purpose flour can be substituted for almond flour.
- You can add other seasonings like smoked paprika or cayenne pepper for extra flavor.
- These hash browns are best eaten fresh but can be stored in the refrigerator for up to 2 days.
- Reheat in a skillet or oven to maintain crispiness rather than microwaving.