Crispy 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
Scale
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.