If you have been craving a crispy breakfast side dish without the extra carbs, cauliflower hash browns are the perfect solution. These golden rounds capture that satisfying crunch on the outside while remaining tender on the inside. Best of all, they fit beautifully into low-carb or keto meal plans, and they are naturally gluten-free. Whether you enjoy them with your morning eggs or as a quick snack, cauliflower hash browns are a simple way to keep your routine both delicious and nutritious.
Cauliflower hash browns typically rely on riced cauliflower, cheese, and a binding ingredient such as an egg. Once shaped and baked, they develop a texture that mimics traditional hash browns, all while delivering a lower carb count. Keep reading for straightforward steps, easy variations, and tips on storage and reheating.
Ingredients
- 2 cups riced cauliflower (fresh or frozen)
- 1 large egg
- ½ cup shredded cheese (cheddar, mozzarella, or pepper jack)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional spices: garlic powder, onion powder, or your favorite herbs
Directions
Prepare your cauliflower
- If you are using fresh cauliflower, rice it in a food processor until it resembles small grains. If you are using frozen riced cauliflower, thaw and drain it beforehand.
Remove excess moisture
- Microwave or steam the riced cauliflower until just tender, then let it cool for a few minutes. Transfer it to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is key for crispy hash browns.
Combine ingredients
- In a mixing bowl, whisk the egg, then stir in the squeezed cauliflower, cheese, salt, pepper, and any optional spices. Mix everything well until it forms a cohesive mixture.
Shape and arrange
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop small handfuls of the mixture and press them into flat rounds, about ¼ inch thick, on the parchment paper.
Bake and broil for crispiness
- Bake for about 15–20 minutes or until the bottoms are golden brown. Flip each hash brown carefully and continue baking for another 5–10 minutes. If you want them extra crisp, switch the oven to broil for the last minute or two, keeping a close eye to avoid burning.
Tips & Variations
Flavor boosts
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Sprinkle in chopped herbs, pickled jalapeños, or chili flakes for extra zest.
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Swap the cheddar with pepper jack cheese for a spicy kick.
Crispy coating
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Lightly press pork rind crumbs or gluten-free panko on top of each hash brown before baking to add a crunchy exterior.
Storage and reheating
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Store leftover cauliflower hash browns in an airtight container in the fridge for up to 5 days.
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Reheat in the oven or air fryer at 350°F (175°C) for a few minutes until they crisp back up.
Meal-prep friendly
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Freeze the formed, unbaked patties on a tray first, then transfer them to a freezer-safe bag. When you are ready, bake them straight from frozen, adding a few extra minutes to the cook time.
Nutrition facts
Exact nutritional values can vary based on the ingredients and cheese you use. One serving of cauliflower hash browns (two patties) often averages around:
- 130–160 calories
- 4.5–9 grams of fat
- 3 net carbs each (about 6 net carbs total for two)
- 1 gram of sugar
- Varying sodium levels depending on added salt and cheese
Because these hash browns are veggie-based, they also bring a bit of vitamin C and fiber to your plate.
Final thoughts
Cauliflower hash browns prove that you can stick to a low-carb diet without sacrificing flavor or crunch. They are a wonderful addition to lazy weekend breakfasts or as an any-time snack option. With countless ways to switch up the seasonings and cheese, you can easily personalize this recipe to match your taste. Enjoy them with eggs in the morning or serve them alongside your favorite dinner entree.
Frequently asked questions (FAQs)
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Can I use frozen cauliflower for this recipe?
Yes. Simply thaw the frozen riced cauliflower first and drain off any liquid. Be sure to squeeze out as much moisture as possible before mixing in the other ingredients. -
How do I store and reheat cauliflower hash browns?
You can keep them in an airtight container in the refrigerator for up to five days. Reheat them in the oven or an air fryer at 350°F (175°C) until they regain their crisp exterior. -
Can I make these dairy-free?
Absolutely. Swap out the cheese for nutritional yeast and add a tablespoon of ground flaxseed for binding. You will still get a tasty, crispy result without the dairy.
Cauliflower Hash Browns Recipe
Ingredients
2 cups riced cauliflower (fresh or frozen)
1 large egg
1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional spices: garlic powder, onion powder, or your favorite herbs
Directions
- Prepare your cauliflower: If you are using fresh cauliflower, rice it in a food processor until it resembles small grains. If you are using frozen riced cauliflower, thaw and drain it beforehand.
- Remove excess moisture: Microwave or steam the riced cauliflower until just tender, then let it cool for a few minutes. Transfer it to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is key for crispy hash browns.
- Combine ingredients: In a mixing bowl, whisk the egg, then stir in the squeezed cauliflower, cheese, salt, pepper, and any optional spices. Mix everything well until it forms a cohesive mixture.
- Shape and arrange: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop small handfuls of the mixture and press them into flat rounds, about ¼ inch thick, on the parchment paper.
- Bake and broil for crispiness: Bake for about 15–20 minutes or until the bottoms are golden brown. Flip each hash brown carefully and continue baking for another 5–10 minutes. If you want them extra crisp, switch the oven to broil for the last minute or two, keeping a close eye to avoid burning.
