Cauliflower Hash Browns
Discover how to make crispy, low-carb cauliflower hash browns with this ultimate guide. Healthy, delicious, and easy to make!
Equipment
- Food Processor
- Cheesecloth or Kitchen Towel
- Nonstick Skillet
Ingredients
Cauliflower Hash Browns Base
- 1 medium head cauliflower or 4 cups florets, fresh or frozen
- 2 large eggs
- 3 tbsp almond flour or breadcrumbs
- 1/4 cup parmesan cheese optional
Optional Ingredients
- diced onions for sweetness
- chopped parsley for a fresh, herby kick
- crushed garlic for added flavor
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
- Transfer to a clean kitchen towel and squeeze out excess moisture to ensure crispy hash browns.
- In a bowl, mix the drained cauliflower with eggs, almond flour, parmesan (if using), and seasonings. Stir to combine.
- Shape the mixture into small patties, about 3 inches wide.
- Heat a nonstick skillet over medium heat and add a tablespoon of oil.
- Cook each hash brown for 3–4 minutes per side until golden brown and crispy.
- Serve immediately with your favorite dip or as a side dish.
Notes
For extra crispiness, let the patties rest in the fridge for 10–15 minutes before frying. You can also cook them in a waffle iron for a fun twist!