Cauliflower hashbrowns are a delicious, low-carb alternative to traditional hashbrowns, made with just a few simple ingredients. They’re crispy on the outside, tender on the inside, and packed with flavor, making them a perfect addition to breakfast, brunch, or even dinner.
Why You’ll Love This Recipe
- Healthy and Low-Carb: A great substitute for traditional potato hashbrowns.
- Simple Ingredients: You only need a handful of basic pantry staples.
- Versatile: Customize with your favorite herbs, spices, or cheeses.
- Crispy and Satisfying: Golden-brown exterior with a soft, savory interior.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups riced cauliflower (fresh or thawed frozen)
- 1 large egg
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup almond flour or regular flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons oil for frying (olive oil or vegetable oil)
Directions

- Prepare Cauliflower: If using fresh cauliflower, pulse florets in a food processor until finely riced. If using frozen, thaw completely and squeeze out all excess moisture using a clean kitchen towel or cheesecloth.
- Mix Ingredients: In a large bowl, combine riced cauliflower, egg, cheese, flour, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Form Patties: Scoop about ¼ cup of the mixture and shape into small patties.
- Heat Oil: Heat oil in a large skillet over medium heat.
- Cook Hashbrowns: Place the patties in the skillet and cook for 3–4 minutes per side, or until golden brown and crispy.
- Drain and Serve: Remove from the skillet and place on a paper towel-lined plate to drain. Serve hot.
Servings and Timing
- Servings: 6 hashbrowns
- Preparation Time: 10 minutes
- Cooking Time: 10–12 minutes
- Total Time: 20–25 minutes
Variations
- Spicy Version: Add a pinch of cayenne pepper or red pepper flakes.
- Herb-Infused: Mix in chopped fresh herbs like parsley, chives, or basil.
- Cheesy Upgrade: Use a blend of cheeses like pepper jack or parmesan.
- Baked Option: Bake in a 400°F oven for 20–25 minutes, flipping halfway, for a healthier version.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a hot skillet for a few minutes per side or in a 375°F oven for 10 minutes.
- Freezing: Freeze cooked hashbrowns in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a skillet or oven.
FAQs
Can I use frozen cauliflower rice?
Yes, just make sure to thaw and squeeze out all excess water before using.
How do I make my hashbrowns extra crispy?
Squeeze out as much moisture as possible from the cauliflower and fry in a hot skillet without overcrowding.
Can I bake cauliflower hashbrowns instead of frying?
Yes, bake at 400°F for 20–25 minutes, flipping halfway through.
What type of cheese works best?
Mozzarella and cheddar are popular, but parmesan or a cheese blend can add more flavor.
Can I make these vegan?
Yes, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and a plant-based cheese alternative.
How do I prevent them from falling apart?
Be sure to squeeze out all moisture and don’t flip until the bottom is nicely browned and set.
Are these gluten-free?
If you use almond flour or gluten-free flour, yes, they are gluten-free.
Can I add vegetables?
Yes, finely chopped spinach, onions, or bell peppers make great additions.
What can I serve with cauliflower hashbrowns?
They pair well with eggs, avocado, grilled meats, or a simple green salad.
Can I prepare the mixture ahead of time?
Yes, you can make the mixture and store it in the fridge for up to 24 hours before cooking.
Conclusion
Cauliflower hashbrowns are a tasty and healthy twist on a classic comfort food. Whether you enjoy them for breakfast, lunch, or dinner, these crispy, flavorful patties will quickly become a staple in your kitchen. Easy to make, versatile, and packed with goodness, they are a must-try for anyone looking for a lighter, low-carb alternative.
PrintCauliflower Hashbrowns
Crispy and delicious cauliflower hashbrowns that are a healthier alternative to traditional hashbrowns, with a light and fluffy texture, and perfect for breakfast or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Vegetarian
Ingredients
- 1 medium head of cauliflower, grated (about 4 cups)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (or regular flour)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
- 1–2 tbsp olive oil (for frying)
Instructions
- Grate the cauliflower using a box grater or food processor to create small pieces.
- Place the grated cauliflower in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is crucial for achieving crispy hashbrowns.
- In a large mixing bowl, combine the grated cauliflower, eggs, Parmesan cheese, almond flour, garlic powder, onion powder, salt, pepper, and parsley (if using). Mix until well combined.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Form small patties with the cauliflower mixture and place them into the skillet. Flatten the patties slightly with a spatula.
- Cook for 3-4 minutes per side, or until golden and crispy. You may need to add more oil as you cook the batches.
- Once cooked, remove the hashbrowns from the skillet and drain on a paper towel.
- Serve warm as a side dish or with your favorite breakfast toppings like eggs, avocado, or hot sauce.
Notes
- For extra flavor, add chopped green onions or grated cheddar cheese to the mixture.
- If you prefer baked hashbrowns, you can place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- These can be made ahead and stored in the fridge for 2-3 days. Reheat in a skillet or oven to crisp up again.
Nutrition
- Serving Size: 1 patty
- Calories: 90
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg