Print

Cauliflower Hashbrowns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. Grate the cauliflower using a box grater or food processor to create small pieces.
  2. 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.
  3. 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.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Form small patties with the cauliflower mixture and place them into the skillet. Flatten the patties slightly with a spatula.
  6. Cook for 3-4 minutes per side, or until golden and crispy. You may need to add more oil as you cook the batches.
  7. Once cooked, remove the hashbrowns from the skillet and drain on a paper towel.
  8. 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

Find it online: https://ukfinda.com/cauliflower-hashbrowns/