Cauliflower hash browns are a great low carb alternative to traditional hash browns and make a great side dish for breakfast or brunch. The base is just 3 ingredients and they are also keto-friendly.
I always find myself making a lot of cauliflower recipes at the start of the year. It’s one of my favorite ingredients to use when trying to make a low carb version of something. Like these hash browns.
Ingredients
- Cauliflower Rice
- Mozzarella Cheese
- Egg
- Seasoning
You only need 3 ingredients to make the hash browns and then they are also seasoned with dry seasonings of your choice. I usually add a little garlic powder and black pepper. You can also add dried herbs.
Cauliflower Rice as Potato Alternative
This recipe uses cauliflower rice which works very well as a potato substitute. Hash browns usually are made with shredded potatoes and the riced cauliflower has a similar texture. You can either buy packages of cauliflower rice at the grocery store or make your own.
Crispy Coating
When I think of hash browns, the first image that pops into my mind is the crispy breaded and fried ones from a certain fast food company. Of course, not all hash browns are like that. Sometimes hash browns are just shredded potatoes that are pan-fried until golden.
These cauliflower hash browns are more like the latter. They are not crispy because they are not breaded and fried. But you can add a crispy coating.
To add a crispy coating, cover the surface of the hash browns with panko breadcrumbs or pork rind breadcrumbs (for low carb or keto) before baking. This will give your hash browns a little bit of crispy texture. I think they taste great even without the breading so I left it off of mine.
More Cauliflower Side Dishes
If you want even more cauliflower side dishes, here are 21 more ideas.
Cauliflower Hash Browns
Ingredients
- 3 cups (260 grams) cauliflower rice
- 1/2 (packed) cup shredded low moisture mozzarella cheese
- 1 large egg
- 2 tbsp parmesan cheese (optional)
- 1/4 tsp garlic powder (optional)
- 1/8 tsp black pepper (optional)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Cook cauliflower rice until tender. You can do this by steaming it or cooking it in the microwave for around 2-3 minutes. Use a cheese cloth or similar cloth to wring dry the cauliflower in small batches. You should be left with about 154 grams or a little under 1 1/2 cups cauliflower when you are done.
- In a large bowl, combine cauliflower rice, egg, cheeses, garlic powder and black pepper. Stir until evenly mixed and blended.
- Fill a 1/4 cup measuring cup with cauliflower mixture. Press down to compact it. Flip the cup over onto your prepared baking sheet. The mixture should slide out and should still hold the cup form. Gently press down on mixture with your fingers or hand to flatten it a little (about 1/2 inch thick) and shape it into an oval or rectangle of whatever shape you prefer your hash browns to be.
- Repeat with remaining cauliflower mixture, spacing each hash brown about 1 inch apart.
- Place hash browns into oven and cook for about 20-25 minutes or until golden around the edges and top (mine took 25 minutes). Let hash browns cool slightly so that they are set before removing them off the baking sheet. Serve while still warm. Uneaten hash browns can be kept in the fridge or freezer.
Notes
- The parmesan cheese, garlic powder and black pepper are used to season and add flavor to the hash browns. You can use other seasonings instead or in addition like dried herbs, onion powder, chili powder, etc.
- If you need to add more fat for a keto diet, you can sprinkle pork rind breadcrumbs over the hash browns before baking. This will add fat and create a crunchy exterior.
- These hash browns do not have a crunchy exterior. If you want a crunchy exterior, you can add 1 tbsp of either panko breadcrumbs or pork rinds breadcrumbs (for low carb and keto) to the surface of each hash brown right before baking. So, after shaping the hash browns, you would add 1 tbsp of breadcrumbs on top of each one and then spread the breadcrumbs with your hands so that they cover the surface of each hash brown. Then bake until golden.
- If you are using panko breadcrumbs, they usually do not bake an even golden color if you add them as is. My trick for golden baked panko breadcrumbs is to pre-bake the breadcrumbs first. You can see read more about this in this recipe post.
- You can buy already riced cauliflower or make your own. I share how to make your own cauliflower rice here.
- I used this cheese cloth.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Nutrition information includes the parmesan cheese, garlic powder and black pepper seasonings.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Wow, these came out amazing, thank you! I love them. I added a bit of Lowery’s seasoned salt. I also used cheddar cheese and added a zucchini for some green. Fabulous. I will definitely be making these again.
Love the adjustments you made!
Good simple recipe. I subbed the egg with a “chia egg”, one tbsp of Chia seeds soaked in 2.5 tbsp of water. It worked pretty well, maybe needed a bit more cooking time than it would with an egg. But very yummy recipe and fabulously handy to freeze for fast future frying.
Thanks for sharing your adjustment! We’re glad you’re enjoying the recipe.
I made these tonight and absolutely love the flavor and texture. My husband even liked them which is major score!
We’re so glad you both enjoyed them!
Thank You Family really love these.
We’re glad you enjoyed them!
I have to try this.
Let us know what you think!
My husband thought this was a REAL POTATO hashbrown! Until after dinner I told him it’s NOT potato but cauliflower. Very much satisfied with the result! Will make this again in the future for sure! Thank you for the simple yet amazing recipe!
We’re so happy you both loved them!
Thanks for the wonderful recipe! I’ve already made this once with fantastic success. Wondering if I could replace the mozza with cheddar? I have like 3 blocks that are calling to be used haha.
Also, did these in my toaster oven with an air fryer basket and they are ah-may-zing!!! Crispy and golden brown and just so delicious! The whole family loved them!
We haven’t tried the recipe with cheddar cheese, but it could work – let us know if you try it!
They are so good I make them alot
I’m so glad you like them!
Thanks for the wonderful recipe! I’ve already made this once with fantastic success. Wondering if I could replace the mozza with cheddar? I have like 3 blocks that are calling to be used haha
Cheddar should work fine.
I love these receipes
I’m so glad you are enjoying the recipes!
Can you fry to make crispy?
you need a coating on them before frying to make them crispy
Hi! Can I cook these in an air fryer???
Sorry I don’t know
Hi there! Do you think it would be possible to leave the cheese out? Im dairy free, and most vegan cheese isnt that appealing lol
the cheese helps bind these together so you may need to add an extra egg
Instead of panko crumbs, can you use almond flour to top with?
I think that should work