Cauliflower Hash Browns
These hash browns are a low carb substitute for regular hash browns and are perfect for breakfast or brunch.
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.
Serving: 1hash brown, Calories: 61kcal, Carbohydrates: 3g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Sodium: 117mg, Fiber: 1g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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