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With the holiday festivities behind us and the temperatures outside dropping, I am so ready for some healthy comfort food. Cauliflower has always been an epitome of that for me. It’s no surprise that it came to mind again. This cauliflower hash browns recipe turned out to be a wonderful addition to a low carb breakfast. Can you think of a more perfect way to start your weekend morning?
This was my first (partial) week back to work after taking some time off around the holidays. It was refreshing to spend time with family and take a break from my software day job. A couple of my fondest memories are the simple little moments. Decorating the New Year’s tree (another one of those Russian things) with my daughter for the first time, taking her to the playground on the swings, and of course, gathering around the holiday table with our family.
I have to be honest, though. For the most part, “taking time off” really meant working on the blog. I added a Shop section to share my favorite products with you, got started on a Resources section that will be ready in the coming months, and best of all, queued up tons of new, healthy recipes for you! And, what better timing to be sharing them than January? At this time of year, we’re all ready for a fresh start after all those holiday treats.
These cauliflower hash browns turned out to be one of my favorite low carb recipes to emerge from this time off. Perfect with some fluffy coconut flour pancakes!
The funny thing is, they started out as a way to use up random ingredients I had on hand. Cauliflower, onions, eggs, golden flaxseed meal, and garlic salt. Something tells me this isn’t the last time I’ll have this simple combination around the house. And, I’ll definitely be making these low carb hash browns again.
Just goes to show how many versatile uses cauliflower has in replacing comfort foods. For example, you can swap it in sweet potato breakfast hash to make it low carb, or try cauliflower mac and cheese.
Some of my most popular recipes are those with just a few ingredients (like my 3-ingredient bacon wrapped asparagus, 5-ingredient broccoli cheese soup, and 3-ingredient coconut flour tortillas – to name a few). I have an inkling that these cauliflower hash browns will be another one to add to this collection. Everyone loves easy recipes they can make with what they already have. I can’t be the only one that thinks they’re even better when they’re comfort food turned healthy.
As an added bonus, this easy recipe happens to be paleo, gluten-free, and nut-free, so it’s suitable for plenty of food allergies. Yes, you can certainly make paleo hash browns or gluten-free hash browns with regular potatoes, but using cauliflower is a more nutritious option. Of course, if you’re looking for keto or low carb hash browns, then cauliflower is definitely the way to go.
If you are egg-free, that can be an option, too. Hop on over to Beaming Baker to how to make a flax egg, and you can use those in your recipe. You’ll want half of a flax “egg” for each egg white and a full one for each egg.
I was pleased to find that you can still get those yummy crispy edges even with cauliflower hash browns! Those are totally the best part about hash browns, don’t you agree?
More Low Carb Recipes To Love
6-Ingredient Cauliflower Hash Browns (Low Carb, Paleo)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
- Microwave the riced cauliflower for 2-3 minutes, until tender. (Alternatively, you can steam it.) Set aside to cool.
- Meanwhile, whisk together the shredded onion, golden flaxseed meal, garlic salt, egg, and one egg white in a large bowl.
- When the riced cauliflower is cool enough to handle, wrap it in a cheesecloth or towel. Squeeze tightly over the sink to drain as much moisture as possible. (I drained more than a cup of liquid.)
- Stir the cauliflower into the bowl with the other ingredients. If it doesn't stick together well when trying to form a patty (i.e. if your head of cauliflower was very large), add another egg white.
Heat a generously oiled skillet over medium heat. Drop tablespoonfuls of the cauliflower mixture onto the pan and press down with a spatula to form hash brown patties. Cook for 2-4 minutes, until the bottom is browned, then flip and repeat for 2-4 minutes on the other side. Repeat with the remaining cauliflower mixture.
Serving size is 1/4 of the recipe. The number of hash browns will depend on how big you make them. I got about 20 small hash browns for the whole recipe.
Serving size: 1/4 of entire recipe
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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