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My Cauliflower Hash Browns Are Crispy, Golden, And So Easy
Cauliflower recipes have been one of my favorite ways to create lighter comfort foods for many years, so naturally it came to mind when I wanted a hash brown-style low carb breakfast without potatoes. That was back in 2020. When I tested these cauliflower hash browns again recently, my 8-year-old grabbed 3 right off the pan, so I knew they were still a winner. Here’s why:
- Lightly crispy on the outside, tender inside – They’re not quite as crisp as actual potatoes, but these cauliflower hash browns still get a crispy edge while staying soft and tender in the center. They hit the texture I want.
- Just 6 simple ingredients – The mixture comes together quickly and you can find all you need at any grocery store. Ance the low carb hash browns hit the pan, they cook up fast.
- Lighter and low carb, but still satisfying – These are keto friendly, gluten free, and obviously packed with vegetables, but they still have that comfort food factor. The last time my kids saw them, they said they looked just like potato latkes. Now I can’t unsee it!
This cauliflower hash browns recipe is crispy, comforting, and always the perfect side dish for breakfast. Make it with me!
“These are SO DELICIOUS! They tasted just like potato hashbrowns!! I added a bit more salt and used just ground flax and it tasted wonderful! I hope the left overs taste good. Thank you so much for this recipe. Wholesome Yum has THE BEST recipes.”
-Jess
Ingredients & Substitutions
Here I explain the best ingredients for my cauliflower hash browns recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – The (very obvious) base for these cauliflower hash browns. You can use frozen pre-riced cauliflower if you like, just cook it until soft first, and don’t skip squeezing out the extra moisture.
- Onion – For flavor. I usually use white or yellow, and use a box grater to make a similar consistency to the cauli rice.
- Binders – A combination of golden flaxseed meal, egg whites, and a whole egg keep the hash browns from falling apart, and these gave me a better flavor and texture than any of them individually.
- I like golden flaxseed meal because the flavor is milder, but regular flaxseed mealworks, too. Some readers have told me psyllium husk powder also worked for them.
- If you’re egg-free, you can use flax eggs instead of the eggs, although the result will be more fragile. You’ll need 2/3 of a flax “egg” for each egg white (just measure out 2 tablespoons of the mixture) and a full one (3 tablespoons) for each egg.
- Avocado Oil – For frying. Olive oil or any neutral cooking oil works, too.
- Garlic Salt – For simple seasoning. You can also use plain sea salt, garlic powder, and a touch of dried parsley instead.
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How To Make Cauliflower Hash Browns
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Rice and cook the cauliflower. Use a food processor or grater to shred the cauliflower into rice-sized pieces. Steam it in the microwave until tender, or alternatively, you can quickly fry cauliflower rice like this. Set aside to cool.
- Mix the base. In a large mixing bowl, whisk together the shredded onion, flaxseed meal, garlic salt, egg, and egg white.
- Drain the cauliflower well. Once cool enough to handle, wrap the cauliflower in a towel or cheesecloth, and squeeze out as much moisture as possible.
- Combine the mixture. Stir the drained cauliflower into the bowl with the other ingredients until the mixture holds together.
- Cook the cauliflower hash browns. Heat the oil in a large skillet. Drop spoonfuls of the mixture into the pan, press them into patties, and cook until golden brown on both sides.
My Tips For Crispy Results
- Squeeze the cooked cauliflower rice as hard as you can. You want ALL the liquid out, or your cauliflower hash browns will fall apart. I always squeeze out at least 1 cup of liquid at this step, so I don’t get soggy hash browns.
- If the mixture doesn’t hold together when you form a patty, add another egg white. This can happen if your head of cauliflower was on the larger side.
- Use a generous amount of oil. Oil helps these cauliflower hash browns crisp up! I usually add a little more to the pan with each batch.
- Get your pan nice and hot. If you don’t preheat well, you won’t get that beautiful browning, and also, the cauliflower hash browns can stick.
- Don’t crowd the pan. This will let you get those crispy edges.
- Keep your cauliflower hash browns on the smaller side. I find rounded tablespoonfuls are a good amount for each. If they are too big, they’re more prone to falling apart.
- Smash them down thin. Again, it’s all about those crispy bits! You get more of them with a thin patty, plus they’ll cook faster.
- Don’t move them around too much. You need undisturbed pan contact for these hash browns to crisp up. Move them only to flip.
- Spatula sticking to the cauliflower mixture? This can happen, but I find it helpful to spray the spatula (this thin one is perfect for sliding under them) with avocado oil spray. If that doesn’t work, I use a second spatula to remove any parts stuck to the first one after pressing to flatten. It’s a little finicky sometimes, but it works and is worth it.
Cauliflower Hash Browns (6 Ingredients)
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My cauliflower hash browns cook up golden and crispy with just 6 simple ingredients. A lighter, low carb take on the classic!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Microwave the riced cauliflower for 2-3 minutes, until tender. (Alternatively, you can steam it.) Set aside to cool.
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Meanwhile, whisk together the shredded onion, golden flaxseed meal, garlic salt, egg, and one egg white in a large bowl.
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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.)
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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.
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Heat oil in a 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 of entire recipe (about 4-5 small hash browns)
- Tips: Check out my recipe tips above to help you get the crispiest califlower hash browns and prevent them from falling apart.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: You can cook the cauliflower hash browns in advance and reheat them later if you like. I don’t recommend storing the raw mixture, as the cauliflower will continue to release more moisture, and the hash browns won’t stay together later.
- Reheat: For the best texture, reheat them in a hot skillet so they crisp up again. You can microwave them, but they won’t be crispy.
- Freeze: These are good in the freezer for up to 3 months. I line parchment paper between pieces to prevent sticking.
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Cauliflower Hash Browns
Serving Ideas
My favorite way to serve these is on the side with an egg recipe. I love using them to soak up runny pesto eggs, fluffy cloud eggs, or coddled eggs. For something more hearty, try my eggs Benedict casserole or steak and eggs.
You can also simply serve them on the side with sugar-free ketchup (pictured above) or a stack of golden almond flour pancakes.
81 Comments
Deb
0Can whole egg be substituted for the egg whites?
Maya | Wholesome Yum
0Hi Deb, You could, but the egg whites would work better. The result with more eggs might taste more “egg-y”. Also, the number of egg whites needed would vary depending on how large your cauliflower head is (see step 4 where you may or may not need to add another egg white). So if you need only one egg white (from step 2 only), that would convert to about 1/2 an egg, which is an odd amount; if you need two (adding the second one in step 4), then replacing both with one egg would be easier.
Noline
0I am always looking for new ideas with cauliflower and I miss the crunch from baked potatoes.
So, I am definitely trying these. Thanks for another amazing recipe.
Shaksita
0Hi, Can you freeze these?
Maya | Wholesome Yum
0Hi Shaksita, I haven’t tried freezing them. I think it might work, but they probably wouldn’t be crispy when you thaw them. Frying them again may help, but you’d have to be careful not to burn them. If you want to cut down on the prep time, another option would be to just freeze the cauliflower rice. If you do try freezing them, I’d love to hear how it turns out!
Dita MacDonald
0Maya, approximately how many cups of riced cauli was your 1 head of cauliflower please??
Sarah
0What an awesome idea for cauliflower! I can’t wait to make these!
Alex Blake
0Any substitutions for flaxseed meal? Or can it be omitted if I don’t have it?
Maya | Wholesome Yum
0Hi Alex, The flaxseed meal helps the hashbrowns stay together and absorbs moisture. You can try substituting almond flour or almond meal instead.
Lizzie
0Could brown rice flour work instead of flax? Trying to use what I have on hand! Thanks 🙂
Wholesome Yum M
0Hi Lizzie, Sorry, I don’t think brown rice would work. Flaxseed meal helps to bind this recipe together, which brown rice can’t do.
Katrin Nuernberger
0What a great and simple recipe. I’ll have to give it a go!
Kelvin Saul
0Completely agree Katrin! Absolutely delicious!
Stacey Crawford
0These look awesome! A great low carb alternative for hashbrowns.
Georgina
0These look absolutely delish!
Keri B
0These look and sound amazing. I will be making these some time this next week!