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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)
By
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
Debbie
0Hi Maya! Do you know if there’s a difference between flaxseed meal and GOLDEN flaxseed meal? I just bought a large bag of flaxseed meal, but not the golden.
Wholesome Yum M
0Hi Debbie, There is a slight difference between brown and golden flaxseeds in nutrition, flavor, and hide ability. The main differences for this recipe are that the golden flaxseed has a slightly milder flavor profile, and the golden color disappears in the recipe easier when making these for your kids. If you are indifferent to those qualities, you can easily use brown flaxseed. Enjoy!
Melody McCreight
0How would these work in an air fryer, i wonder?
Wholesome Yum M
0Hi Melody, I think they would work fine if you put them the air fryer already shaped. Remember to flip them half way through cooking.
Eve
0Do you have to do anything differently to sub frozen cauliflower for fresh? I am asking both for this recipe, and in general. Thanks!!
Wholesome Yum M
0Hi Eve, Use whatever you have on hand, just don’t forget to squeeze the excess water out of it! That’s the crucial step in almost any cauliflower recipe.
J Brown
0This dish was delicious. Made it on a Sunday after looking for something different, quick and easy. Enjoyed it so much, it will be added to my Thanksgiving menu this week. I did take the advice of a couple others and used Kellygold Irish butter, doubled the recipe for the amazing sauce, added more spinach, Parmesan and mushrooms. Fantastic! Thank you
Marcelle
0Can these be frozen before cooking?
Maya | Wholesome Yum
0Hi Marcelle, The raw cauliflower rice will deteriorate when frozen, so you’d need to blanch it first if you want to freeze them raw.
Carolyn Jester
0I use cubed radishes for hashbrowns. Cook in bacon grease. I add onions. Radish loses its bitter “radishy” taste when cooked this way. I have also used spaghetti squash. To me it works better as hash browns than pasta.
M.w Paper
0People with type A blood should not eat cauliflower according to most homeopathic nutrientionalists.
Kelly
0I love me some hashbrowns and what a fun way to mix it up!! Love this recipe 🙂
Suzanne
0This looks yummy. Can you used pre riced cauliflower?
Maya | Wholesome Yum
0Thank you, Suzanne! Yes, you can!
Kari
0If I wanted to use pre-frozen cauliflower rice, how many cups would I use? Can you email me the answer, please? 🙂 Thank you!!!
Maya | Wholesome Yum
0Hi Kari, A head of cauliflower would be about 4 cups riced.
Susan
0Hi Maya! These look great. Do you think it would be possible to bake them instead of fry them?
Maya | Wholesome Yum
0Hi Susan, Yes, but they probably wouldn’t get crispy.
Debbie
0Can I use xanthan gum instead of flax seed meal?
Maya | Wholesome Yum
0Hi Debbie, I haven’t tried that. It might not work due to the volume difference, but I’m not sure. Let me know how it goes if you make them that way.
Karina
0What is the green color in the finished photo? Are you using scallions or a regular onion? Thanks!
Maya | Wholesome Yum
0Hi Karina, Those are chives. Scallions sound good, too!
Caryn
0Can you use egg substitute since they are all egg whites?
Maya | Wholesome Yum
0Hi Caryn, Yes, you can! Use 2 tablespoons of egg substitute per egg white.
Meg
0Such a creative idea!
Maria
0This looks fantastic.
Beth Radcliffe
0Anything I can do instead of the egg? My daughter cannot have eggs right now.
Maya | Wholesome Yum
0Hi Beth, I haven’t tried it but flax “eggs” might work (they are not actually eggs). For each egg, stir together a tablespoon of flaxseed meal and 3 tablespoons of water, then refrigerate for 15 minutes. In theory the mixture should be able to be used as an egg replacement. I haven’t tried it for this particular recipe, but it should work since it acts similarly as a binder.
amindfullmom
0We are definetly making these! YUM!
Lauren
0What an amazing recipe!
GiGi
0These were incredibly delicious!!