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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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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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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
Hannah
1These were so good! I didn’t have the flax meal, but saw in the comments someone used psyllium husk fiber – worked great!
Jennifer
1I used 2 bags of cauliflower rice (16 oz each just about 4 cups) after heating in microwave I placed in warm skillet to dry out. Instead of golden flax meal I used psyllium husk powder same measurements and they came out perfect.
April
1This was a great recipe! I only wanted 1 serving so I divided the recipe. I estimated the weights of the cauli and onion in order to make 1 serving. I cooked in a nonstick pan with a little bacon grease for 3 minutes on each side. I also only used egg whites/egg beaters in order to keep the fat lower and I could stay in my macros. This single-serving made 4 medium size hashbrown patties. I ate it with scrambled egg beaters, homemade sausage and a little ketchup-no sugar.
My single-serving amounts
170g cauli rice frozen
40g chopped onion
1=1/2 teaspoon flax meal
1/2 tsp kosher salt
1/4 tsp garlic powder
40g egg whites or egg beaters
I followed the directions in the original recipe
Thanks Maya!
Jess
1These 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. Wholesomeyum has THE BEST recipes. If I google a recipe and wholesomeyum comes up, that’s what I choose and it’s ALWAYS a ten! Thanks again!
Lori Conner
0If you make ahead, do have any suggestions for reheating? from Freezer? reheat from the original making (maybe 3 hrs prior?)
Wholesome Yum D
0Hi Lori, After freezing I suggest allowing the hash browns to thaw and then reheating in a hot skillet, so they get crispy.
Pam
0Cauliflower and cabbage heads come in all different sizes. The weight would be helpful. Totally changes the carb amount between a medium and a large and does not change the serving size.
Sue Scheid
0Can I omit the flaxseed? I am allergic to it. would there be a substitute I could use? Thank you. these look delicious
Charlotte
0The whole family enjoyed this, it will definitely be a regular menu item
Wholesome Yum M
0Hi Sue, The flaxseed meal helps to hold the ingredients together. You can also use coconut or almond flour, but you will end up with a different texture.
Anne Rodkin
0Wonder if these would work well if added to the Breakfast Casserole with Sausage and Cheese recipe? That would make it similar to the one I’ve made with potatoes before low carb or keto.
Wholesome Yum M
0Hi Anne, I have not personally tested this, but it should work well!
Anne Rodkin
0Thanks Maya. Can’t wait to try it.
Marlene Perez
0Hi Hello, I can use other things if I don’t have golden flax seed meal
Wholesome Yum M
0Hi Marlene, For best results, use flaxseed meal. It will help the ingredients to hold together best. You can also use coconut or almond flour, but you will end up with a different texture.
Michele
0So good! This will be a “go to” side dish quite often. Thank you!
Richard Shaw
0Can I use almond flour or cocoanut flour instead of flaxseed meal?
Wholesome Yum M
0Hi Richard, Yes, either will work in the same amounts. They will give you slightly different final textures, but either will work. Enjoy!
Debbie
0Hi there Maya! First of all, I want to say that I love your site and your recipes! They always turn out exactly as they’re supposed to. I am the only one in my house who is following the keto lifestyle. I am at my desired weight, but do not like the insulin spikes and crashes I get from eating carbs, so am loving this food plan. Because no-one else in my house will eat my keto meals,and I have to make 2 separate meals, I try to find keto short cuts. I’m sure I’m not alone in this. So I have purchased the frozen riced cauliflower. It would be very helpful if you could include approx. amounts in your recipe, i.e. cups or weight for measuring the frozen “rice”, as size of a cauliflower is so variable. Thank you soooo much for doing what you do!
Debbie
April
1Debbie, I just posted a single serving with the weights for 1 serving of frozen cauliflower, and onion
Wholesome Yum M
0Hi Debbie, That’s a great suggestion! Thank you so much!
Vicki Tatum
0If I use the stir fryed riced cauliflower how do I make these? Will I still need to squeeze them to get the liquid out or does the stir frying get the liquid out? Will they stick together?
Wholesome Yum M
0Hi Vicki, If you dry-fried your cauliflower rice in a pan, then you have already gotten all the water out. No need to try to squeeze any further moisture out. The eggs and flax seed in the recipe help these hashbrowns stick together.
Zulma Alamos
0Can I use chia instead of flax seed meal?
Wholesome Yum M
0Hi Zulma, I have not experimented with chia seeds in this recipe, but I think it should still work. Please let us know if you decide to give it a try!
Zulma Alamos
0It worked!
I used chia instead of flaxseed.
On the other hand, it didn’t take me fifteen minutes, but one hour to finish preparing them
And I had to double the ingredients because my cauliflower head turned out huge.
Thank you. Big success!
Even my daughter said they were delicious
Jill
0Made this and added a little riced broccoli. My husband and 2 boys have been rocking the house for hours. They love it. Stinky boys are happy boys! Thankyou
rachel orth
0If using frozen riced cauliflower, how much do you use?
Wholesome Yum M
0Hi Rachel, One head of cauliflower yields about 4 cups of cauliflower rice.
Ginger
0Great recipe! I loved the crunch of my morning hashbrowns.
Shirley
0So much talk about this and THAT!
Where is the recipe with the ingredients and instructions for the cauliflower tortillas?
That’s what you advertised, that’s what I want, didn’t see it. Please send me just that recipe.
Thank you.
Wholesome Yum M
0Hi Shirley, You can skip to the recipe with the ‘Jump to Recipe’ button just under the title of the post at the top of the page. If you are looking for cauliflower tortillas (and not hashbrowns), here is the cauliflower tortillas recipe.
Lisalia
0Yummy! Last night I was thinking about how much I miss hashbrowns and wondering what else I could have. This is like a sign! So delicious and easy to make.
wilhelmina
0These are so delish! I want to make them all the time now that I have tried them, they are so yummy!