Description
Crispy and savory cauliflower hashbrowns made with simple ingredients, offering a low-carb alternative to traditional hashbrowns, perfect for breakfast or a healthy snack.
Ingredients
Units
Scale
- 1 medium head cauliflower (about 4 cups riced)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons almond flour (optional for extra crispiness)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for frying
Instructions
- Rice the cauliflower in a food processor or grate it by hand.
- Microwave the riced cauliflower for 5 minutes, then let it cool slightly.
- Place the cauliflower in a clean towel and squeeze out as much moisture as possible.
- In a bowl, mix the cauliflower, cheddar cheese, Parmesan, egg, almond flour (if using), garlic powder, onion powder, salt, and pepper until combined.
- Heat olive oil or butter in a large skillet over medium heat.
- Form small patties from the cauliflower mixture and place them in the skillet.
- Cook for 3-5 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce or as a side dish.
Notes
- Be sure to remove as much moisture as possible from the cauliflower for the crispiest hashbrowns.
- Use pre-riced cauliflower to save time.
- Add chopped herbs like parsley or chives for extra flavor.
- Great for meal prep; reheat in a toaster oven or air fryer for best texture.
Nutrition
- Serving Size: 2 hashbrowns
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg