Cauliflower Hash Browns
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Cauliflower Hash Browns
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Crispy outside and tender inside, these golden cauliflower hash browns are a low carb, healthy, and every bit as satisfying as the original!
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Ingredients
- 3 cups riced cauliflower from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower
- 1 large egg
- ¾ cup shredded sharp cheddar cheese
- ¼ cup grated parmesan
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika or 1/8 teaspoon cayenne pepper
- Non-stick cooking spray
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Instructions
- Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
- Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
- Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
- Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
- To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Add the cauliflower to the bowl and mix to thoroughly combine.
- Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
- Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
- Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
- Let cool on the baking sheet for 5 minutes to set. Enjoy hot.
Notes
- TO STORE: Refrigerate hash browns in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: Bake as directed, then let cool to room temperature. Lay hash browns in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen hash browns to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.
Nutrition Information
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Serving
1(of 8)
Calories
80kcal
(4%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
34mg
(11%)
Potassium
197mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
194IU
(4%)
Vitamin C
29mg
(32%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8hash browns
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 80kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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