Crispy Cauliflower Hash Browns are the perfect low-carb alternative to traditional hash browns! Easy to prepare and fun to customize, you’ll get hooked on this breakfast favorite!
I have a bit of a history with making hash browns using vegetables that aren’t the classic russet potatoes. My Sweet Potato Hash Browns and my Beet Hash Browns are testament that everyone’s favorite breakfast side dish can be nutritious as well as golden brown delicious.
Well now I’m here with a low-carb cauliflower version to replace the classic hash brown and forever change your breakfast game! It requires two basic ingredients: A head of cauliflower and an egg!
You can easily add other goodies to spruce up the flavor, but the most important part is we are getting a blood sugar friendly alternative with very little effort or time. So whether your follow a keto diet, watch your blood glucose, or simply love infusing life with veggies every chance you get, these cauliflower crisps are here to serve!
While I don’t follow a low-carb diet, I love this tasty addition to my breakfast plate. It brings that crispy magic!
Let’s discuss the simple ingredients for this easy cauliflower hash browns recipe!
Cauliflower Hash Browns Ingredients:
Small Head of Cauliflower: Our star of the show! Heads of cauliflower can vary greatly in size, so try to get a small one. If your cauliflower is large, use two eggs instead of one and make the hash browns in two batches.
Egg: Because cauliflower doesn’t contain starch like potatoes do, it needs some form of binder to urge it to stick together during the cooking process. For this, I use one egg.
Sea Salt: Season the chopped cauliflower to taste using salt and black pepper.
Fresh Garlic (optional): Because cauliflower produces a somewhat naturally sweet flavor, I recommend adding a small clove of minced garlic or a dash of garlic powder or onion powder to bring a savory essence to the dish. You can also skip it.
Avocado Oil: Used for cooking, we need a quality high temperature cooking oil. I use avocado oil due to its concentration of healthy fats and the fact that it doesn’t burn under high heat.
Recipe Customizations:
- You can swap the fresh cauliflower for two small bags of cauliflower rice (we need about 4 cups worth).
- Add grated parmesan cheese, cheddar cheese, or your favorite cheese for a boost of crispy cheesy deliciousness.
- Caramelize an onion, finely chop it, and add it in for big bold flavor.
Now that we’ve covered the basic ingredients, let’s make low-carb hash browns for breakfast!
How to Make Cauliflower Hash Browns:
Remove the stems from the cauliflower and chop it into florets.
Transfer the florets to the bowl of a food processor and pulse until small pieces form. They should be the size of rice, or slightly larger.
Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 5 minutes. This process softens the cauliflower so that the ending texture of the hash browns is just perfect.
Allow the cauliflower to cool. Add a thoroughly beaten egg to the mixing bowl with the riced cauliflower, season with sea salt, and stir well.
Heat 2 to 3 tablespoons of avocado oil in a 10-inch nonstick skillet over medium-high heat. Allow the oil to heat up for several minutes so that it is sizzling hot.
Transfer the cauliflower mixture to the skillet and use the back of a wooden spoon or a rubber spatula to pat it down into an even layer. Cook for 8 to 10 minutes, flip, and cook for another 8-10 minutes, until both sides are golden brown and crispy.
I have found the easiest way to flip hash browns is to use a spatula to cut four equal sized sections then flip each section. You will still get some breakage, but not as much as if you try to flip all of it at once.
Serve cauliflower hash browns with your choice of eggs, sausage, bacon, sliced avocado, and salsa or hot sauce.
Recipe Tips:
If you’re making a big batch of low carb hash browns, line a baking sheet with parchment paper and keep them in a warm oven as they finish cooking.
Bake the hash browns on a large rimmed baking sheet lined with parchment paper at 420 degrees Fahrenheit for 20-30 minutes. Be sure to pat the mixture into an even layer before baking so that the cauliflower rice holds together.
To save time, buy pre-riced cauliflower from the freezer section of the grocery store.
Storage and Reheating:
Store leftover hashbrowns in an airtight container in the refrigerator for up to 4 days.
When you want to reheat the hash browns, do so in a skillet or in an air fryer to get the crisp back.
These keto hash browns are a great recipe for those keeping their blood sugar under control but also for folks who love adding veggies to their meals.
If you love cooking with cauliflower, try out some of my other favorite cauliflower recipes.
More Cauliflower Recipes:
- Cheesy Vegan Roasted Cauliflower
- Creamy Cauliflower Casserole
- Crispy Cauliflower Potato Cakes
- Cauliflower Mac and Cheese
- Mexican Ground Beef and Cauliflower
- Cauliflower Pizza Crust
Enjoy these cauliflower hash browns for breakfast!
Cauliflower Hash Browns
Ingredients
- 1 small head cauliflower pulsed into rice
- 1 large egg
- 1 clove garlic minced, optional
- ½ tsp sea salt to taste
- 3 Tbsp avocado oil
Instructions
- Remove the stems from the cauliflower and chop it into florets. Transfer the florets to the bowl of a food processor and pulse until small pieces form. They should be the size of rice, or slightly larger.
- Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 5 minutes. This process softens the cauliflower so that the ending texture of the hash browns is just perfect. Allow the cauliflower to cool. Add a thoroughly beaten egg to the mixing bowl with the riced cauliflower, season with sea salt, and stir well.
- Heat 2 to 3 tablespoons of avocado oil in a 10-inch nonstick skillet over medium-high heat. Allow the oil to heat up for several minutes so that it is sizzling hot. Transfer the cauliflower mixture to the skillet and use the back of a wooden spoon or a rubber spatula to pat it down into an even layer. Cook for 8 to 10 minutes, flip, and cook for another 8-10 minutes, until both sides are golden brown and crispy.
- I have found the easiest way to flip hash browns is to use a spatula to cut four equal sized sections then flip each section. You will still get some breakage, but not as much as if you try to flip all of it at once.
- Serve cauliflower hash browns with your choice of eggs, sausage, bacon, sliced avocado, and salsa or hot sauce.
