Why You’ll Love This Recipe

Tasty Cauliflower Hashbrowns are a crispy, low-carb alternative to traditional hashbrowns, made with wholesome ingredients and packed with flavor. Perfect for breakfast, brunch, or a savory snack, these hashbrowns are golden on the outside and tender on the inside. They’re easy to prepare, naturally gluten-free, and a delicious way to enjoy more vegetables.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cauliflower (riced or finely grated)eggscheddar cheese (shredded)Parmesan cheese (grated)garlic powderonion powdersaltblack pepperolive oil or butter (for frying)chopped parsley (optional for garnish)

directions

Steam or microwave riced cauliflower until tender, then let cool.

Place cooked cauliflower in a clean towel or cheesecloth and squeeze out as much moisture as possible.

In a large bowl, combine the cauliflower, eggs, cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Mix well until a cohesive mixture forms.

Form the mixture into small patties, pressing them firmly to hold their shape.

Heat a skillet over medium heat and add a bit of olive oil or butter.

Cook the hashbrowns in batches for 3-4 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain any excess oil.

Garnish with chopped parsley and serve warm.

Servings and timing

This recipe yields approximately 8 hashbrowns.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Add chopped green onions or fresh herbs for extra flavor.

Use mozzarella instead of cheddar for a milder taste.

Include cooked bacon bits or diced bell pepper for variety.

Bake instead of fry for a lighter version—bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat until crisp or in the oven at 375°F (190°C) for 10 minutes.Freeze cooked hashbrowns in a single layer, then transfer to a bag—reheat from frozen in oven or skillet.

FAQs

Can I use frozen cauliflower rice?

Yes, just cook and drain it thoroughly before using.

Why are my hashbrowns falling apart?

Make sure the mixture is well-drained and pressed firmly into patties.

Can I make them dairy-free?

Omit cheese or use a dairy-free alternative, though texture may vary.

Are these keto-friendly?

Yes, they’re low in carbs and high in fiber.

Can I bake instead of fry?

Yes, baking is a great option for a lighter version.

Can I make them ahead?

Yes, shape the patties and refrigerate up to 24 hours before cooking.

What can I serve them with?

Great with eggs, avocado, salsa, or a dollop of sour cream.

Can I make them spicy?

Add a pinch of cayenne or chopped jalapeño for heat.

Do they taste like cauliflower?

They have a mild cauliflower flavor balanced by cheese and seasoning.

Can I double the recipe?

Yes, this recipe scales well—just cook in batches.

Conclusion

Tasty Cauliflower Hashbrowns are a delicious, crispy, and satisfying twist on a classic breakfast favorite. Whether you’re looking for a healthy side dish or a creative way to use cauliflower, these golden bites are easy to make and endlessly customizable. Serve them hot and enjoy their irresistible crunch and savory flavor.