Cauliflower Hash Browns Recipe

This cauliflower hash browns recipe gives you cheesy, golden hash browns without the potatoes. They’re a great low-carb alternative to regular hash browns, and cooking them in a skillet gives them lightly crispy edges.

These keto cauliflower hash browns start with frozen cauliflower rice, which I use straight from the bag without thawing. For breakfast, I like serving them with my chicken breakfast sausage or air fryer bacon and eggs. They’re also an easy way to skip the potatoes when you’re making dinner.

Why You’ll Love This Recipe

• Low carb without giving up hash browns: You get a savory breakfast side without using potatoes.
• Easy to make: Frozen cauliflower rice saves you time, and everything comes together in one bowl.
• Full of flavor: Cheddar cheese, green onions, and simple seasonings make these anything but bland.

Ingredients Needed

Here’s what you’ll need to make cauliflower hash browns. The exact amounts are in the recipe card below.

• Cauliflower rice: I use frozen cauliflower rice without thawing it. If there are large clumps in the bag, break them apart before mixing.
• Almond flour: Helps hold the patties together while keeping them low carb. If you’re not following a low-carb diet, you can use an equal amount of plain breadcrumbs instead.
• Cheddar cheese: Adds flavor and helps the patties stay together. I use shredded cheddar, but you can try another cheese you enjoy.
• Eggs: Help bind everything together so the hash browns hold their shape.
• Green onions: Add a little onion flavor. You can swap them for finely chopped red onion, yellow onion, or shallots.
• Seasonings: Sea salt, black pepper, garlic powder, and dried parsley.
• Olive oil: For cooking the hash browns in the skillet.

How to Make Cauliflower Hash Browns

Making these is pretty simple. The full instructions are in the recipe card below.

Mix the Ingredients

Add the cauliflower rice, cheese, eggs, almond flour, green onions, and seasonings to a bowl. Stir until everything is mixed together.

Shape the Hash Browns

Use a ¼-cup measuring cup to scoop out the mixture and shape it into patties.

Cook Until Golden

Heat the olive oil in a well-seasoned cast iron skillet. Add four hash browns at a time and gently flatten them with a spatula to help them get crispier. Cook until golden on both sides, then repeat with the remaining mixture.

Tips for the Best Cauliflower Hash Browns

• Keep them small: I use about ¼ cup of the mixture for each hash brown. Smaller patties cook more evenly, crisp better, and are easier to flip.
• Don’t crowd the skillet: Cook four at a time so you have enough room to flip them.
• Don’t rush the flip: The hash browns should lift easily when they’re ready. If one is sticking, give it another 30–60 seconds.
• Use a well-seasoned skillet: I prefer cast iron, but a nonstick skillet also works. If the olive oil starts smoking, turn the heat down a little.

What to Serve With Cauliflower Hash Browns

For breakfast, I like these with eggs, chicken breakfast sausage, or air fryer bacon. Add some avocado, and you’ve got a filling low-carb breakfast.

Air Fryer Breakfast Sausage Patties are another easy option. Just choose a low-carb sausage if you’re keeping breakfast keto.

If you’re making a bigger brunch, you can serve them with my keto pancakes or keto almond flour waffles for something sweet.

These also work well in place of potatoes at dinner. Try them with my oven baked bone-in pork chops or roasted chicken and a vegetable on the side.

And if you’re looking for more low-carb ways to replace potatoes and other starchy sides, try my mashed cauliflower or cauliflower cheese grits.

Storage and Reheating

• Store: Keep leftover cauliflower hash browns in an airtight container in the refrigerator for 3–5 days.
• Freeze: I recommend freezing the hash browns after cooking them. Let them cool completely, then store them in a freezer-safe container or bag.
• Reheat: If frozen, thaw overnight in the refrigerator first. Then heat the hash browns in a skillet or air fryer until hot and lightly crisp. I prefer either method over the microwave because it helps keep them from getting soggy.

Frequently Asked Questions

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