Cauliflower Hash Browns
These cauliflower hash browns are cheesy, golden, and easy to make. I use frozen cauliflower rice straight from the bag, so there’s no thawing needed. They’re a great low-carb breakfast side.
Servings: 8 patties
Calories: 134kcal
Equipment
Ingredients
- 12 oz Cauliflower rice frozen, no need to thaw
- 1 tsp Natural Ancient Sea Salt
- 1/2 tsp Black pepper
- 1/2 tsp Garlic powder
- 1 cup cheddar cheese shredded
- 2 large Eggs beaten
- 1 tsp Parsley dried
- 3 tbsp Almond flour
- 1/4 cup Green onions thinly sliced
- 2 tbsp Olive oil divided
Instructions
- Add the frozen cauliflower rice, sea salt, black pepper, garlic powder, cheddar cheese, eggs, parsley, almond flour, and green onions to a bowl. Mix until combined.
- Use a ¼-cup measuring cup to portion the mixture, then shape it into 8 small patties.
- Heat 1 tablespoon of the olive oil in a well-seasoned cast iron skillet over medium-high heat. Add 4 patties and gently flatten them with a spatula.
- Cook for 3–4 minutes per side until golden, turning once they lift easily from the skillet. Repeat with the remaining 1 tablespoon of olive oil and the last 4 patties. If the oil starts smoking, lower the heat slightly.
Notes
- Oven option: Bake the patties on a parchment-lined baking sheet at 425°F for 10–15 minutes per side.
- Freezing: Freeze the hash browns after cooking and cooling. Thaw overnight in the refrigerator, then reheat in a skillet or air fryer.
Nutrition
Calories: 134kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 414mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 1mg
