Crispy Cauliflower Hash Browns
Crispy cauliflower hash browns are a delightful and healthy alternative to traditional potato hash browns, offering the same satisfying crunch and flavor while being low in carbs.
Ingredients
Main Ingredients
- 1 head head of cauliflower
- 1 cup shredded cheese (cheddar or mozzarella) Use your preferred type of cheese.
- 2 large eggs
- 1/2 cup breadcrumbs (or almond flour for a keto version) For a keto version, use almond flour.
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Oil for frying Use enough oil to cover the bottom of the pan.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Take the head of cauliflower, remove the leaves and core, cut it into florets, and steam until tender, about 8-10 minutes. Allow it to cool completely.
- Transfer the cooled cauliflower to a food processor and pulse until it resembles rice or small crumbs.
- In a large mixing bowl, combine the riced cauliflower with shredded cheese, eggs, breadcrumbs (or almond flour), green onions, salt, and pepper until well incorporated.
- Shape the mixture into small patties using your hands.
Cooking
- Heat oil in a large skillet over medium heat, enough to cover the bottom.
- Fry the patties for about 4-5 minutes on each side until golden brown and crispy. Work in batches if necessary.
- After frying, transfer the patties to a baking sheet lined with parchment paper and bake in the preheated oven for an additional 10 minutes for extra crispiness.
Serving
- Let the hash browns cool slightly before serving them warm.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for longer storage (up to 2-3 months). Reheat in the oven or skillet as needed. Experiment with variations like adding spices or veggies.