Golden Cauliflower Hash Browns
Enjoy the crispy exterior and tender interior of these golden cauliflower hash browns, a delicious, low-carb twist on a breakfast classic. Perfect for any meal, these hash browns are packed with nutrients and flavor.
Ingredients
- 3 cups riced cauliflower from 1 medium head or frozen, thawed
- 1 large egg
- ¾ cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika optional, or substitute cayenne for a spicy kick
- Non-stick cooking spray
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and position racks in the center and upper third of the oven. Prepare a baking sheet with non-stick cooking spray or parchment paper.
- Microwave the riced cauliflower in a microwave-safe bowl on high for 2 minutes. Let cool on a clean kitchen towel for 5 minutes.
Cooking Steps
- Gather the cooled cauliflower in the towel and squeeze out as much moisture as possible.
- In a large mixing bowl, beat the egg. Stir in the cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Add the dry cauliflower to the bowl and mix thoroughly to combine.
- Divide the mixture into 8 equal portions. Shape each portion into a compact ball, then flatten gently into ½-inch thick patties.
- Arrange the patties on the baking sheet, leaving space between each one.
- Bake on the center rack for 15 minutes, rotating the pan halfway through.
- Switch the oven to broil on low. Transfer the baking sheet to the upper rack and broil for 5 minutes or until the hash browns are crispy and golden. Watch closely to prevent burning.
- Allow the hash browns to cool on the baking sheet for 5 minutes before serving.
Notes
- To Store: Keep in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Warm on a baking sheet in a 350°F oven until crispy.
- To Freeze: Lay cooled hash browns on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight freezer container and store for up to 3 months. Reheat from frozen as directed.