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These Cauliflower Hash Browns are the perfect low carb hash brown alternative. They’re made with a shredded cauliflower and egg mixture formed into patties and fried until crispy and golden.
Easy Hash Brown Recipe with Cauliflower
These paleo-friendly and keto cauliflower hash browns are the best addition to any breakfast or brunch. They’re simple to make and perfect for satisfying your classic hash brown craving!
Serve these hash brown patties right away or store them in the fridge or freezer for the perfect meal prep recipe!
Can I Eat Hash Browns on a Keto Diet?
Unfortunately, no. If you are following a keto diet, traditional hash browns are a no-go. A single potato contains more carbs than a keto diet allows for in a day.
Luckily, we have alternatives like these cauliflower hash browns. They’re crispy and delicious and will totally satisfy your hash brown craving.
What Are Cauliflower Hash Browns Made Of?
- Cauliflower: You’ll need 1 head of cauliflower to yield the 3 cups of riced cauliflower listed. I recommend ricing your own cauliflower. Frozen pre-riced cauliflower is not fine enough for this recipe.
- Flour: I use a blend of almond flour and coconut flour. I don’t recommend subbing in other flours. This recipe is designed for these two specifically.
- Eggs: Eggs are needed to bind everything together.
- Seasonings: We’re seasoning with a simple combination of garlic powder, sea salt, and black pepper.
- Oil: I like to use avocado oil for frying.
How to Make Hash Browns with Cauliflower
This delicious hash brown recipe takes right around 10 minutes to prep!
- In a bowl, mix together eggs, cauliflower rice, almond flour, coconut flour, and seasonings.
- Scoop 1/4 cup of the cauliflower mixture out of the bowl and form it into a patty. Repeat with the remaining mixture.
- Heat a skillet over medium heat, add oil, then gently place the patties into the skillet. You may need to cook in batches. Cook until golden-brown on each side, then serve or cool and store.
Pro Tip!
For extra crispy hash browns, rice your cauliflower, then wrap it up in a towel and squeeze out as much moisture as you can. Less moisture yields a crispier texture!
Can These Be Baked Instead of Fried?
Yes, but you will need to adjust the recipe. Baking doesn’t work the same way frying does.
If you do want to bake your hash brown patties, reduce the amount of eggs to two eggs and broil after baking on both sides to make sure they get nice and crispy.
Serving Suggestions
These cauliflower hash browns can be served in any way you would serve classic hash browns! Enjoy them with:
- Air Fryer Bacon and Scrambled Eggs
- Eggs Benedict Breakfast Sandwich
- Breakfast Prep Baked Egg Cups
- Bacon and Sweet Potato Frittata
How to Store
These hash brown patties store beautifully, so I love to make a ton and save them in the fridge or freezer for meal prepping!
Fridge: To store your hash browns in the fridge, let them cool completely, then store them in an airtight container for up to 4 days.
Freezer: To freeze your hash brown patties, cook and let them cool completely. Lay them in a single layer on a parchment-lined baking sheet and freeze until hardened. Once they’re fully frozen, transfer to a ziplock bag and store in the freezer for up to 3 months.
To reheat, warm on the stove, in the oven, or in the air fryer to heat and re-crisp.
More Cauliflower Recipes You’ll Love
- Everything Bagel Topped Cauliflower Rolls
- Cauliflower Hummus
- Cauliflower Parmesan
- Cauliflower Pizza Bites
- Cauliflower Baked Ziti
Cauliflower Hash Browns (Keto!)
Ingredients
- 1 head cauliflower riced (about 3 cups) – See Notes
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 3 organic eggs
- 1/2 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- Avocado oil for frying
Instructions
- In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
- In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt and pepper.
- Heat skillet over medium heat. Once hot add oil to coat pan.
- Scoop 1/4 cup of cauliflower mixture and form into hashbrown shaped patties approximately 3/4-inch thick and gently place in skillet. Repeat with remaining mixture, cooking in batches as necessary.
- Cook hash browns until golden brown, approximately 3-4 minutes per side.
- Serve immediately or cool and freeze for future use.
Can you cook these in an air fryer? Or would that be the same as cooking in an oven?
Made these over the weekend, they’re delicious!! I’m just curious about the nutrition facts…is that breakdown per hash brown? I see it says “serving size 9”, but that doesn’t add up to me. LOL Just looking to clarify since I track all of my food. Thanks so much!! ?
Can’t wait to make these! Do you freeze these prior to cooking?
We haven’t tried that, but let us know if you do how they turn out!
Yes!!! These are awesome! They really do make me feel like I’m eating hash browns and saved me from eating myself into a potato coma. I love it when I find a low-carb recipe that I would eat regardless of my carb status and this is one of those. I think I may try salting the cauliflower in the future to get rid of some of the water, but other than that, I will make them exactly as written.
Can you use a gluten free blend flour?
We haven’t tried that, but let us know if you do!
Very simple to make, very tasty. I really like them, thanks!