Cauliflower Hash Browns
Wake up to golden, crispy cauliflower hash browns that deliver all the comfort of traditional spuds with a fraction of the carbs. Makes a perfect keto breakfast or brunch base — pairs beautifully with eggs, smoked salmon, or avocado.
Equipment
- Food processor or box grater (to rice cauliflower)
- Clean dish towel or cheesecloth (for drying)
- Large skillet (cast iron recommended)
- Thin spatula
- Baking sheet & wire rack (optional, to keep warm)
Ingredients
- 1 medium head cauliflower riced (≈3 cups riced) — fresh or thawed frozen
- 1 large egg lightly beaten
- ½ cup finely grated Parmesan or keto shredded cheese of choice
- 2 tbsp almond flour
- 1 small shallot finely minced (or 2 tbsp finely chopped onion)
- 2 cloves garlic minced (optional)
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or sweet paprika
- 2 tbsp fresh parsley or chives chopped
- 2 –3 tbsp oil or butter for frying ghee, avocado oil, or butter work well
Optional crunchy swap: Replace 1 tbsp almond flour with 2 tbsp crushed pork rinds for extra crispness.
Instructions
- Rice the cauliflower. Chop into florets and pulse in a food processor until rice-sized. Or grate on a box grater. If using frozen, thaw completely first.
- Dry thoroughly. Transfer riced cauliflower to a clean towel/cheesecloth and squeeze firmly until minimal water remains. For best results, press until nearly no liquid comes out.
- Pre-cook (optional but recommended). Heat a dry skillet over medium and cook the cauliflower rice 3–4 minutes, stirring, to expel extra moisture and soften slightly. Spread out to encourage steam to escape. Remove and cool slightly.
- Mix. In a bowl combine cauliflower, egg, Parmesan, almond flour (or pork rind), shallot, garlic, salt, pepper, smoked paprika, and herbs. Mix until evenly combined.
- Form patties. Scoop about 2 tbsp–¼ cup mixture and press into compact patties (≈3 in. rounds for larger, or smaller discs for sides). Press tightly to help them hold.
- Heat fat. Warm a heavy skillet over medium-high and add enough oil/butter to coat. Let it heat until shimmering.
- Fry. Place patties in the skillet without crowding. Cook 3–4 minutes per side, pressing gently with a spatula to maintain contact. Aim for deep golden color.
- Drain & keep warm. Transfer to paper towels to drain. To keep multiple batches warm: place on a wire rack in a 200°C (400°F) oven until serving.
- Serve. Enjoy hot with toppings (see below).
Notes
Nutrition (estimated per serving — 2 patties)
- Calories: 190 kcal
- Total Fat: 12 g
- Total Carbs: 8 g
- Fiber: 3 g
- Net Carbs: 5 g
- Protein: 9 g