Cauliflower Hash Browns (under a pile of goodness)Jump to Recipe!
These cauliflower hash browns are relatively easy to make and make a fantastic base for a pile of goodness, such as what I have here: sauteed vegetables, avocado, and an over easy egg. It’s good. Believe that.
Once you get the cauliflower cooked and grated, the hard part is over. Here are my tips for making this as simple as possible:
- Cut the cauliflower into equal size florets (small-medium sized…the larger the size, the longer to cook)
- Basket steam the cauliflower for about ten minutes, until you can easily pierce with a fork
- Allow to cool until you can handle the cauliflower
- Grate in a food processor
I know it seems like a lot, but hear me out: you can do a lot with this cauliflower now that it’s in this state, and one head of cauliflower makes a lot of hash browns. The best part is that you can steam the cauliflower and then put it in the fridge to grate later, or do all four steps above at once then put it aside for a day or two until you need it. That’s what I do. That way, when I want hash browns, I’m ready to go.
What to do:
Combine 1/2 head of the cooked, grated cauliflower with 1 egg, 1/4 cup finely minced onion, and 1/4 tsp salt.
Heat 1 tsp coconut oil in a skillet on medium-high heat, then add 1/3 cauliflower mixture. Cover and allow to cook for 4-5 minutes, until bottom is browned.
Carefully flip your hash browns (see how I wasn’t so careful? In my defense, I had a clingy toddler in left arm!). Allow the other side to brown for 3-4 minutes. You may need to turn down the heat of your skillet just a little.
Carefully remove the hash browns to a plate, then add more coconut oil to pan and repeat with patties 2-3. You could make two larger patties, but it will be harder to flip!
One head of cauliflower goes a long way!
Just to drive my point home about this being worth the effort, one head of cauliflower makes 6 medium sized hash brown patties, or 4 large ones. The recipes below only uses 1/2 the head of cauliflower, because this is best served somewhat fresh and it’s pretty easy to make once you have the cauliflower prepped and onion chopped.
Load it up with goodies!
I topped my hash browns with some sauteed veggies (kale, green onion and mushrooms) and avocado, then finished with an over-easy egg. So good!
A low-carb, veggie substitute for the real thing.
- 1/2 head cauliflower, cut, steamed and grated
- 1 egg
- 1/4 cup onion, finely minced
- 1/4 tsp salt
- 1 tsp coconut oil, for cooking
Cut, cook and grate your cauliflower as described above (only using 1/2 head of caulflower...set the other half aside in the fridge for tomorrow's hash browns!)
In a bowl, combine the 1/2 head grated/cooked cauliflower, 1 egg, 1/4 cup finely minced onion, and 1/4 tsp salt.
Heat a frying pan to medium-high, and add 1 tsp coconut oil
Add 1/3 cauliflower mixture to pan, and flatten with fork. Put a lid on the pan, and allow cauliflower to cook for 4-5 minutes (until underside has browned but isn't black)
Carefully flip the cauliflower, then cook the other side for 3-4 minutes (until browned)
Remove from pan, add more coconut oil, and repeat with remaining cauliflower. This batch makes 3 medium sized hash brown patties or 2 big ones. Bigger patties are harder to flip!
Browning the hash browns is pretty critical to good flavor. Don't be too stingy with the coconut oil, but don't drown it, either. Let the hash browns sit without disturbing them to give them a nice crust. If you flip too soon or make the patties too big, they will fall apart.