Broccoli Cheddar Cauliflower Hash Browns

Broccoli Cheddar Cauliflower Hash Browns are a cheesy, delicious, breakfast side that’s perfect alongside eggs and bacon! There are only 2 net carbs per hash brown and they are naturally gluten free!

This post contains affiliate links. See our Disclosure Statement for more information.

Following a low carb or keto diet can be challenging. While it does get easier with time, having delicious alternatives to the foods you miss does help.

I have seen some cauliflower hash browns floating around Pinterest. And while I love a good fauxtato recipe (Loaded Cauliflower Bites, anyone?), sometimes a little shake up is necessary. This time that shake up is in the form of broccoli. I didn’t stray too far, but the change in flavor is nice once in awhile. If there’s anything I love as much as cheesy cauliflower, it’s cheesy broccoli.

Why This Recipe Works

• With only 2 net carbs per hash brown, this recipe is perfect for those following a low carb or keto diet. These hash browns are also naturally gluten free.
• Made with the classic, and addicting, combination of broccoli and cheddar cheese, even kids love them!
• You can serve these hash browns for breakfast, brunch, or dinner.

Broccoli Cheddar Cauliflower Hash Browns

Prep!

Rice the cauliflower and broccoli. You can reference this post on How to Rice Cauliflower, if needed.  Broccoli can be riced the same way.

Fresh cauliflower and broccoli will give you the best result.

Shred the cheddar cheese, if necessary.

Tip: It is strongly recommended to shred the cheddar cheese from a block. Pre-shredded cheese is often coated in a starch to prevent it from sticking. This adds to the carb count and it doesn’t melt as nicely.

Preheat oven to 400°F.

Create!

Combine all of the ingredients in a medium bowl and stir until well combined.

Form into 12 even sized patties on a baking sheet. I line mine with a Silpat mat so that the hash browns slide right off when they are done baking!  You can shape them anyway that you like.

Bake for 10 minutes, then flip and bake for another 10 minutes.

Present!

You can stack them up and top with some sliced green onions for garnish!

Enjoy!

Tips and Techniques for the Best Broccoli Cheddar Cauliflower Hash Browns

• Use fresh cauliflower and broccoli for the best results. Some grocery stores sell riced cauliflower in the produce department now if you’d prefer a little bit of a short cut.
• Shred the cheddar cheese from a block. Pre-shredded cheese is often coated in a starch to prevent it from sticking. This adds to the carb count and doesn’t melt as nicely.
• Store extra hash browns in an air-tight container in the refrigerator and use within 3-4 days.

FAQ’s

• Can cauliflower hash browns be made ahead of time? Cauliflower hash browns can be baked ahead of time and stored in the refrigerator for a few days or in the freezer. Reheat them in the oven to crisp them up before serving.
• Can cauliflower hash browns be frozen? Yes. You can tightly wrap baked hash browns and store them in the freezer. Reheat them in the oven to crisp them up again.

Other Recipes to Try

• Keto Broccoli Casserole
• Broccoli Cheddar Cauliflower Rice
• Keto Broccoli Cheese Soup

Love this Broccoli Cheddar Cauliflower Hash Browns recipe? Follow us on Pinterest, Instagram, and Facebook for more!

Print

Broccoli Cheddar Cauliflower Hash Browns

Broccoli Cheddar Cauliflower Hash Browns are a delicious, low carb side that’s perfect alongside eggs and bacon!

Course Breakfast, Side Dish

Cuisine Gluten Free, Low Carb, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 hash browns

Calories 61kcal

Author Lauren Harris

Ingredients

• 3 cups riced cauliflower
• 3 cups riced broccoli
• 4 ounces shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1 egg
• salt and pepper * to taste

Instructions

• Preheat oven to 400°F. Line a baking sheet with a Silpat mat if you have one.
• Place the riced cauliflower and broccoli in a microwave-safe bowl. Cook on high for 6 minutes. 
• Dump out the riced vegetables onto a kitchen towel and let it cool to the point you can handle it without it burning.
  
• Once cool, wrap the towel around the vegetables and squeeze as much liquid as you can out of it. Place the vegetables back into the bowl.
• Add the cheese, salt, pepper, garlic powder, and egg and mix well to combine.
  
• Form into 12 even sized patties on a baking sheet. You can shape them anyway that you like.
  
• Bake for 10 minutes, flip, then bake another 5-10 minutes or until golden brown.
  

Notes

Tips and Techniques for the Best Broccoli Cheddar Cauliflower Hash Browns

• Use fresh cauliflower and broccoli for the best results. Some grocery stores sell riced cauliflower in the produce department now if you'd prefer a little bit of a short cut.
• Shred the cheddar cheese from a block. Pre-shredded cheese is often coated in a starch to prevent it from sticking. This adds to the carb count and doesn't melt as nicely.
• Store extra hash browns in an air-tight container in the refrigerator and use within 3-4 days.

FAQ's

• Can cauliflower hash browns be made ahead of time? Cauliflower hash browns can be cooked ahead of time and stored in the refrigerator for a few days or in the freezer. Reheat them in the oven to crisp them up before serving.
• Can cauliflower hash browns be frozen? Yes. You can tightly wrap baked hash browns and store them in the freezer. Reheat them in the oven to crisp them up again.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 61kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 83mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 39.6mg | Calcium: 89mg | Iron: 0.5mg

This recipe was originally published on July 30, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in May 2019.