Broccoli Cheddar Cauliflower Hash Browns are a delicious, low carb side that’s perfect alongside eggs and bacon!
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Following a low carb diet or keto diet is hard! There are so many recipes out there that aim to make it easier and more delicious. It just seems that we’re always still looking for the next tasty recipe to replace those high carb foods we miss. I know I am. While it does get easier, every time I have to walk past a fast food restaurant, the cravings for french fries and hash browns is serious.
I have seen some cheese cauliflower hash browns floating around Pinterest. And while I love a good fauxtato recipe, 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 is flavor is nice once in awhile and if there’s anything I love as much as cheesy cauliflower, it’s cheesy broccoli.
I left half the cauliflower in this recipe for Broccoli Cheddar Cauliflower Hash Browns and mixed it with an equal amount of broccoli. Throw in plenty of cheese and an egg to bind it all together and you have yourself a delicious side dish recipe to serve alongside those low carb eggs and bacon!
Broccoli Cheddar Cauliflower Hash Browns
Prep!
Rice the cauliflower and broccoli. I used my food processor for this, but you can use a box grater , if that’s all you have. Shred the cheddar cheese, if necessary.
Preheat oven to 400°F.
Create!
Combine all the ingredients in a medium bowl and stir until well combined.
Form into 6 even sized patties on a baking sheet. I line mine with a Silpat mat and the hash browns slide right off! You can shape them anyway that you like.
Bake for 10 minutes, then flip and bake for another 10 minutes.
Present!
If you’re going to be serving these at a brunch, you can stack them up and top with some sliced green onions for garnish!
Enjoy!
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- 3 Cups riced cauliflower
- 3 Cups riced broccoli
- 1 Cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1 egg
- salt and pepper * to taste
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Rice the cauliflower and broccoli. I used my food processor for this, but you can use a hand held grater , if that’s all you have. Shred the cheddar cheese, if necessary. Preheat oven to 400°F. Line a baking sheet with a Silpat mat if you have one.
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Place the riced cauliflower and broccoli in a microwave-safe bowl. Cook on high for about 6 minutes. Dump out onto a kitchen towel and let cool to a point you can handle it without it burning.
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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.
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Add the cheese, salt, pepper, garlic powder, and egg and mix well to combine.
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Form into 6 even sized patties on a baking sheet. I line mine with a Silpat mat and the hash browns slide right off! You can shape them anyway that you like.
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Bake for 10 minutes, flip, then bake another 5-10 minutes or until golden brown.
Jill says
I’m making these today! Have you made ahead of time and frozen to reheat at a later day?
Lauren says
Hey Jill! I haven’t frozen them yet. It wouldn’t work before cooking though. I don’t see why it wouldn’t work after cooking though, then reheat in the oven 🙂
Cindy Gordon says
I am all about a delicious relaxing brunch on the weekends! THIS recipe is fantastic for brunch!
Taylor Kiser says
These look so delicious! What a great idea for hash browns!
Kristine says
This hashbrowns look delicious! And such a healthy alternative, I haven’t eaten actual hashbrown in 100 years. Pinning these to try, thanks!
Janette | Culinary Ginger says
These are my kind of hash browns and keto is a bonus. A great way to get a serving of veggies at breakfast.