Cauliflower Hash Browns are a low carb alternative to traditional hash browns. With only 6 net carbs per 2 hash browns, this easy recipe is perfect for those following a keto diet and are naturally gluten free.
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The first recipe that I made when creating a low-carb alternative for traditional hash browns was for Broccoli Cheddar Cauliflower Hash Browns. While I absolutely love that recipe (and highly recommend it), I also wanted a more basic recipe, as well.
These Cauliflower Hash Browns are made with just a handful of ingredients including riced cauliflower, cheese, spices and an egg. You can serve them as a breakfast or dinner side dish, or enjoy them as a snack.
Why This Recipe Works
This is a super easy recipe that takes only 30 minutes to make. They can even be made ahead of time and stored in the refrigerator or freezer until needed.
You can easily modify the flavor of these hash browns, by switching up what type of cheese you use. For instance, if you like a little heat in your hash browns, try pepper jack cheese in place of the cheddar.
They only have 3 net carbs each making them a great choice for those following low carb, keto, and gluten free diets.
Step-By-Step Instructions
Ingredients
- 5 cups riced cauliflower (from one large head): use fresh cauliflower rice for the best results. You may be able to find pre-riced cauliflower in the produce section of your local grocery store.
- 4 ounces cheddar cheese (shredded): it is recommended to shred the cheese from a block. Using pre-shredded bagged cheese contains additional starches and doesn’t melt as nicely. You can also swap in any variety of cheese you prefer to change up the flavor to suit your own tastes.
- 1/2 teaspoon salt
- 1/2 garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 egg
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Rice the cauliflower (you can reference this post on How to Rice Cauliflower, if needed) and shred the cheese.
Create!
Place the riced cauliflower in a microwave-safe bowl. Cover with plastic wrap, leaving one edge open to vent. Cook on high for 6 minutes.
Dump out the cooked riced cauliflower onto a kitchen towel and let it cool to the point you can handle it without it burning your hands. Once cool, wrap the towel around the cauliflower and squeeze out as much liquid as you can.
Place the cauliflower back into the bowl and add the cheese, salt, garlic powder, paprika, pepper and egg. Mix well to thoroughly combine.
Form the mixture into 8 evenly sized patties, about 1/4-inch thick. Place onto a baking sheet. You can shape them anyway that you prefer.
Bake for 15 minutes, then flip and bake for another 5 minutes, or until golden brown.
Present!
Serve as a side to your favorite breakfast dish. These hash browns also make a great base for Keto Eggs Benedict too!
Tips and Techniques
- Use fresh cauliflower rice for the best results. You can sometimes find riced cauliflower in the produce section of your local grocery store, or rice your own with a grater or food processor.
- Shred the cheese from a block for the best melting and texture. There is added starch in pre-shredded bags of cheese.
- You can change out the variety of cheese to change the flavor of these hash browns to suit your own tastes.
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 up to 5 days. Reheat them in the oven to keep them crispy.
How Do You Freeze Cauliflower Hash Browns?
Tightly wrap baked, and cooled, hash browns in plastic wrap and store them in the freezer. It is recommended to reheat them in the oven for the best crispiness.
More Breakfast Recipes
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Cauliflower Hash Browns
Ingredients
- 5 cups riced cauliflower (from a large head of cauliflower)
- 4 ounces cheddar cheese (shredded)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 egg
Instructions
- Preheat oven to 400°F.
- Place the riced cauliflower in a microwave-safe bowl covered with plastic with one edge slightly opened to vent.5 cups riced cauliflower
- Cook on high for 6 minutes.
- Dump out the cooked riced cauliflower onto a kitchen towel to cool.
- Once cooled to a point that you can handle it, squeeze out as much of the excess liquid as you can.
- Return the cauliflower to the bowl and add the shredded cheese, garlic powder, salt, paprika, pepper and egg.4 ounces cheddar cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon pepper, 1 egg
- Mix well to thoroughly combine.
- Form the mixture into 8 evenly sized patties and place on a baking sheet.
- Bake for 15 minutes, then flip and bake for another 5 minutes, or until golden brown and cooked through.
Notes
Tips and Techniques
- Use fresh cauliflower rice for the best results. You can sometimes find riced cauliflower in the produce section of your local grocery store.
- Shred the cheese from a block for the best melting and texture. There is added starch in pre-shredded bags of cheese.
- You can change out the variety of cheese to change the flavor of these hash browns to suit your own tastes.
Nutrition
This recipe was originally posted on June 3, 2019. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in January 2024.
JoAnn says
Hi Lauren, what about any leftover mixture? Can the leftover mixture be stored in the refrigerator in a seal tight container and be used the next day?
Lauren Vavala Harris says
Hi JoAnn, I haven’t saved the mixture, but I would think it would be okay. The water from the cauliflower may separate a little if it’s not squeezed out really well, but you could mix it back in. Hopefully it all worked out for you!!
– Lauren
Marcia Haas says
Can you use frozen riced cauliflower ?
Lauren Vavala Harris says
Hi Marcia! It should work out just fine. I just prefer the taste of fresh better, but I understand that frozen is easier
– Lauren
Yvonne says
I tried it and it did not work out. Not sure what I did wrong. First the patties were stuck to the pan and could not flip them . Second it tasted like it still need more time to cook
Lauren Vavala Harris says
Without being there to see exactly what was going on, my best guess is that the hash browns hadn’t browned enough on the bottoms before you attempted to flip them. Oven temps can vary which definitely can affect cooking times. The other issue that may affect cooking times is how fine or thick the riced cauliflower is. There is no harm in throwing them back in to cook longer, watching carefully to prevent burning.
– Lauren
Chenee says
This is perfect! Hashbrowns are one of the things I miss the most on this diet! Thank you!
Rosemary says
Perfect timing!! This cauliflower hash brown recipe will help me stay on track with my New Year resolutions.
We already eat a lot of cauliflower so this recipe makes it easy to add to our weekly rotation. Yum!
TAYLER ROSS says
We’ve been looking for lower carb options for breakfast, and these hash browns were perfect! Even the kids loved them!
Angela says
This recipe is genius! These were so good, my kids gobbled them up! New favorite way to make hash browns 🙂
Andrea says
These crispy cauliflower hash browns look fabulous. They are simple to make with simple ingredients which makes it much easier for me on a busy morning. Looking forward to trying them out.
Wendy says
How is it 6 net carbs if your using all natural carb free ingredients? Cheddar cheese is carb free also egg is carb free. Fresh cauliflower doesn’t have that many carbs does it?? Just asking because I’m doing as low carb as possible. Thank you.
Lauren Vavala says
Hi Wendy! The carbs do come from mostly from the vegetables in this recipe. There are about 17 net carbs in a head of medium cauliflower and about 3 grams of net carbs in a cup of broccoli. It’s still very low. Also be careful, because some foods can say 0 carbs but still have 0.5 or less grams per serving which also add it. It’s very difficult to keep accurate track. I sometimes use the Carb Manager App to keep track.
Hope this helps,
Lauren
Maria says
I seasoned these up a bit with my favorite seasonings. The mix was wet, although I removed as much liquid as possible from the veggies. Decided air frying would be my best bet for holding them together. They turned out absolutely wonderful. Only issue…I can’t stop snacking on them!
JB says
How long in the oven if they were frozen?
Lauren Vavala says
I would give them an extra 3-5 minutes to start, then check them. They might need a few more but it shouldn’t be much.
– Lauren
rachel ansell says
would they work without cheese?
Lauren Vavala says
HI Rachel, as written the recipe might not work without the cheese. It helps hold them together. I haven’t attempted these without it or with almond flour etc yet.
Sorry!
– Lauren
Lakita Bazzle says
Can you air fry the Cauliflower Hash Browns?
Lauren Vavala says
Hi Lakita! You should be able to (I’ve had a friend air fry my Broccoli Cauliflower Hash Browns before), but I can’t say for sure what temp and time would be best. Might just have to go with 350-ish and keep an eye on them.
Hope this helps a little 🙂
– Lauren
Ron Schmidt says
You say you can buy riced cauliflower, but not that you can make yourself from a head or how to go about it. Please advise. Thank You
Lauren Vavala says
Hi Ron, happy to help. I have a separate post on How To Rice Cauliflower that gives you a couple options – manually or with a food processor. I made a note to go back to this post to add that link – thanks!
– Lauren
Leah says
Will cooking them on parchment paper effect the crisp Jess of the hash browns? I’m just worried about them sticking to the baking pan as is
Lauren Vavala says
Hi Leah, they should be just fine on parchment paper. I haven’t cooked them that way, but parchment paper tends to help foods crisp up and prevents sogginess. I hope this helps and that you love them!
– Lauren
Leah says
Thank you 🙂 making them this morning for breakfast! Mmmmm
Cheryl Kelly says
5 stars! Crispy and delish! 😇⚘
Lyndsay says
I’ve been dying for hash browns! These were the perfect replacement. Even my non Keto guests gobbled them up!
Lisa says
These look and sound amazing! And love that they’re a lower carb recipe. I’m all over these!
Sara Welch says
Love this spin on hash browns! Even better that they are low in carbs too! I’ll be trying these tomorrow morning!
Krissy Allori says
What a great idea! Healthy and delicious!
Kate says
WOW! What a great idea! Low calorie and they look so crispy and delicious! Can’t wait to try!