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.
