These crispy hash brown patties are reminiscent of their deep-fried potato counterparts but have way fewer carbs. Serve them up with fried eggs for a veggie-heavy breakfast or a quick and healthy dinner. Source:, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened and starting to brown, 2 to 4 minutes. Add cauliflower and garlic and cook, stirring, until browned and soft, 4 to 8 minutes more. Transfer to a medium bowl and let cool for 5 to 10 minutes.

  • When the vegetable mixture has cooled a bit, add eggs, salt and pepper; stir to combine. Wipe out the skillet. Add 2 teaspoons oil to the skillet and heat over medium heat. Using a scant 1/4 cup cauliflower mixture per patty, form 4 patties (each about 2 inches in diameter) in the skillet. Cook the patties, turning once, until nicely browned on both sides, 2 to 4 minutes per side. Repeat with the remaining 2 teaspoons oil and the rest of the cauliflower mixture.

Nutrition Facts

135 calories; 10.6 g total fat; 1.9 g saturated fat; 93 mg cholesterol; 345 mg sodium. 44 mg potassium; 3.9 g carbohydrates; 1.6 g fiber; 2 g sugar; 4.8 g protein; 137 IU vitamin a iu; 32 mg vitamin c; 12 mcg folate; 33 mg calcium; 1 mg iron; 4 mg magnesium;