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.

Carolyn Casner
Source:, October 2018


Recipe Summary

35 mins
45 mins


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; protein 4.8g 10% DV; carbohydrates 3.9g 1% DV; dietary fiber 1.6g 6% DV; sugars 1.6g; fat 10.6g 16% DV; saturated fat 1.9g 10% DV; cholesterol 93mg 31% DV; vitamin a iu 136.7IU 3% DV; vitamin c 32mg 53% DV; folate 11.8mcg 3% DV; calcium 33.2mg 3% DV; iron 0.8mg 4% DV; magnesium 3.9mg 1% DV; potassium 44.4mg 1% DV; sodium 345.3mg 14% DV; thiaminmg 1% DV.