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.
Nutrition per serving may change if servings are adjusted.
1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
½ cup finely chopped onion
3 cups riced cauliflower (from 1 small head)
2 cloves garlic, minced
2 large eggs, lightly beaten
½ teaspoon salt
½ teaspoon ground pepper
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 ¼ 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.
135 calories;11 g fat(2 g sat); 2 g fiber; 4 g carbohydrates; 5 g protein; 12 mcg folate; 93 mg cholesterol; 2 g sugars; 0 g added sugars; 137 IU vitamin A; 32 mg vitamin C; 33 mg calcium; 1 mg iron; 345 mg sodium; 44 mg potassium
Vitamin C (53% daily value)
Carbohydrate Servings: ½
Exchanges: 1½ fat, ½ medium-fat protein, ½ vegetable