Cauliflower Hash Browns

Cauliflower Hash Browns

0 Reviews
From:, October 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: 2 patties
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ medium-fat protein, ½ vegetable

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