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: EatingWell.com, October 2018

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Read the full recipe after the video.

Recipe Summary

active:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 3.9g; dietary fiber 1.6g; sugars 1.6g; fat 10.6g; saturated fat 1.9g; cholesterol 93mg; vitamin a iu 136.7IU; vitamin c 32mg; folate 11.8mcg; calcium 33.2mg; iron 0.8mg; magnesium 3.9mg; potassium 44.4mg; sodium 345.3mg.
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