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.
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.
1 1/2 fat, 1/2 medium-fat protein, 1/2 vegetable