Description
Crispy, golden brown hashbrowns made with cauliflower instead of potatoes. A delicious and healthy alternative that’s perfect for breakfast, brunch, or a side dish.
Ingredients
Scale
- 1 large head cauliflower, grated
- 1/4 cup chopped onion
- 2 large eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
“`html
- Preheat oven to 400 degrees.
- Grate the cauliflower using a box grater or food processor.
- Place the grated cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is a crucial step to prevent soggy hashbrowns.
- In a large bowl, combine the squeezed cauliflower, egg, cheese, green onions, garlic powder, salt, and pepper. Mix well.
- Line a baking sheet with parchment paper.
- Form the cauliflower mixture into small patties, about 3 inches in diameter.
- Place the patties on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
- Serve immediately and enjoy!
“`
Notes
“`html
- For best results, use a food processor to rice the cauliflower. You can also use a box grater, but it will take longer.
- Make sure to squeeze out as much moisture as possible from the cauliflower rice. This will help the hash browns crisp up nicely.
- If the hash browns are sticking to the pan, add a little more oil.
- Serve immediately for the crispiest texture.
- These hash browns can be stored in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.
“`
- Prep Time: 15 minutes
- Cook Time: 20 minutes