Cauliflower Hashbrowns

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 06/17/21
Cauliflower Hash Browns

The Spruce / Laurel Randolph

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 servings
Yield: 6 pieces
Nutrition Facts (per serving)
116 Calories
9g Fat
6g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 116
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 14%
Cholesterol 40mg 13%
Sodium 190mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 5g
Vitamin C 35mg 173%
Calcium 88mg 7%
Iron 1mg 3%
Potassium 146mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hashbrowns are a delicious addition to any breakfast or brunch spread, but they're also high in carbs. If you're on a low-carb or keto diet, try swapping the potatoes for cauliflower. You can make almost anything from tortillas to pizza crust with cauliflower. The results for these hashbrowns are surprisingly tasty, with a similar look and texture to the starchy version. This recipe calls for the crispy patties to be baked instead of fried, saving you the trouble of carefully flipping each one.

To keep this recipe starch-free, leave out the cornstarch. The patties will break apart more easily, but taste just as good. Make sure you let them rest on the pan for a few minutes before serving to help them set up and hold their shape.

Ingredients

  • 1 pound cauliflower

  • 1/2 small yellow or white onion

  • 1/2 teaspoon kosher salt, more to taste

  • 1/2 cup shredded cheddar cheese

  • 1 large egg, beaten

  • 1 tablespoon cornstarch

  • 1/4 teaspoon garlic powder

  • Freshly ground black pepper, to taste

  • 3 tablespoons thinly sliced chives, divided

  • 2 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

    Cauliflower hash browns ingredients
    The Spruce / Laurel Randolph

  2. Trim the cauliflower. Cut into florets and roughly chop the stem. Peel and large dice the onion and add both to the bowl of a food processor.

    Chopped cauliflower and onion on a cutting board
     The Spruce / Laurel Randolph

  3. Pulse a few times until diced. Add salt and pulse a couple more times until minced. Let sit for 10 minutes.

    Cauliflower and onion in the food processor
     The Spruce / Laurel Randolph

  4. Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper.

  5. Dump the cauliflower and onion onto a clean kitchen towel or a piece of cheesecloth. Fold up the towel around the mixture and squeeze out the excess moisture. Squeeze until liquid doesn't freely drip from the towel when pressure is applied.

    Drained cauliflower and onion in cloth
     The Spruce / Laurel Randolph

  6. Add the drained cauliflower and onion to a large bowl. Add the cheese, egg, cornstarch, garlic powder, pepper, and 2 tablespoons of chives (if using). Mix well.

    Cauliflower mixture in bowl
    The Spruce / Laurel Randolph

  7. Divide the mixture up into six equal piles evenly spaced on the prepared baking sheet. Press the mixture together and form into six patties 1/3 to 1/2-inch thick. Brush the tops gently with the oil and sprinkle with salt.

    Cauliflower hash browns unbaked on a baking sheet
    The Spruce / Laurel Randolph 

  8. Bake for 30 to 40 minutes until browned on top. Let cool on the pan for 5 minutes before serving.

    Cauliflower hash browns on a baking sheet
     The Spruce / Laurel Randolph

Tips

  • If you don't have a food processor, you can grate the onion and cauliflower using a box grater. Follow the remaining instructions as written.
  • You can also cook these hash browns on the stovetop. Heat 2 tablespoons of oil over medium heat in a medium skillet. Form a fat patty with your hands and add it to the pan, carefully using the spatula to press the mixture down into a thinner pancake. Only cook 2 to 3 at a time this way and cook them slowly over medium heat. Note that the mixture holds together better if baked in the oven.

Recipe Variations

  • Add small diced jalapeno or a pinch of red pepper flakes for a little heat.
  • Add minced herbs like cilantro or parsley for more flavor and color.
  • Serve with sour cream, ketchup, or homemade aioli for dipping.