Cauliflower Hashbrowns

Cauliflower Hash Browns

The Spruce / Laurel Randolph

  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Servings: 6 servings
  • Yields: 6 pieces

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.


  • 1 pound cauliflower (about 1/2 large head)
  • 1/2 small yellow or white onion
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 cup shredded cheddar cheese
  • 1 large egg (beaten)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon garlic powder
  • Black pepper (to taste)
  • Optional: 3 tablespoons chives (thinly sliced and 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


  • 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.