Crispy Cauliflower Hash Browns

Enjoy a delicious and healthy twist on traditional hash browns with these crispy cauliflower hash browns.

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings 4 servings

Calories 110 kcal

3 cup riced cauliflower from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower
1 large egg
0.75 cup shredded sharp cheddar cheese
0.25 cup grated Parmesan
0.5 teaspoon kosher salt
0.25 teaspoon ground black pepper
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
0.25 teaspoon smoked paprika or 1/8 teaspoon cayenne pepper
1 spray Non-stick cooking spray

Preheat your oven to 400°F (200°C) and position racks in the center and upper third. Prepare a rimmed baking sheet by coating it generously with non-stick spray or lining it with parchment paper.
Place the cauliflower rice in a microwave-safe bowl and microwave on high, uncovered, for 2 minutes.
Spread the cauliflower onto a clean kitchen towel and let it cool for 5 minutes.
Wrap the towel around the cauliflower to form a purse and squeeze out as much moisture as possible.
In a large mixing bowl, beat the egg lightly with a fork. Add the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well.
Add the cauliflower to the bowl and combine thoroughly.
Divide the cauliflower mixture into 8 equal portions. Shape each portion into a ball, then gently flatten into patties about 1/2-inch thick.
Bake on the center rack for about 15 minutes, rotating the pan 180 degrees halfway through.
Switch the broiler to low. Move the pan to the upper-third rack and bake for about 5 minutes until the tops are crispy.
Let the hash browns cool on the baking sheet for 5 minutes to set.

For extra flavor, consider adding chopped herbs like parsley or chives to the cauliflower mixture before baking.

Keyword Crispy Cauliflower Hash Browns Recipe