Cauliflower Hash Browns

Name: Cauliflower Hash Browns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 3 cup riced cauliflower (from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower); 1 large egg; 3/4 cup shredded sharp cheddar cheese; ¼ cup grated Parmesan; ½ tsp kosher salt; ¼ tsp ground black pepper; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp smoked paprika (or 1/8 teaspoon cayenne pepper); Non-stick cooking spray

By Erin Clarke · WellplatedPublic

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Crispy outside and tender inside, these golden cauliflower hash browns are a low carb, healthy, and every bit as satisfying as the original!

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8

Vegetarian

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Recipe source

This recipe was taken from Cauliflower Hash Browns · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

3 cupriced cauliflower (from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower)
1large egg
0.75 cupshredded sharp cheddar cheese
0.25 cupgrated Parmesan
0.5 tspkosher salt
0.25 tspground black pepper
0.25 tspgarlic powder
0.25 tsponion powder
0.25 tspsmoked paprika (or 1/8 teaspoon cayenne pepper)
—Non-stick cooking spray

Steps

1
Place racks in the center and upper third of your oven. Preheat the oven to 205°C. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
2
Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
3
Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
4
Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
5
To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
6
Add the cauliflower to the bowl and mix to thoroughly combine.
7
Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
8
Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
9
Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
10
Let cool on the baking sheet for 5 minutes to set. Enjoy hot.

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Per portion

Calories: ~0 kcal
Protein: ~1 g
Fat: ~1 g
Carbs: ~0.1 g
Fiber: ~0 g
Sodium: ~180.6 mg

3 ingredients still need USDA food links. large egg, shredded sharp cheddar cheese, ground black pepper, garlic powder, onion powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs

Partial · 7/10 ingredients linked