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Crispy Cauliflower Hash Browns to Transform Your Breakfast Game Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 51 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (8 patties)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Crispy Cauliflower Hash Browns offer a delicious, low-carb twist on traditional hash browns, perfect for elevating your breakfast with a healthy, flavorful vegetable base. Made with riced cauliflower, sharp cheddar, and Parmesan cheese, these hash browns are baked to crispy perfection with a hint of smoky paprika, garlic, and onion powders. Suitable for those seeking gluten-free and lower-carb options, they make a satisfying and savory morning treat.

Ingredients

Scale

Cauliflower Base

  • 3 cups riced cauliflower (fresh or frozen)

Binder and Flavorings

  • 1 large egg (or flax egg for vegan option)
  • 1 cup sharp cheddar cheese (lactose-free options available)
  • 1/2 cup Parmesan cheese (nutritional yeast as substitute for vegan)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper (adjust to taste)
  • 1 tsp garlic powder (substitute with fresh garlic if preferred)
  • 1 tsp onion powder (fresh onion can work)
  • 1 tsp smoked paprika (cayenne for added heat)

Cooking

  • Non-stick cooking spray as needed (parchment paper for cleanup)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lightly greasing it with non-stick cooking spray or lining it with parchment paper to ensure easy removal of hash browns.
  2. Microwave Cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave for 2 minutes to soften. Let it cool slightly before handling to avoid burns.
  3. Drain Excess Moisture: Transfer the warm cauliflower onto a clean kitchen towel and squeeze thoroughly to remove as much moisture as possible. This step is crucial for achieving crispy hash browns.
  4. Mix Ingredients: In a large bowl, whisk the egg and then add sharp cheddar, Parmesan, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir to combine well.
  5. Combine Cauliflower: Add the dried cauliflower to the egg and cheese mixture, stirring thoroughly to evenly distribute all ingredients.
  6. Form Patties: Shape the mixture into 8 evenly sized patties and arrange them on the prepared baking sheet, spacing them slightly apart.
  7. Bake: Place the baking sheet in the oven and bake for 15 minutes. Midway through cooking, rotate the baking sheet to ensure even baking on all sides.
  8. Broil for Crispiness: Switch your oven to broil and cook the hash browns for an additional 5 minutes, keeping a close eye on them to avoid burning, until they turn golden and crispy.
  9. Cool and Serve: Remove from oven and allow the hash browns to cool briefly before serving. Enjoy warm as a delicious breakfast or side dish.

Notes

  • For a vegan version, replace the egg with a flax egg and use nutritional yeast instead of Parmesan cheese.
  • Make sure to squeeze out as much moisture as possible from cauliflower to help the hash browns crisp up well.
  • Adjust spices like black pepper and smoked paprika according to your taste preferences.
  • Use parchment paper for easier cleanup and to prevent sticking if you prefer not to use cooking spray.
  • Serving with sour cream or a spicy dipping sauce can add extra flavor.

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Find it online: https://quickpantrymeals.com/crispy-cauliflower-hash-browns-to-transform-your-breakfast-game-recipe/