Sneak in some extra veggies with these oven baked cauliflower hashbrown patties. Made with cauliflower, spices, and cheddar cheese this low carb hashbrowns recipe not only makes a delicious breakfast side but a healthy snack as well.
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Why You’ll Love This Recipe
Is there anything cauliflower can’t do? I’ve seen it in smoothies, used in place for rice and mashed potatoes, and sneakily added to kids’ favorite dishes to make sure they’re eating their veggies.
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These homemade hash brown patties are made from cauliflower, making them a great way to get in an extra serving of vegetables at breakfast time. you won’t be able to tell the difference!
Looking for more cauliflower recipes? Check out these 25+ Healthy Recipes Using Cauliflower Rice That are Both Easy and Delicious!
Key Ingredients
- Cauliflower: You’ll need a whole heat of cauliflower for this homemade cauliflower hash browns patties recipe. Pick it over and remove any dark spots, and remove the core. You can also buy riced cauliflower, if that’s easier.
- Coconut Flour: This serves as the binding agent. Plus, it’s gluten-free! Not a fan of coconut flour? Use any Paleo flour you like. Almond flour would also work well.
Dairy-Free Options
This recipe for cauliflower hashbrowns uses cheddar cheese. If you’re vegan or looking for a dairy free alternative, experiment with the following ingredients:
- Dairy free cheese (like Daiya).
- Nutritional yeast
I personally haven’t tried the above recommendations, but they should make for easy swaps!
How To Make Them
These patties couldn’t be any easier to work with. The secret is to really work at getting all the moisture out of the cauliflower. You can use a paper towel, tea towel, cheesecloth, etc.
Squeeze that baby good and get every last drop of water out. This is key to ensuring that these cauliflower hashbrown patties hold together. Otherwise you’ll end up with a soggy mess.
Then, you’ll simply mix all the ingredients together and form them into patties. They will be soft and you’ll be questioning the recipe but they do hold up when they’re fully baked.
Serving Suggestions
Serve these potato free hash browns with your eggs, pancakes, or as a treat in the day (I totally did this). I liked them with a little bit of Valentina Hot Sauce, the kids preferred it with ketchup.
FAQs
Store in an airtight container (I like these ones) in the fridge for 3-4 days.
You can reheat these in the microwave, but they will be softer and could fall apart. If you would like them to hold their original shape, reheat them in the oven or on a frying pan.
Yes, they can be stored in the freezer for a month. I recommend flash freezing them.
Place the hashbrowns on a baking sheet and freeze. Then remove them, place them in a resealable bag, and place them back in the freezer. This prevents them from sticking together.
The baked cauliflower hashbrown patties are not crispy, but they do hold their shape and can be picked up. If yours are crumbling, try cooking for a little longer and let cool completely.If you want them to be crispy, try baking them for longer, or cooking them in an air fryer.
More Healthy Breakfast Recipes
- Easy Chicken Apple Breakfast Sausage
- Easy Healthy Christmas Breakfast Ideas
Strawberry Rhubarb Protein Overnight Oats - Sweet Potato Hashbrowns
I’m curious, do you prefer sweet or savoury breakfasts? Let me know in the comments!
Cauliflower Hashbrown Patties
Equipment
Ingredients
- 1 head cauliflower
- 2 eggs
- 1/4 cup coconut flour
- 1 teaspoon coconut oil
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup cheddar cheese
- 1 tablespoon diced green onion
Instructions
- Heat the oven to 350F. Line a sheet pan with parchment paper.
- Chop the cauliflower into pieces and add those pieces to a high powered blender or food processor. Pulse until it becomes cauliflower rice.
- Squeeze the cauliflower rice in a nut milk bag, paper towel, or tea towel to remove the liquid. Take time to do this step other wise the patties will fall apart.
- In a large bowl add all of the ingredients. Mix until combined.
- Form the mixture into hash brown patties on the sheet pan.
- Bake for 25 minutes, turning them over at the half way mark. Remove from the oven and cool.
Notes
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies on the brands used, weight, portions, etc. This resource should be used as a guide. If you want more accurate information, weigh in grams and log in MFP.
Emily says
What would you recommend instead of eggs for a vegan version?
Randa says
I haven’t tried a vegan version, you could try a flax egg or chia egg but I’m not sure if it will hold together. Let me know if you do!
Elaine says
Great snack idea! Is there a low sodium version or just leave out the salt?
Randa says
Leave out the salt or half it, whatever works for your diet. You may need to flavor it a little extra with something you love to give it a little extra oomph. 🙂
Sandra says
Hi, I love the idea of cauliflower hashbrownn patties. But I’m wondering if I’m missing something in the making of these. You talk about getting the moisture out of the cauliflower which I totally understand. BUT you don’t say anything about cooking the cauliflower first, just making it into cauliflower rice. I figure if its raw there isn’t much if any moisture for removing as you describe. Is it supposed to be cooked first and then follow the rest of your instructions?
Randa says
Hey Sandra,
This is a great question! The cauliflower is raw, but when you rice it, you’ll notice that it still has a ton of moisture. 🙂 Squeeze it out as best you can so it stays into a patty shape, you’ll be surprised with how much is in there.
Randa