There’s something strangely satisfying about transforming a humble vegetable into something crispy and golden. Crispy Cauliflower Hash Browns have become my go-to morning indulgence, especially after reading a study about cauliflower’s superfood status on a random health blog at 2 AM. It’s like magic—one moment, you’re holding a bland, white veggie, and the next, you’ve got a plate of crunchy goodness that rivals any greasy spoon diner.
Steps
- Cook the riced cauliflower in the microwave for 2-3 minutes until it becomes tender, or alternatively steam it, then allow it to cool.
- In a large bowl, mix together shredded onion, flaxseed meal, garlic salt, an egg, and an egg white until well combined.
- Once the cauliflower is cool, wrap it in a cheesecloth or towel and squeeze over the sink to remove as much liquid as possible.
- Combine the drained cauliflower with the mixture in the bowl, adding another egg white if it doesn’t bind well into patties.
- Heat oil in a skillet over medium heat, drop spoonfuls of the cauliflower mixture onto the pan, and flatten with a spatula to form patties.
- Cook the patties for 2-4 minutes on each side until browned, then repeat with the remaining mixture.
Ingredients
- 1 cup riced cauliflower
- 1/4 cup shredded onion
- 3 tablespoons golden flaxseed meal
- 1/2 teaspoon garlic salt
- 1 large egg
- 1 egg white
- Oil for frying
Nutritional Values
Calories: 576 | Fat: 40g | Protein: 24g | Total Carbs: 40.4g | Net Carbs: 23.2g | Fiber: 17.2g | Sugar: 14.8g
FAQ
- Can I enjoy hash browns on a keto diet?
- Traditional hash browns made with potatoes are not suitable for a keto diet due to their high carbohydrate content. However, this cauliflower-based alternative offers a low-carb option that retains the crispy and savory qualities of regular hash browns.
- How can I achieve crispy keto hash browns?
- To get those delicious crispy edges on your cauliflower hash browns, use plenty of oil, avoid overcrowding the pan, and ensure the patties are not too thick. Cooking them on medium to medium-high heat will help achieve the desired crispiness.
- Is it possible to use frozen riced cauliflower in this recipe?
- Yes, frozen riced cauliflower works well in this recipe. Cook it in the microwave until tender, and be sure to drain it thoroughly to remove excess moisture, as this step is crucial for achieving a non-soggy texture.
- Can these cauliflower hash browns be made without eggs?
- Yes, if you cannot consume eggs, you can substitute them with flax eggs. Use 2/3 of a flax “egg” for each egg white and a full one for each whole egg required in the recipe.
- What’s the best way to store and reheat cauliflower hash browns?
- These hash browns can be made ahead and stored in the refrigerator for 3-4 days. For freezing, place them in a single layer until solid, then transfer to a freezer bag for up to 2-3 months. For reheating, use a hot skillet to maintain their crispiness, although microwaving is an option if crispiness is not a priority.
Tips
- Ensure that you drain the cauliflower rice thoroughly after cooking to prevent soggy hash browns. Use a cheesecloth or towel to squeeze out as much liquid as possible.
- For crispy hash browns, use a generous amount of oil and avoid overcrowding the pan, which allows the hash browns to crisp up effectively. Cook them in a hot skillet over medium or medium-high heat.
- If the mixture doesn’t hold together well when forming patties, consider adding an additional egg white to improve binding, especially if you’ve used a large head of cauliflower.
- To achieve the best crispiness, form the hash browns as thin as possible without them falling apart, ensuring they brown evenly on both sides.
Equipment
- Food Processor (with a grating attachment)
- Nonstick Skillet
- Cheesecloth or Towel (for draining cauliflower)
- Baking Pan and Cooling Rack
