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Recipe from Simpler Savory

The recipe

Cauliflower Hash Browns

Prep
20 min
Cook
20 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
220

2× the original author values. Recipe yield: 4 servings.

calories
440

3× the original author values. Recipe yield: 4 servings.

calories
660
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 medium head cauliflower — grated on large holes or pulsed to rice; about 4 cups riced
  • 2 large eggs — lightly beaten
  • 1 cup shredded cheese — Parmesan for extra crisp or sharp cheddar for richness
  • 1/4 cup finely grated onion — or 2 green onions, minced
  • 1 clove garlic — grated; or 1/4 tsp garlic powder
  • 1/3 cup almond flour — or plain breadcrumbs; add more if mixture is loose
  • 1 teaspoon kosher salt — divided, plus more to finish
  • 1/2 teaspoon black pepper — freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes — optional, for heat
  • 2 tablespoons plain Greek yogurt — optional, for extra tenderness
  • 1 teaspoon cornstarch — optional for extra crisp edges (omit for grain-free)
  • 2 tablespoons chives — finely chopped; optional
  • 3 tablespoons avocado oil — or light olive oil, plus more as needed

Instructions

  1. Remove leaves and core, then grate the cauliflower on the large holes of a box grater or pulse florets in a food processor until rice-like.
  2. Transfer riced cauliflower to a clean kitchen towel and wring firmly over the sink until very dry; this ensures crisp, non-soggy hash browns.
  3. In a large bowl, mix dried cauliflower with eggs, cheese, onion, garlic, almond flour, salt, pepper, and smoked paprika. Add red pepper flakes, yogurt, chives, and cornstarch if using.
  4. The mixture should be cohesive and slightly tacky, not wet. If loose, add a bit more almond flour; if too stiff, mix in a spoon of yogurt or a splash of milk.
  5. Heat a large nonstick skillet over medium heat with a thin film of avocado oil until it shimmers.
  6. Scoop the mixture into the skillet in mounds and gently press to compact patties about 1/2 inch thick; you should hear a gentle sizzle.
  7. Cook undisturbed until deep golden on the bottom, 3 to 5 minutes. Flip carefully and cook until the second side is crisp and browned. Adjust heat as needed.
  8. As patties come off the heat, sprinkle with a pinch of salt to brighten flavor.
  9. For the oven, bake patties on a parchment-lined, lightly oiled sheet at 425°F until golden on the bottom, flip, and finish to crisp. For the air fryer, cook at 390°F, brushing both sides lightly with oil and avoiding crowding.
  10. Serve hot with eggs, avocado, smoked salmon, or your favorite hot sauce or yogurt dip.
  11. Cool completely, then refrigerate in an airtight container up to 4 days or freeze on a sheet pan, then bag for up to 2 months (separate layers with parchment).
  12. Reheat in a lightly oiled skillet over medium heat 2 to 3 minutes per side, in a 400°F oven 8 to 10 minutes on a rack, or in a 375°F air fryer 5 to 7 minutes.

Notes

Cool completely before storing to preserve crisp edges. Refrigerate up to 4 days or freeze up to 2 months with parchment between layers. Re-crisp in a skillet, hot oven, or air fryer; avoid the microwave to prevent sogginess.

Source: https://simplersavory.com/cauliflower-hash-browns/