Cauliflower Hash browns are the perfect addition to your breakfast! Made with cauliflower, onions, eggs, cheese and spices everyone will love these low carb hash browns. These easy keto hash browns are perfect for serving for breakfast or with breakfast for dinner!
Cauliflower Hash browns
Breakfast is one of my favorite food groups. We have breakfast for dinner often because it is quick and easy. A staple for us is hash browns, they are family favorite and they are always the first thing cleared on the table.
I have been missing them, and needed to find a tasty low carb alternative to potato hash browns. I might even be daring enough to say that I like these cheddar cauliflower hash browns more then our traditional ones!
I promise you these are really easy to make. There is a few minutes of prep needed, and a quick cook time that makes them a good recipe to add to your go to low carb breakfast recipes.
Low Carb Breakfast Ideas
- Keto Biscuits and gravy
- Pumpkin Spice Keto Waffles
- Low Carb Cinnamon Apple donuts
- Keto Pancakes
- Bacon egg and cheese breakfast casserole
- Gingerbread keto waffles
- Chaffle breakfast sandwich
Can I use Frozen Riced cauliflower?
You can if you want to, however because it is frozen there is more water content. I prefer to use fresh cauliflower when making these keto hash browns.
I like to make my own cauliflower rice by placing cauliflower florets into a blender and pulse until fine.
Cauliflower Hash browns Ingredients
- 12 ounces (1.5 cups) riced cauliflower
- 1/2 onion, grated
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
How to Make Cauliflower Hash browns
In a medium bowl combine the rice, onion, chesse, eggs, garlic, salt, and pepper together.
In a large skillet heat 2 tablespoons of oil over medium heat.
Take about 3 tablespoons of the keto hash brown mixture and press it into a circle shape.
Place the hash browns into the oil making sure you don’t overcrowd the pan. Cook for about 2-3 minutes preside, until they are golden brown.
Repeat this with the remainder of the mixture.
Ingredients
- 12 ounces riced cauliflower 1.5 cups
- 1/2 small onion grated
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a medium bowl combine the rice, onion, cheese, eggs, garlic, salt, and pepper together.
- In a large skillet heat 2 tablespoons of oil over medium heat.
- Take about 3 tablespoons of the hash brown mixture and press it into a circle shape.
- Place the hash browns into the oil making sure you don’t overcrowd the pan. Cook for about 2-3 minutes preside, until they are golden brown.
- Repeat this with the remainder of the mixture.
Nutrition
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