Cauliflower Hash Browns Low Carb Keto Friendly Wellplated Com

This low-carb version of a classic breakfast fave is crispy on the outside, tender on the inside, and perfect for pairing with your favorite brunch recipes. Cauliflower hash browns give you that lazy weekend, diner breakfast satisfaction, in a more nutritious package. You can even serve them as a kid-friendly side with dinner. Dip ‘em with ketchup (or my personal favorite, hot sauce) and even the veggies skeptics won’t be able to resist! While some healthy options taste like a shadow of the real-deal, as with my Sweet Potato Hash Browns, this good-for-you cauliflower twist is tasty enough to be true to the original. The recipe takes a few steps, but they are easy, and if you purchase pre-riced cauliflower (either fresh or frozen) it’s even faster. Cauliflower hash browns also reheat like a dream, so you can prep a big batch at the beginning of the week, then enjoy them on demand.

How to Make Cauliflower Hash Browns

Using cauliflower in recipes that traditionally call for potatoes is one of my go-to healthy swaps (this Cauliflower Casserole is another favorite). If you’ve been looking for a way to enjoy hash browns that are good for you (or if you need hash browns you can eat on the keto diet, which is becoming more and more popular), this recipe is an ideal option. While some brands sell pre-made frozen cauliflower hash browns, there’s no reason to look for where to buy them. This fresh recipe takes just a few simple ingredients and beats anything you’ll find in a freezer!

The Ingredients

Cauliflower. In addition to oodles of vitamins, fiber, antioxidants, and choline, this ultra nutritious veggie acts as a fabulous blank canvas. Its mild flavor makes it incredibly versatile and perfect for this low-carb take on hash browns.

Egg. Helps hold our hash browns together. Sharp Cheddar Cheese. For an unmistakably cheesy flavor, sharp cheddar cheese is the best. It pairs wonderfully with the cauliflower and gives these hash browns spectacular flavor. Parmesan. It’s the salty, cheesy, umami factor that makes these good for you hash browns actually reminiscent of the real deal!Spices. A little salt, black pepper, onion powder, garlic powder, and smoked paprika give the hash browns delicious depth and a tiny hint of spice. If you prefer a more spicy hash brown, add additional cayenne or top them with hot sauce.

The Directions

Storage Tips

To Store. Refrigerate hash browns in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F. To Freeze. Bake the hash browns as directed. Let cool, then lay hash browns in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen hash browns to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.

Recommended Tools to Make this Recipe

Baking Sheet. One of the kitchen tools I recommend most often. Mixing Bowls. Easy to store and simple to clean.Measuring Spoons. These magnetic spoons will stay together in your drawer.

Pour me some hot coffee and pass me the pancakes (low carb Coconut Flour Pancakes perhaps?)! This recipe is diner food comfort, done lighter and brighter!