Cauliflower Hash Browns
Crispy, cheesy oven-baked hash brown patties made from shredded cauliflower — the breakfast side you thought you had to give up.
Nutrition per serving
2 hash browns- Net carbs
- 4.8g
- Calories
- 185kcal
- Protein
- 11g
- Fat
- 13g
- Total carbs
- 7.1 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Turnip hash browns: Grated turnip gives long, potato-like shreds with a slightly earthier flavor, for under 2 g more net carbs per serving.
- Grate the peeled turnips on the large holes of a box grater. Microwave in a covered bowl for 2 minutes to soften slightly, let cool, then wring them out hard in a towel — turnips release a lot of liquid.
Bacon jalapeño: Crumbled bacon and diced jalapeño mixed into the patties — like a jalapeño popper in hash brown form.
- Pat the diced jalapeño dry and mix it and the bacon in with the cheese, then shape and bake as written.
Dairy-free: Almond flour binds the patties in place of the cheese, and nutritional yeast adds a savory, cheesy note.
- Mix the almond flour and nutritional yeast in with the egg and seasonings.
- Without cheese the patties are more delicate: brush the parchment and tops generously with oil, bake 18–20 minutes before flipping, and let them cool on the pan for 5 minutes before lifting.
- Also add
Estimated cost $4.99 for 4 servings ($1.25 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). Line a sheet pan with parchment and brush it with half the oil.
-
Grate the cauliflower on the large holes of a box grater for long, shreddy hash-brown strands, or pulse it in a food processor for finer crumbs. Microwave in a covered bowl for 3–4 minutes (or steam for 4 minutes) until just softened, then let cool for 5–10 minutes until you can handle it.
-
Pile the cauliflower into a clean kitchen towel or nut-milk bag, twist it closed and wring it hard over the sink until no more liquid comes out — expect about ½ cup. You should be left with roughly 1½ cups of dry, fluffy cauliflower.
-
Mix the cauliflower with the egg, cheddar, parmesan, green onions, garlic powder, salt and pepper until it holds together when squeezed.
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Scoop 8 portions onto the pan and press each into a thin patty about ½ inch (1.25 cm) thick and 3 inches (8 cm) wide, compacting the edges. Brush the tops with the remaining oil.
-
Bake 15–18 minutes, until golden underneath and set. Flip carefully with a thin spatula and bake 8–10 minutes more, until both sides are deep golden and crisp. Let them rest on the pan for 5 minutes to firm up before serving.
Tips for success
-
Wringing out the water is the make-or-break step. Wet cauliflower gives soft, crumbly patties that never brown; properly squeezed, they crisp up like the real thing. - Keep the patties thin — thick ones stay soft in the middle. Let them cool briefly before moving them; the cheese sets as they rest.
- Prefer the skillet? Fry in a couple of tablespoons of oil over medium heat for 4–5 minutes per side, flipping only once the underside is deeply browned and releases easily. Serve with fried eggs and hollandaise, or next to a western omelet.
Nice to have, not needed
- A nut-milk bag wrings out the most water — a thin, clean kitchen towel works nearly as well.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes (10–12 from frozen) until crisp.
Prep tip: Freeze the baked patties with parchment between them — they reheat straight from frozen for quick breakfasts.
Refrigerate up to 4 days, or freeze between sheets of parchment for up to 2 months. Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes until crisp.
Variations
3 variations, each with its own ingredients and macrosTurnip hash browns
SwapGrated turnip gives long, potato-like shreds with a slightly earthier flavor, for under 2 g more net carbs per serving.
- cauliflower → turnips
6.5 g net · 188 kcal · 9.4 g protein · 13 g fat · ≈$1.00 per serving (+1.7 g net carbs vs the original)
Bacon jalapeño
FlavorCrumbled bacon and diced jalapeño mixed into the patties — like a jalapeño popper in hash brown form.
- + 3 slices cooked bacon
- + 2 jalapeños
5.2 g net · 222 kcal · 13 g protein · 16 g fat · ≈$1.38 per serving (+0.4 g net carbs vs the original)
Dairy-free
DietAlmond flour binds the patties in place of the cheese, and nutritional yeast adds a savory, cheesy note.
- sharp cheddar → blanched almond flour
- Parmesan → nutritional yeast
4.8 g net · 131 kcal · 6.6 g protein · 8.8 g fat · ≈$1.05 per serving (same net carbs as the original)
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