These crispy cauliflower hash browns are pan-fried until golden on the outside with a tender, cheesy center. Made with fresh cauliflower, parmesan, almond flour and a handful of seasonings, they’re a gluten-free, low-carb alternative to traditional potato hash browns that’s perfect for breakfast or as a savory side dish.
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I don’t know what it is about McDonald’s hash browns, but that crispy, greasy, salty flavor is permanently tied to childhood for me. I’m not a big fast food person these days, but I’d be lying if I said I didn’t still appreciate a good McDonald’s hash brown once in a blue moon.
These cauliflower hash browns aren’t trying to recreate that exact experience (let’s be serious, they’re cauliflower), but they do have that same crispy-on-the-outside, soft-on-the-inside thing going on that makes hash browns so good.
With parmesan, sautéed onion and garlic mixed in, they’ve got plenty of flavor on their own. And while they’re an obvious choice for breakfast alongside some eggs, I think they’re just as good as a side dish with dinner or dipped into marinara sauce for a snack.
The Case For Cauliflower Hash Browns
- Crispy edges, tender centers: Pan-frying gives these hash browns a golden crust while keeping the inside soft.
- Low-carb and gluten-free: Almond flour replaces traditional flour, with just a touch of coconut flour to help absorb moisture.
- Easy to customize: Change up the herbs, cheese or seasonings depending on what you’re serving them with or what you’re in the mood for.
- Freezer-friendly: Make a batch ahead of time and reheat them when needed.
Ingredients You’ll Need
You can find the full ingredient list with measurements in the recipe card below. Here’s what goes into these cauliflower hash browns and why.
- Cauliflower: One large head makes the base of the hash browns. Fresh cauliflower works well here because you can control the size of the pieces and how much moisture you remove. Have you seen this hack for cutting a head of cauliflower into florets? It really cuts down on the mess!
- Onion: Sautéing the onion before mixing it into the patties gives it a softer texture and slightly sweeter flavor than using raw.
- Eggs: These are essential for binding the cauliflower mixture so the patties hold together when flipped.
- Parmesan cheese: Adds a salty, savory flavor and helps create those golden edges. I’m a pecorino fan, so I usually swap the parmesan for pecorino. Either works.
- Almond and coconut flour: These give the mixture some structure and absorb excess moisture while keeping the recipe gluten-free.
- Seasonings: Simple seasonings like garlic powder and fresh parsley are for added flavor. They can be switched out for other seasonings and herbs.
- Olive oil: A little goes into sautéing the vegetables, but don’t skimp on the oil when pan-frying. You need enough to get those golden, crispy edges.
Using Frozen Cauliflower Rice
You can absolutely use pre-riced cauliflower, and it’s a great shortcut if you don’t feel like hauling out the food processor. You can find it fresh in the produce section or frozen.
The catch with frozen is all that extra moisture. Make sure to squeeze it really well in a clean kitchen towel before adding it to the skillet. You may need to cook it a little longer to get rid of the remaining water, too. If the finished mixture still feels too wet to form patties, a touch more coconut flour can help.
How To Make Cauliflower Hash Browns
These cauliflower hash browns come together in a few simple steps. The biggest thing to pay attention to is moisture. Getting the cauliflower dry enough before forming the patties is what helps them hold together and develop crispy edges.
- Rice the cauliflower. Pulse the florets in a food processor until they resemble coarse grains of rice. Avoid overprocessing them into a paste, and squeeze out as much moisture as possible using a clean kitchen towel.
- Sauté the onion. Cook the diced onion in olive oil until softened and translucent. This brings out its natural sweetness and gives the hash browns more flavor than adding raw onion directly to the mixture.
- Cook the cauliflower. Add the riced cauliflower to the skillet with the onions and cook until softened and lightly golden. This helps remove any remaining moisture before forming the patties.
- Combine the ingredients. Mix the cooked cauliflower and onion with the eggs, parmesan, flours and seasonings. The mixture should be moist enough to hold together when pressed but not watery or loose.
- Shape and pan-fry. Form the mixture into relatively thin patties in a lightly oiled skillet. Let them develop a golden crust before carefully flipping so they don’t fall apart. Cook in batches to avoid overcrowding the pan.
My Pro Tip
How To Get CRISPY Hash Browns
Cauliflower contains a lot of water, which is the main challenge when you’re trying to turn it into something crispy. These small details make a big difference:
- Remove as much moisture as possible. Don’t rely on sautéing alone to dry out the cauliflower. Squeezing the riced cauliflower in a kitchen towel before cooking removes water that would otherwise make the patties soggy.
- Use a hot skillet, but watch the heat. The oil should be hot enough to encourage browning without burning the outside before the center is cooked. Adjust the heat as needed while frying.
- Keep the patties thin. Thicker patties will have a softer center and less surface area to brown. Flattening them gives you more of those crispy edges.
- Flip carefully and only when ready. Let the hash browns develop a golden crust before attempting to flip them. A fish spatula is actually my favorite tool for this because its thin, flexible edge slides easily underneath the patties without breaking them apart.
Rather Bake Them?
Don’t feel like standing over the stove flipping hash browns? I get it. You can bake these instead! Preheat the oven to 400°F and arrange the patties on a parchment-lined baking sheet with a little room between them. Lightly brush or spray the tops with oil and bake for about 20–25 minutes, flipping halfway through.
You won’t get quite the same crispy crust as pan-frying, but you should still get golden edges and a soft, cheesy center. Plus, you can cook the whole batch at once instead of babysitting the skillet.
Substitutions and Variations
Parmesan, garlic and onion give these plenty of flavor as written, but there’s room to play around with the seasonings and cheese depending on what you like.
- Cheese: Try shredded sharp cheddar for a stronger cheese flavor, or add a little crumbled feta for a tangier, Mediterranean-inspired version.
- Herbs: Swap the parsley for fresh chives, especially if you’re serving these for breakfast. Dill or oregano pair well with feta.
- Spices: Smoked paprika, cumin or red pepper flakes are all good options. For a Mediterranean spin, try sumac or za’atar, especially if you’re using feta and fresh dill.
What To Serve Them With
These fit right in with a traditional breakfast spread of eggs, bacon or sausage. You could even top one with a fried egg and some sliced avocado using the hash brown as a sort of toast.
They’re also a good side for dinner, especially when you want something other than roasted vegetables or potatoes.
For dipping, try marinara sauce, salsa roja, whipped goat cheese or feta. The salty parmesan in the hash browns pairs particularly well with tomato-based sauces, and my 20-minute tomato sauce is an easy homemade option if you don’t have a jar of marinara on hand.
If you’re looking for other ways to use cauliflower, curry cauliflower rice is another easy side dish that pairs well with a variety of proteins.
How To Store and Reheat
Keep any cooked hash browns in an airtight container for 3–4 days in the fridge.
If you want to freeze them, arrange the cooked hash browns in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container for up to 2–3 months.
Reheat in a skillet, oven, toaster oven or air fryer (basically anything but the microwave) until warmed through and crisp on the outside. You can reheat them directly from frozen, although they’ll need a little more time.
More Cauliflower Recipes
Cauliflower is one of those vegetables that can be used in completely different ways depending on how you prepare it.
If you’re in the mood for something cheesy, try this cauliflower mac and cheese or cauliflower bacon gratin. For something with a little more heat, bang bang cauliflower is another fun way to use a head of cauliflower. And if you like the idea of cauliflower formed into patties, these cheddar cauliflower burgers are worth trying too.
Cauliflower Hash Browns
Ingredients
- 1 large head of cauliflower, roughly chopped into florets
- 1 yellow onion, diced
- 2 eggs
- ½ teaspoon salt
- ½ cup shredded parmesan cheese
- 5 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- Oil for frying
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Instructions
- Pulse cauliflower florets in a food processor until rice-like. Place in a clean towel and squeeze out as much water as possible.
- Sauté the onion in olive oil over medium heat in a large skillet until translucent. Season with salt. Add the riced cauliflower and stir until golden and soft. Remove from heat.
- Beat the eggs in a bowl then add the parmesan, almond flour, coconut flour, parsley and garlic powder. Combine with the cauliflower rice mixture.
- Heat oil in a non-stick skillet. Spoon the hash brown mixture into the pan once the oil is hot, flattening slightly. Cook over low-medium heat on both sides until golden brown.
- Serve warm with your favorite dipping sauce.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
