Best way to grow 5 Crispy Cauliflower Hash Browns
These crispy cauliflower hash browns are a delightful and healthy alternative to traditional potato hash browns. They're easy to make, packed with flavor, and perfect for breakfast, brunch, or as a side dish.
Equipment
- Food processor
- Large non-stick skillet
- Clean kitchen towel or cheesecloth
Ingredients
Main Ingredients
- 1 head cauliflower about 2 pounds
- 2 large eggs
- 1/4 cup all-purpose flour or gluten-free flour blend
- 1/4 cup grated Parmesan cheese optional
- 1/4 cup fresh chives or green onions chopped
Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Vegetable oil for frying
Instructions
Preparation
- Wash and thoroughly dry the cauliflower, then remove the leaves and core before cutting it into florets.
Processing
- Pulse the cauliflower florets in a food processor until they resemble rice or fine crumbs, or grate them with a box grater.
- Transfer the riced cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to ensure crispy hash browns.
Mixing and Frying
- In a large bowl, combine the squeezed cauliflower, eggs, flour, Parmesan (if using), chives, and all seasonings; mix until well combined.
- Heat about 1/4 inch of vegetable oil in a large non-stick skillet over medium heat, then form 2-3 tablespoons of the mixture into 1/2-inch thick patties.
- Carefully place the patties into the hot oil, ensuring not to overcrowd the skillet, and cook for 4-6 minutes per side until golden brown and crispy.
Serving
- Transfer the cooked hash browns to a plate lined with paper towels to drain excess oil, then serve immediately with your favorite dipping sauce or as a side dish.
Notes
For extra crispiness, lightly flour the formed patties before frying. These hash browns can be made ahead and reheated in a toaster oven or air fryer. Experiment with different seasonings like paprika or cayenne pepper for added flavor.