Cauliflower Hash Browns Recipe

These cauliflower hash browns are my go-to when I want a crispy, cheesy breakfast without loading up on carbs. They’re golden on the outside, tender on the inside, and packed with flavor thanks to garlic, herbs, and plenty of cheddar. Whether I’m doing keto or just trying to keep things lighter, this recipe satisfies that hash brown craving with none of the guilt.

Why You’ll Love This Recipe

I love how easy and forgiving this recipe is. The cauliflower base bakes into crisp little rounds that are great for meal prep or quick breakfasts. I can season them any way I like, and the biscuit-cutter trick keeps them looking tidy. Plus, they’re naturally gluten-free and super satisfying thanks to the cheese.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 bags riced cauliflower (such as Green Giant)
2 cups shredded cheddar cheese
1 egg
Sea salt, to taste
Black pepper, to taste
Garlic powder, to taste
Italian seasoning, to taste

Directions

1. Preheat the oven:
I start by setting the oven to 425°F. Getting the oven nice and hot is key for that golden brown finish.

2. Cook the cauliflower:
I microwave each bag of riced cauliflower for 5 minutes. After that, I let it cool down a bit before handling it.

3. Combine the mixture:
In a large bowl, I mix the steamed cauliflower with cheddar cheese and one egg. Then I season it with sea salt, pepper, garlic powder, and Italian seasoning. I stir until everything’s evenly combined.

4. Form the hash browns:
I line a baking sheet with parchment paper. Then I use a biscuit cutter (or even a mason jar lid) to shape the mixture into neat rounds directly on the sheet. It helps keep the hash browns uniform and crisp on the edges.

5. Bake until golden:
I place the tray on the top rack of the oven and bake for 25 minutes. They come out crispy on the bottom and beautifully golden on top.

6. Let cool and serve:
Once they’re done, I let them cool slightly before digging in. They hold together better this way and taste even better warm rather than piping hot.

Servings and timing

This recipe yields about 12 hash browns.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap cheddar for mozzarella or pepper jack when I want something milder or spicier. If I’m in the mood for extra crunch, I add a tablespoon of almond flour to the mix.

Storage/Reheating

These hash browns keep well in the fridge for up to 4 days. I reheat them in a skillet over medium heat for a crisp edge or in the air fryer at 350°F for about 4–5 minutes. They freeze great, too—just lay them flat in a freezer bag and pop them in the oven or toaster oven straight from frozen.

FAQs

Can I use fresh cauliflower instead of frozen riced?

Yes, I’ve done it. I just rice it myself in a food processor and steam it for a few minutes until tender.

How do I keep the hash browns from being too wet?

Let the cauliflower cool a bit after microwaving and then squeeze out excess moisture using a clean towel if needed. That helps them crisp up better in the oven.

What can I use instead of a biscuit cutter?

I use the lid from a mason jar when I don’t have a cutter handy. A measuring cup or even free-form spooning works fine, too.

Can I make these dairy-free?

Sure. Just use your favorite plant-based cheese alternative, though the texture may vary slightly.

Are these freezer-friendly?

Yes. I freeze them in a single layer, then store in a bag. To reheat, I bake or air fry straight from frozen until heated through and crispy.

Conclusion

These cauliflower hash browns are the perfect low-carb breakfast staple—crispy, cheesy, and full of flavor. Whether I eat them on their own or pair them with eggs and avocado, they always hit the spot. And with how easy they are to make and reheat, I always keep a batch ready to go in the fridge or freezer.

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