Cauliflower Hash Browns

Cauliflower hash browns are golden, crisp patties made from grated cauliflower, egg, a little flour and chives. They look and taste like classic hash browns, but they use cauliflower in place of potato, so the inside is soft and mild.

The most important step is squeezing the water out of the cauliflower, which gives you a crisp crust instead of a soggy patty. They take about 30 minutes, and they work for breakfast, brunch or as a side with a salad or soup.

Ingredients

• 1 medium head cauliflower (about 2 pounds or 900 g), grated or riced to make about 4 cups
• 2 large eggs
• 1/4 cup (30 g) all purpose flour
• 2 tablespoons chopped fresh chives or green onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika, optional
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons oil, for frying

Why You’ll Love These Cauliflower Hash Browns

• They have the same crisp edges and golden color as classic hash browns, and they use a different vegetable.
• The patties are made with simple ingredients, and the mixture takes about 10 minutes to put together.
• They work for breakfast, brunch, lunch or dinner, and kids and adults both like them.
• You can make a big batch and reheat the patties for quick meals during the week.

Ingredient Notes

Cauliflower: Use a fresh, firm head with tight white florets. Cut the head into large florets and grate them on the large holes of a box grater, or pulse them in a food processor until they look like rice. Do not process them to a puree, because a fine puree holds too much water and turns mushy. Frozen riced cauliflower also works. Thaw it completely and squeeze it dry.

Removing water: This is the key to the recipe. Cauliflower holds a lot of water, and the patties fall apart and steam instead of browning if you leave it in. Microwave the grated cauliflower in a covered bowl for 3 to 4 minutes, let it cool, then wrap it in a clean kitchen towel or a nut milk bag and squeeze hard until almost no liquid comes out. You can do this twice for the best result.

Eggs: The eggs bind the patties together. Two large eggs are enough for 4 cups of squeezed cauliflower. If your cauliflower is still a little wet, add an extra tablespoon of flour. For a vegan version, use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), though the patties will be more delicate.

Flour: A small amount of all purpose flour helps the mixture hold together. For a gluten free version, use chickpea flour or a gluten free flour blend in the same amount.

Oil: Use an oil with a high smoke point, such as avocado, sunflower or light olive oil. You need enough to coat the bottom of the pan, so the patties fry and do not stick.

Cheese: This recipe has no cheese on purpose, to keep it simple and vegetarian. If you add cheese, check the label, because many hard cheeses are made with animal rennet and are not vegetarian.

How to Make Cauliflower Hash Browns

Cut the cauliflower into large florets and grate them on the large holes of a box grater, or pulse them in a food processor in short bursts until the pieces look like rice. You need about 4 cups.

Place the cauliflower in a microwave safe bowl, cover it and cook for 3 to 4 minutes, until it softens. Let it cool for 5 minutes, then spoon it into a clean kitchen towel. Twist the towel and squeeze firmly over the sink until almost no liquid drips out. This is the first step where a mistake ruins the dish. Wet cauliflower makes patties that break and steam in the pan, and they never turn crisp.

Place the squeezed cauliflower in a large bowl. Add the eggs, flour, chives, garlic powder, paprika, salt and pepper. Stir until the mixture holds together when pressed. It should feel like a thick, sticky mash. If it feels loose, add another tablespoon of flour.

Heat 2 tablespoons of oil in a large non stick or cast iron pan over medium heat. Scoop about 1/3 cup of the mixture for each patty and press it into a flat round about 1/2 inch thick, so it cooks through and holds together. Use a spatula to shape the edges neatly. Cook 3 to 4 patties at a time.

Cook for 4 to 5 minutes without moving them, until the underside is deep golden brown. The second step that matters is patience. If you flip them too early, they stick and break apart. Flip carefully with a wide spatula and cook for another 3 to 4 minutes.

Move the patties to a plate lined with paper towel to drain, and add the remaining oil to the pan for the next batch. Serve hot with a fried egg, avocado, sour cream or ketchup.

Tips for Success

• Squeeze the cauliflower twice. Once after microwaving, and once more after it cools fully.
• Press the mixture firmly into patties. Loose patties fall apart in the pan.
• Use medium heat. High heat browns the outside before the inside sets, and low heat makes them greasy.
• Do not crowd the pan. Patties that touch each other trap steam and lose their crisp edge.
• Chill the shaped patties for 15 minutes before frying if you want them to hold together even better.

Storage

Fridge: Cool the patties completely and store them in an airtight container for up to 4 days, with parchment between the layers.

Reheating: Warm them in a 400 F (200 C) oven or an air fryer for 8 to 10 minutes, until crisp again. The microwave makes them soft.

Freezer: Freeze the cooked patties on a tray, then move them to a freezer bag for up to 3 months. Reheat from frozen in the oven for 15 minutes, turning once.

Make ahead: You can shape the raw patties, place them on parchment and refrigerate them for up to 24 hours before cooking.

FAQ

Why do my cauliflower hash browns fall apart?

The usual cause is too much water in the cauliflower. Microwave it, cool it and squeeze it hard in a towel. Also press the patties firmly and wait until the underside is golden before flipping.

Can I use frozen riced cauliflower?

Yes. Thaw it completely, then squeeze it very well in a clean towel. Frozen cauliflower holds more water than fresh, so you may need to squeeze twice.

Can I make them in the oven or air fryer?

Yes. For the oven, bake the patties on an oiled sheet pan at 425 F (220 C) for 20 to 25 minutes, flipping once. For an air fryer, cook at 400 F (200 C) for 10 to 12 minutes, flipping halfway.

Can I make them vegan?

Yes. Use two flax eggs in place of the chicken eggs. The patties will be softer and need a little more care when you flip them, so shape them firmly and chill them for 15 minutes before frying.

What should I serve with them?

A fried egg, sliced avocado, sour cream and a green salad all work well. They also pair with roasted tomatoes, hummus or a yogurt and herb sauce.