Ingredients
Main Ingredients
- 5 cups riced cauliflower (from a large head of cauliflower)
- 4 ounces cheddar cheese (shredded)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the hash browns.
- Cook Cauliflower: Place the riced cauliflower in a microwave-safe bowl. Cover it with plastic wrap, leaving one edge slightly open to vent steam. Microwave on high for 6 minutes to soften.
- Drain Excess Liquid: Transfer the cooked cauliflower onto a clean kitchen towel and let it cool until you can handle it. Squeeze out as much moisture as possible to avoid soggy hash browns.
- Combine Ingredients: Return the drained cauliflower to the bowl and add shredded cheddar cheese, garlic powder, salt, paprika, pepper, and the egg. Mix thoroughly until all ingredients are well incorporated.
- Shape Patties: Form the mixture evenly into 8 patties and place them on a baking sheet lined with parchment paper or lightly greased.
- Bake: Bake the patties in the preheated oven for 15 minutes. Then, carefully flip each patty and bake for an additional 5 minutes or until they are golden brown and cooked through.
Notes
- Ensure you squeeze out as much liquid from the cooked cauliflower as possible to achieve crispy hash browns.
- Use shredded sharp cheddar cheese for maximum flavor and binding.
- For a spicier version, add a pinch of cayenne pepper to the mixture.
- Serve immediately for best texture, or reheat in the oven to maintain crispiness.
- These cauliflower hash browns freeze well; separate patties with parchment paper before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Gluten Free, Low Carb, Vegetarian
- Diet: Gluten Free
