Cauliflower Hashbrowns

Ingredients:

1 grated Cauliflower head

2 Eggs (or egg replacement)

2 tbsp GF All Purpose Flour (can sub almond flour too)

1 cup Cheddar Cheese

1/2 cup Grated Shallot

1 tsp Seasoning (I used a Vermont Seasoning Blend)

1/2 tsp Garlic Powder

How to:

  1. Prepare grated cauliflower by using a box shredder or food processor shredder attachment. Mince shallot, beat eggs.

  2. In a large bowl combine cauliflower, eggs, cheese, flour, shallots & seasonings. Mix ingredeints to form a nice batter.

  3. Prepare a non-stick pan or cast-iron skillet to cook the cauliflower patty’s or faux hashbrowns, Heat 2 tbsp high-temp stable oil over medium high (bacon grease, butter, avocado or coconut oil will work well).

  4. Using a large spoon, scoop out cauliflower mix into pan and flatten to form a patty. Fry the Hashbown for 3 mins or until browned on one side. Flip and repeat.

  5. Let hashbrowns cool on a baking rack to allow even air flow (and to keep them crispy). Sprinkle with sea salt while they are cooling.

  6. Continue working in batches until you’re done. Depending on patty size, the batter should makes about 14 Hashbrowns.

I served this topped with a fried egg and hot sauce and served them with a side of bacon. They were sooo good! Great for leftovers too.

Storage Tip: Separate hashbowns with parchment paper when storing to prevent sticking and easy single serving reheating.

RecipesMarion Horanbreakfast, cauliflower, hashbrown, pattyComment