How to make low-carb hash browns (video)

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There is nothing like well-made hash browns — wonderfully crispy on the outside, moist and creamy on the inside. They're perfect in the morning as a part of your breakfast, but honestly I eat them anytime of the day. Below you'll find an easy low-carb version of hash browns so you can eat them anytime and not worry about all the extra carbs.
We start off by ricing cauliflower, first cutting it into large florets and then either grating the florets on a cheese grater or throwing them in a food processor and pulsing until they're the right size. We use salt to pull the liquid from the cauliflower, and then we squeeze it all out using a cheesecloth. We then add eggs to bind the  cauliflower together with herbs and spices, then shape and put the whole thing in the oven.
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Cooktop Cove
Low-carb hash browns
6-8
30 minutes
35 minutes
1 hour, 5 minutes
1 head cauliflower
1 teaspoon salt
1½ tablespoons olive oil
1 teaspoon finely chopped fresh thyme
2 teaspoons finely chopped fresh parsley
½ teaspoon pepper
½ cup grated Parmesan cheese
2 eggs
Preheat oven to 400 degrees Fahrenheit.
Rice the cauliflower by cutting into large florets and then either grating on a cheese grater or throwing into a food processor and pulsing.
Sprinkle salt evenly over the cauliflower. Work the salt into the cauliflower using your hands.
Let the cauliflower/salt mixture sit for 20 minutes.
Put the cauliflower/salt mixture in a cheesecloth and squeeze out the liquid. Remove as much liquid as you can. Discard the liquid.
In a bowl, add olive oil, thyme, parsley, pepper, Parmesan cheese and eggs. Add the cauliflower and mix well.
Place a piece of parchment paper on a baking sheet. Shape each hash brown into a rectangle right on the parchment paper.
Bake in oven for 35 to 45 minutes.
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