If you love classic hash browns but want a lighter, low-carb alternative, these Cauliflower Hash Browns are about to become a staple in your kitchen. Golden and crispy on the outside, tender on the inside, and packed with flavor, they deliver everything you want from hash browns — without the potatoes.
They’re perfect for breakfast, brunch, or as a savory side dish, and they fit beautifully into keto, low-carb, and gluten-free lifestyles.
🕒 Servings & Timing
Yield: 8 hash browns
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
🛒 Ingredients
- 4 cups cauliflower rice (about 1 medium head of cauliflower)
- ½ cup finely grated Parmesan cheese
- 2 large eggs
- 2 tablespoons olive oil
- ½ teaspoon salt, or to taste
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 200°C / 400°F. Line a flat baking sheet with parchment paper and set aside.
2. Soften the Cauliflower
Place the cauliflower rice in a microwave-safe bowl. Microwave for 2 minutes, until slightly tender.
Remove and let it sit for 10 minutes to cool slightly.
3. Remove Excess Moisture
Using a clean dishcloth or kitchen towel, squeeze the cauliflower thoroughly to remove as much moisture as possible.
This step is critical for crispy hash browns.
4. Mix the Ingredients
Transfer the drained cauliflower to a large mixing bowl.
Add Parmesan cheese, eggs, olive oil, and salt.
Mix well until fully combined and evenly distributed.
5. Shape the Hash Browns
Divide the mixture into 8 equal portions.
Using your hands, shape each portion into a small rectangular hash brown and place them on the prepared baking sheet.
6. Bake
Bake for 40–45 minutes, flipping halfway through if desired, until golden brown and crisp on the outside.
7. Cool & Serve
Remove from the oven and let cool on the baking sheet for 5 minutes before serving. This helps them firm up and hold their shape.
🧠 Tips for Best Results
- Squeezing out moisture is essential — wet cauliflower will result in soggy hash browns
- Finely grated Parmesan works best for binding and crispiness
- For extra flavor, add garlic powder, onion powder, or black pepper
- Flip halfway through baking for even browning
🧊 Storage & Reheating
Refrigerator
Store leftovers covered in the refrigerator for up to 1 week.
Freezer
Place fully cooled hash browns in a zip-top freezer bag and freeze for up to 6 months.
Reheating
- Air fryer: Reheat until hot and crispy
- Non-stick pan: Heat over medium heat until crisp on both sides
- Oven: Bake at 375°F (190°C) until warmed through
🥗 Serving Ideas
- With eggs and avocado for a keto breakfast
- Alongside bacon or sausage
- As a base for eggs Benedict (low-carb style)
- As a crispy side for lunch or dinner
⭐ Why You’ll Love This Recipe
- Low-carb and keto-friendly
- Crispy without frying
- Simple, budget-friendly ingredients
- Great for meal prep
- Freezer-friendly
Final Thoughts
These Cauliflower Hash Browns prove you don’t need potatoes to enjoy a crispy, satisfying breakfast classic. Easy to make, endlessly versatile, and perfect for healthy eating goals — they’re a recipe you’ll keep coming back to.
