Hashbrowns are a delicious addition to the breakfast or brunch table, but they are high in carbs. This low-carb keto version is made with cauliflower.
- Serves: 6 persons
- 1pound cauliflower (about 1/2 large head)
- ½small yellow or white onion
- ½teaspoon kosher salt (plus more to taste)
- ½cup shredded cheddar cheese
- 1large egg (beaten)
- 1tablespoon cornstarch
- ¼teaspoon garlic powder
- Black pepper (to taste)
- Optional: 3 tablespoons chives (thinly sliced and divided)
- 2tablespoons olive oil
Step 1Gather the ingredients.
Step 2Trim the cauliflower. Cut into florets and roughly chop the stem. Peel and large dice the onion and add both to the bowl of a food processor.
Step 3Pulse a few times until diced. Add salt and pulse a couple more times until minced. Let sit for 10 minutes.
Step 4Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper.
Step 5Dump the cauliflower and onion onto a clean kitchen towel or a piece of cheesecloth. Fold up the towel around the mixture and squeeze out the excess moisture. Squeeze until liquid doesn't freely drip from the towel when pressure is applied.
Step 6Add the drained cauliflower and onion to a large bowl. Add the cheese, egg, cornstarch, garlic powder, pepper, and 2 tablespoons of chives (if using). Mix well.
Step 7Divide the mixture up into six equal piles evenly spaced on the prepared baking sheet. Press the mixture together and form into six patties 1/3 to 1/2-inch thick. Brush the tops gently with the oil and sprinkle with salt.
Step 8Bake for 30 to 40 minutes until browned on top. Let cool on the pan for 5 minutes before serving.