Cauliflower Hashbrowns
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Trim 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 3
Pulse a few times until diced. Add salt and pulse a couple more times until minced. Let sit for 10 minutes.Step 4
Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper.Step 5
Dump 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 6
Add 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 7
Divide 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 8
Bake for 30 to 40 minutes until browned on top. Let cool on the pan for 5 minutes before serving.