Cauliflower Hash Browns

Cauliflower Hash Browns are a lighter, low carb alternative to the traditional potato hash brown. But that doesn’t mean you need to compromise on flavour in this tasty recipe.

I’ve recently transformed from someone who could take or leave cauliflower into one who eats it in as many different guises as possible. These Cauliflower Hash Browns are the latest incarnation, great for breakfast or brunch, especially to accompany eggs.

THE RISE OF THE CAULIFLOWER

Growing up, the only time I saw cauliflower was boiled, for at least 15 minutes, plonked on a plate, oozing water, next to meat and potatoes. Little wonder then, that I didn’t have much love for this nutrition-packed vegetable

Although, come to think of it, I did enjoy being given raw pieces of the stalk to munch while mother chopped the cauliflower prior to boiling it to death. Like the ‘nut’ at the base of celery, this fresh and crunchy morsel, necessarily in limited supply, was a highly prized item.

But, until relatively recently, I’ve found it pretty hard to get excited about cauliflower except perhaps in a well spiced Aloo Gobi or baked in a rich Cauliflower Cheese.

I think what’s turned me from a pass-by-on-the-other-side-of-the-road cauliflower skeptic into a born-again devotee of cauliflower has been the realization that vegetables don’t have to play second fiddle to proteins and carbs.

A good example of that is the popularity of cauliflower ‘rice’ where the vegetable is grated or processed into fine grain-like pieces. Or in dishes like my own Cauliflower-Broccoli Tabbouleh.

CAULIFLOWER HASH BROWNS

Likewise, I’ve now discovered Cauliflower Hash Browns. While I don’t kid myself that they’re exactly the same as the potato version, they’re pretty darned good. Even better, a couple of them will provide you with one of those all important minimum 5 a day.

Trying to keep the refined carbs down, I haven’t included any flour in my Cauliflower Hash Browns. That does mean they’re a little softer to work with, but don’t make them too large or turn over too quickly when cooking then you should be fine.

Besides cauliflower, the other ingredients you’ll need are onion, eggs, oil and/or butter for frying. To make the batter, just mix the grated vegetables with eggs and season with salt and pepper.

Leave the mixture to soak for 10 minutes, then you’re all set to get cooking.

I use a combination of olive oil and butter to fry the Cauliflower Hash Browns, but you can use either. Use a non stick or cast iron frying pan and make sure the oil and/or butter is hot before adding about a tablespoonful of the batter.

Flattening  the mixture to about 7 cm in diameter should give you a decent sized Cauliflower Hash Brown. Don’t make it much bigger or it’ll be unwieldy to turn over at around the 4 minute mark.

As each one is cooked, I transfer the hash browns to a low oven to keep warm while I make the rest.

If you’re not going to eat all the Cauliflower Hash Browns straightaway, cool and pop in the fridge. To reheat, just put in a lowish oven for 6 – 8 mins.

For me, the best way to eat a hash brown is with a fried egg on top, the yolk oozing over the crisp outer layer. We ate the leftover ones the next day with scrambled egg, roasted baby plum tomatoes and some avocado. They made a fab, veggie-packed brunch.

Actually, I think these Cauliflower Hash Browns would go with almost any savoury meal. How will you eat yours?

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Cauliflower Hash Browns

Cauliflower Hash Browns are a lighter, low carb alternative to the traditional potato hash brown. But that doesn't mean you need to compromise on flavour in this tasty recipe.

Course Breakfast, Side Dish

Cuisine low carb

Keyword hash browns, low carb

Servings 8 hash browns

Ingredients

• 450 g cauliflower
• 1 medium onion skinned
• 3 large eggs
• salt & pepper to taste
• olive oil / olive oil & butter for frying

Instructions

1. Put a shallow baking tray in the oven and preheat to a low setting.
   

2. Grate the cauliflower into a large bowl (or use a food processor then transfer to a large bowl.
   

3. Grate or process the onion and add to the cauliflower.
   

4. Break in the eggs and season with salt and pepper. Stir well then set aside for 10 minutes.
   

5. Heat 2 tsp of oil and a small piece of butter (or just olive oil) in a non-stick frying pan.
   

6. Stir the cauliflower/egg batter again, then take a tablespoonful and drop it in the hot oil/butter. Using a spatula, flatten to make a circle approx 7cm in diameter.
   

7. Cook for 4 minutes until golden brown on the underside - if any loose liquid runs out then just gently push it back towards the hash brown with a spatula (as if frying an egg that's spreading over the pan).
   

8. After 4 minutes, carefully turn over and cook the other side until cooked through (approx another 3 mins). Transfer the hash brown to the baking tray in the oven.
   

9. Continue to make hash browns with the rest of the mixture, making sure you give it a good stir before taking out each tablespoonful so that any loose liquid is incorporated.
   

10. As each hash brown is cooked, transfer it to the oven to keep warm while you make the rest.
    

Recipe Notes

Recipe adapted from dietdoctor.com