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Cauliflower Breakfast Hash Browns l SimplyScratch.com

Cauliflower Breakfast Hash Browns

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Cauliflower Breakfast Hash Browns are a lightened up version of the beloved classic. Riced cauliflower is mixed with sharp cheddar and parmesan cheese and griddled until crispy. These make for a delicious breakfast side dish to eggs, bacon and toast.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, cauliflower, healthy, low carb
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings
Calories 153
Author Laurie McNamara


  • 1 pound cauliflower pearls
  • 4 large eggs beaten
  • cups sharp cheddar cheese grated fresh, reduced-fat works well
  • 3 tablespoons parmesan cheese grated fresh
  • 1/3 cup Panko breadcrumbs homemade or store-bought
  • 2 pinches kosher salt
  • black pepper freshly ground, to taste


  • Preheat a non-stick griddle to 350° and spray lightly with olive oil spray.
  • In a large mixing bowl, combine the cauliflower, eggs, cheddar, parmesan, breadcrumbs, kosher salt and black pepper. Mix well to combine.
  • Use a 3 tablespoon scoop to measure out the hash brown mixture and place onto the hot griddle. Press gently with the back of your spatula to flatten. My griddle (linked below) allows for me to make 8 at a time which is half the recipe).
  • Cook 3 to 4 minutes a side before carefully flipping, continue to cook for an additional 3 to 4 minutes or until golden brown.
  • Serve immediately or transfer the cauliflower hash browns to a baking sheet lined with parchment. Keep warm in a 250° oven.
  • Repeat with the remaining hash brown mixture.


To reheat, add them to an air-fryer or skillet and cook until heated through and the edges crisp.


Serving: 2g | Calories: 153kcal | Carbohydrates: 5g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 329mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 27mg | Calcium: 206mg | Iron: 1mg