Cauliflower Breakfast Hash Browns

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

Cook Time 20

Total Time 30

Servings servings

Calories 153

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

1 pound cauliflower pearls
4 large eggs beaten
1½ 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

US Customary - Metric

Instructions

Preheat a non-stick griddle to 350℉ (or 180℃) 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.

Notes

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

Nutrition