On Sunday I just wanted potatoes. I woke up and it’s what I was thinking about–fucking POTATOES.
So I went a pinterest-ing to look for mock potato breakfast recipes with cauli in them, but I just wasn’t inspired. So instead, I just did my own thing, and made these beauts:
KetoDeb’s Cauliflower Hash Browns (Low Carb, Gluten-Free, Dairy-Free, Ketogenic)
- 1 Bag of Green Giant Steamable Riced Cauliflower
- 1 medium shallot, diced
- 1 large egg
- 1 tsp garlic powder
- Salt and pepper to taste
Things You’ll Need!
- A microwave or the time to pan-steam the cauliflower
- A cutting board and knife
- Cheese cloth/paper towels/a strainer with holes small enough not to let the riced cauliflower through
- A mixing bowl and mixing spoon
- Parchment paper or a silicone baking mat
- A baking sheet
- An oven
- Preheat the oven to 425 degrees.
- Steam the cauliflower according to the directions (this is a great time to get out some tissues and dice that shallot).
- Let it cool (I didn’t do this, because I was impatient, and I definitely burnt myself, lol).
- Once cool, drain the excess water from the cauliflower. You can do this with the bag it’s in, or cheesecloth, or paper towels, or even a strainer if the cauliflower won’t fall out. I got a lot of water out of it, so that should be your goal!
- Put your steamed, drained, riced cauliflower in a mixing bowl (I’m a Pyrex gal myself).
- Add all of the other ingredients and stir until the egg is fully mixed through. You should have a fairly disgusting looking bowl of mush.
- Put parchment paper or a silicone baking mat on your baking sheet (do NOT skip this step, it’ll suck, trust me) and place dollops of your cauli mixture on the sheet. Depending on how you’d like these to come out, they can be whatever size you want–slightly bigger than quarter size is fine, but I prefer them to be slightly bigger than baseball sized (you can also make them rectangular, whatthefuckever, really). Smush the dollops into even, consistent heights to ensure even bake-time.
- Stick ’em in the oven! Bake 14-16 minutes or until they start to crisp. As long as you keep a close eye on them, you could let them in longer to get a nice brown crust.
- Remove from the oven and let them cool for about five minutes, then you’ll be able to easily remove them from the parchment paper/silicone mat without them breaking on you.
- Serve plain, with ketchup (there are low-carb varieties, in case you haven’t seen them!), as a side with cheesey eggs–you name it!
You could change up this recipe for days… put in different spices (I think Herbs de Provence is going to be my next choice), make them spicy, spread the mixture out on a pan, bake it, then top with eggs and bake again for a hash brown quiche… limitless. options. Also, if you don’t need these to be dairy-free, adding in literally ANY cheese would bind them more and give them an even better consistency than what they already have!
If you decide to make these, let me know how you like them, what changes you made, etc.! I’d love to keep changing it up and making it better as time passes 🙂