Recipe courtesy of The Tastemade Kitchen

Cauliflower Hash Browns

You'll be amazed by how convincing these cauliflower hash browns are. They have all the hot, crispy goodness of the popular breakfast side dish without any potato.
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  • Level: Easy
  • Total: 35 min
  • Active: 18 min
  • Yield: 1 to 2 servings
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1/2 head cauliflower

1 egg 

1/2 teaspoon minced yellow onion 

Kosher salt and freshly ground black pepper 

1/8 teaspoon garlic powder 

2 teaspoons coconut oil or vegetable oil 

Sliced green onions, for garnish 


  1. Grate the cauliflower through the large holes of a box grater.
  2. Combine the shredded cauliflower with the egg, minced onion, 1/4 teaspoon salt, 1/8 teaspoon pepper and garlic powder; stir to combine. 
  3. Heat 1 teaspoon coconut oil in a medium nonstick skillet over medium-high heat. 
  4. Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible. 
  5. Cook 3 to 5 minutes, until the edges start to turn golden brown, then cook for 1 minute more. 
  6. Carefully flip the hash brown and cook for an additional 3 to 4 minutes to let the edges brown and the cauliflower and onion cook through. Remove to a plate and repeat with the remaining oil and cauliflower mixture, wiping out the pan if necessary. 
  7. Garnish the hash browns with sliced green onion. 
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