Swap out your potatoes for healthy cauliflower in these crispy, chive-studded hash browns.

Miss the crisp texture of carb-heavy potato hash browns? Try this lighter, cauliflower version instead. You can cook these on-the-go breakfast patties into golden crisps and pair them with your favorite pancakes or enjoy them solo. Bonus: you can even freeze leftovers to make meal prep a cinch!

Traditional hash browns can’t hold a candle to this nutritious staple. Cauliflower helps fight inflammation and protects against cancer, while your digestive system gets a healthy boost of fiber. To boost the anti-inflammatory benefits and for a hint of spice, try adding ½ teaspoon of turmeric and pepper!

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Start by mixing riced cauliflower and salt in a bowl, and let it sit for 20 minutes. This will help release excess moisture and prevent your hashbrowns from getting soggy. Use a clean kitchen towel to wring out the cauliflower, then combine with eggs, almond flour, and seasonings. We used fresh chives for a grassy onion flavor, but you can also add some chopped basil or dill for even more zest.

Scoop the mixture onto a baking sheet lined with parchment paper, and shape them into rectangular patties. Bake for 25 minutes. Serve your cauliflower hash browns hot alongside Paleo ketchup for dipping.

Jennafer Ashley

Cauliflower Hash Browns

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Total time:50 mins

Cook Time:45 mins 45 minutes

Prep Time: 5 mins 5 minutes

Serves:7

Cauliflower Hash Browns

Recipe by: Jennafer Ashley

Swap out your potatoes for healthy cauliflower in these crispy, chive-studded hash browns.

Tools

• Baking sheet
• Parchment paper
• Large bowl

Ingredients

• 4 cups cauliflower rice (1 small head)
• 1/2 t sea salt
• 2 eggs
• 1/4 cup almond flour
• 2 T chives, minced

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a large bowl, combine riced cauliflower with sea salt and allow to sit for 20 minutes.
• Use a clean kitchen towel to wring out the cauliflower to remove moisture.
• Return to the bowl and mix in the eggs, almond flour, and chives. Stir well to combine.
• Scoop out the mixture in ⅓ cup increments and place on the prepared baking sheet.
• Form the mounds into rectangular hash browns and bake for 25 minutes.

Tip: Keep the hashbrowns in the oven for an extra 10 minutes for an even crispier texture.

Looking for Paleo ingredients? Here’s what we recommend:
Almond flour (Bob’s Red Mill)

(You’ll Also Love: 37 Anti-Inflammatory Cauliflower Recipes)