Low-carb cauliflower hash browns

Low-carb cauliflower hash browns

These rich, buttery, low-carb pancakes totally wow hash brown fans. They’re delicious by themselves or as a side dish. Try them with homemade mayonnaise or seasoned butter or sour cream. Mmmmm… Melt in your mouth goodness awaits!

Low-carb cauliflower hash browns

These rich, buttery, low-carb pancakes totally wow hash brown fans. They’re delicious by themselves or as a side dish. Try them with homemade mayonnaise or seasoned butter or sour cream. Mmmmm… Melt in your mouth goodness awaits!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g cauliflower
  • 3 3 eggeggs
  • ½ ½ yellow onion, gratedyellow onions, grated
  • 1 tsp 1 tsp salt
  • 2 pinches 2 pinches pepper
  • 4 oz. 110 g butter, for frying

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Rinse, trim and grate the cauliflower using a food processor or grater.
  2. Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
  3. Melt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
  4. Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
  5. Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Remember — patience is a virtue — if you flip the pancakes too soon they may fall apart!

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Tip!

Pair these with a fresh, leafy salad for color and crunch.

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69 comments

  1. 2 comments removed
  2. Inka
    I made these for the first time today, and well, as comment 27 says, use the full amount of butter, fry longer on first side, and a little of medium heat, Wallah!. turn well without breaking too. It is easier if one can use a Kenwood Grater or food processor like I have, and so a no-fuss quick lunch with a little fried chicken strips on the side. Light, crispy, and yes, like the German potato cakes.
  3. HejDuke
    The recipe adjusts based on the desired servings; see the drop-down. great feature!
    I tried with bag/frozen cauliflower, works just fine. Inka offers good cooking advice. I also eat these cold the next day, plain, or with 1/2 an avocado, sliced. Delicious. Great hot with some eggs and bacon.
  4. Joe Ayoub
    I notice a lot of recipes use cheese, how does this diet affect someone with High cholesterol?
    Replies: #56, #61
  5. Kristin Parker Team Diet Doctor

    I notice a lot of recipes use cheese, how does this diet affect someone with High cholesterol?

    Here is our comprehensive guide to saturated fat - https://www.dietdoctor.com/low-carb/saturated-fat

  6. Sara B.
    Wow I didnt know that there was a recipe for this ive been making these for a while and love them. I'm glad everyone can enjoy these as well.
  7. Claudia
    This was really delicious. Thanks.
  8. kathryn
    I LOVE these. I followed the recipe for 4 as given, except I added 3 chopped shallots instead of yellow onion. Very good :)
    Reply: #60
  9. Kristin Parker Team Diet Doctor

    I LOVE these. I followed the recipe for 4 as given, except I added 3 chopped shallots instead of yellow onion. Very good :)

    Thanks for the great review! Glad you enjoyed them.

  10. Tom
    Expect your cholesterol to drop. Counter intuitive I know but I speak from personal experience
  11. Jessica Frazier
    Put 2-3 tablespoons each of olive oil and butter in a skillet. Melt over medium heat. Add 4-5 tablespoons of Italian season ed breadcrumbs and stir to mix. Add 2-3 cups of cauliflower and stir in well coating all. Stir in 1/2 cup of parmesan finely shredded. Stir all to coat cauliflower well. Adjust salt to desired amount. Sorry but I don't have the nutritional information.
    Reply: #66
  12. Jam
    What do recommend someone who has had their gallbladder removed and thus don't have bile stored to process a high fat diet? I'm also a thin type 1.5 diabetic on insulin... Thanks!
    Reply: #64
  13. Kristin Parker Team Diet Doctor

    What do recommend someone who has had their gallbladder removed and thus don't have bile stored to process a high fat diet? I'm also a thin type 1.5 diabetic on insulin... Thanks!

    Most people without a gall bladder can handle the higher fat of keto. If you have trouble, you can ask your pharmacist for digestive enzymes. Being on insulin, make sure and keep an eye on your blood sugar levels and work with your doctor for any necessary adjustments to medication.

  14. Lauren
    Tasty!! I added a couple of cloves of garlic and some parmesan. Made them extra delicious, will cook again.
  15. Mosey
    Breadcrumbs aren't keto.
  16. Rebecca
    The second time I made these I added a tablespoon of psyllium husk and they held together so much better.
    Reply: #74
  17. andrew
    The photo had me drooling. I'm making these for sure.
  18. Rob
    Perfect and easy, thanks for this recipe!
  19. Tina
    I am going to add this to sausage dutch oven meal I found to cook outside to keep the house cool this weekend.
  20. Momotaz Islam
    I am fasting today, but made the batch. I added all the indgredients, but added some spinach, spring onions, coriander and spice, such as tumeric, red chilli and mixed powder. I have no idea how they will taste but will find out in about 2 and half hours. Not going to use butter, but olive oil for fry. Hopefully they taste great.
  21. Christina
    These came out great! I added parmesan cheese, onion powder, and dried chives. They definitely needed to be cooked a little longer. I would try and squeeze the excess moisture out next time. They fell apart a little but tasted great with some seasoning!
  22. Autumn
    Has anyone tried freezing these? I'd like to make a big batch if they're ok after defrosting....
  23. Tessa
    Thanks for that will try! I added some chilli flakes, ground cumin and coriander yum! They need to be well browned in my opinion.
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