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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92 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

    Reply: #76
  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.
  24. Paul
    More of a question than a comment. Does anyone recommend draining the water from the cauliflower?
  25. Eileen
    I can’t see the recipe that everyone is talking about 😕
  26. miller2106
    Can cauliflower rice be used?
    Reply: #78
  27. Kristin Parker Team Diet Doctor

    Can cauliflower rice be used?

    We haven't tried this with pre-riced cauliflower but it should work well.

  28. Coll1970
    Honestly I don't fry at all I spray parchment paper with olive oil and I back my hashbrowns and I love them. I add some spices, and flax seeds. They turn out awesome. I am not a fan of butter.
  29. marykayking2020
    Could you cook these in a waffle iron?
    Reply: #81
  30. Kristin Parker Team Diet Doctor

    Could you cook these in a waffle iron?

    We have not tried these in a waffle iron, but that sounds promising!!

  31. SuelynnH
    To Coll1970: How long did you bake them?
  32. reddenice
    Mine turned out terrible, I think the temperature was too high and the butter burnt. Took too long to cook too. I am sure cooked the right way they are lovely but a thumbs down from me.
    Reply: #84
  33. Crystal Pullen Team Diet Doctor

    Mine turned out terrible, I think the temperature was too high and the butter burnt. Took too long to cook too. I am sure cooked the right way they are lovely but a thumbs down from me.

    The temperature on ranges can vary so much and you're right, the temperature is very important. If you want to try it again, go with slightly lower heat and perhaps try it with ghee rather than butter as it can stand higher heat.

  34. saadia.karam
    For 1 person it says 282 Kcal while when we add up the macros it is 74. Can someone help me understand?
    Also when we mention couple feedback to the DD team:
    1- it will be helpful to have the ingredients in grammes vs the proportion, 3/4 of an egg can be different depending the size we chose, same for the veggies
    2- when we suggest to have sour cream with this dish, can you specify the total allowed not to mess-up with the macros?

    Thank you so much

    Reply: #86
  35. Kerry Merritt Team Diet Doctor

    For 1 person it says 282 Kcal while when we add up the macros it is 74. Can someone help me understand?
    Also when we mention couple feedback to the DD team:
    1- it will be helpful to have the ingredients in grammes vs the proportion, 3/4 of an egg can be different depending the size we chose, same for the veggies
    2- when we suggest to have sour cream with this dish, can you specify the total allowed not to mess-up with the macros?
    Thank you so much

    Remember that butter is about 200 calories per ounce (which would be about 28 grams).
    To change the ingredients to grams, simply switch the toggle from US to Metric. (This is located beside the number of servings.)
    As far as add-ons, such as sour cream, you just want to be sure the carb count works with your low-carb plan.

  36. Cristi
    I read through all the comments before trying these and took lots of suggestions! I added in a tbsp of psyllium powder to help them stick more, added 2 tbsp of grated parmesan, and used 1 tbsp of onion powder in addition to the grated onion. After mixing, I left it to swell the full 10 minutes. Finally I cooked them in my waffle iron like a chaffle. OMG! I love potato pancakes and miss them so much, but these are such a close approximation! Dipped into sour cream they were absolutely delicious, and the waffle iron got them the perfect amount of brown and crispy. Will definitely be making these again!
    Reply: #88
  37. Kerry Merritt Team Diet Doctor

    I read through all the comments before trying these and took lots of suggestions! I added in a tbsp of psyllium powder to help them stick more, added 2 tbsp of grated parmesan, and used 1 tbsp of onion powder in addition to the grated onion. After mixing, I left it to swell the full 10 minutes. Finally I cooked them in my waffle iron like a chaffle. OMG! I love potato pancakes and miss them so much, but these are such a close approximation! Dipped into sour cream they were absolutely delicious, and the waffle iron got them the perfect amount of brown and crispy. Will definitely be making these again!

    Sounds great! So glad you enjoyed them!

  38. ultravioletcool
    So… just to be clear the cauliflower is grated raw, not boiled first right? I'm looking forward to trying these.
    Reply: #90
  39. Kristin Parker Team Diet Doctor

    So… just to be clear the cauliflower is grated raw, not boiled first right? I'm looking forward to trying these.

    You are correct! The cauliflower is raw. I hope you enjoy them!

  40. Nicole Rose
    Is there a substitute for the egg or has someone made them with less egg?
    Reply: #92
  41. Kerry Merritt Team Diet Doctor

    Is there a substitute for the egg or has someone made them with less egg?

    We haven't tested this recipe without eggs, and I'm unsure of a good substitute.

  42. JillJackson
    I didn't have fresh califlower, but I had some leftover cali from dinner. I chopped it up drained it on a paper towel. I added some cheese to add stickiness since cooked cali would have more moisture. It was good. But it was delicious with mayo dipping sauce!
    Reply: #94
  43. Kerry Merritt Team Diet Doctor

    I didn't have fresh califlower, but I had some leftover cali from dinner. I chopped it up drained it on a paper towel. I added some cheese to add stickiness since cooked cali would have more moisture. It was good. But it was delicious with mayo dipping sauce!

    Sounds great! Glad you enjoyed it!

  44. Heidi
    The previous comment is right - it’s all about using the right amount of butter. I’ve made this before (a different recipe) and it’s turned out horribly. I followed this recipe exactly and they are delish. Yum!
  45. Terry
    I still dont understand the serving size. Is a serving one hash brown with this recipe? Can’t wait to try these!
    Reply: #97
  46. Britta Patterson

    I still dont understand the serving size. Is a serving one hash brown with this recipe? Can’t wait to try these!

    The instructions advise that each cake should be about 3-4" in diameter which will produce around 15-16 cakes. As this recipe is for 4 servings, this would divide into about 4 hash brown cakes per serving.

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