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. 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. Mmmmm… Melt in your mouth goodness awaits!
USMetric
4 servingservings

Ingredients

  • 15 oz. 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!

Tip!

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

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30 Comments

  1. Beags
    An appropriate amount??? Surely a weight here would be helpful!
    Reply: #2
  2. Peter Biörck Team Diet Doctor
    The ingredient list suggests 1 lb (450 g).

    Good luck! :)

    An appropriate amount??? Surely a weight here would be helpful!

  3. Andi
    Why do many recipes come under "Low carb" yet when I open them they are actually moderate?
    Reply: #4
  4. Peter Biörck Team Diet Doctor
    They are all "Low carb", we have three categories:
    * Strict
    * Moderate
    * Liberal

    Why do many recipes come under "Low carb" yet when I open them they are actually moderate?

  5. Gina
    Why is this one moderate low carb and only 1 g per serving? Would that not be strict?
  6. 1 comment removed
  7. Chris Maddern
    I calculated it as 4.5g net carbs per serving using caloriecount.com
    Reply: #8
  8. Peter Biörck Team Diet Doctor
    I agree with Chris. According to my calculation it should be 7.64 - 3 = 4.64g net carbs.

    http://s31.postimg.org/labmg9l6j/Capture.jpg

    I calculated it as 4.5g net carbs per serving using caloriecount.com

    Why is this one moderate low carb and only 1 g per serving? Would that not be strict?

  9. jasmien
    i do not measure anything, as long as you eat moderate that is ok for myself. Less red meat eat more fish, you dont have to follow the ingredient here as it served 4 person. you can reduce the ingrediean and season it with your own taste........ you must learn your body first which is, to which food make you bloated, increasing fat faster or reducing your fat or watrer faster. I dont like to have a fast result as it will make you gain weight more after 6 month to 1 year. i am happy my diabetis 6, and i am loosing weight ...... by changing my diet menu and no starving....... i follow a lot of diabetic menu and my own menu especially dinner.. i didnt take carb.. just fish and salad...... dinner before 8pm....
  10. Jaswinder
    i would like to know if we can replace eggs with anything else in this recipe. i am allergic to eggs.
  11. Max Eddleston
    Will these freeze ok?Too many of these recipes are too time consuming for a quick breakfast.
    Reply: #12
  12. Sarah S.
    Max, did you try freezing these? I, too, would like to try freezing and then reheating in my toaster oven in the morning.
  13. susan
    how do you keep the egg from separating as the mixture sits? my last 2 were more like scrambled eggs with cauliflower!
  14. Nancy
    @Jaswinder - for binding with eggs like this recipe, you can almost always sub in flax seed mixed in hot water (makes a paste)
  15. Donna
    Made this morning it was very good. Was almost out of butter so fried it in coconut oil. The first try stuck to pan so I just "scrambled" it all together and again it was very good. Topped with a lil parmesean cheese.
  16. Maryann
    I've made these with shredded cabbage before, and it was pretty good. You need to let the "pancake" cook almost through before you flip it. I'm trying with the cauliflower this morning.
  17. April
    I made them for the first time today, and it went well. I only made two pancakes, cooked 'em in butter, and ate them with a piece of baked fish. Grating the cauliflower was really messy, so it's something to do when you have plenty of time to clean up, not something you'd do when pressed for time.
    I used one cup of cauliflower rice to one egg. The consistency was a lot like soft cornbread, and very flavorful. I might consider adding some nutritional yeast to the next batch to see if it firms the final pancake any. Grade: A-
    Reply: #28
  18. Barbara Simoes
    Has anyone tried this using leftover cooked cauliflower? I would like to use cooked cauliflower, mash it and then add eggs, etc. It seems that would be a time-saver and just a whole lot simpler!
  19. Geri Mitchell-Brown
    These are great! THank you! I made 6 fritters out the 4 servings recipe. I had 2 for breakfast, topped with swiss cheese and avocado (so yummy). I have 4 leftover for another morning with no additional cooking. I put in less onion than called for in recipe, personal preference.
  20. Bernadette
    I have tried almost every dish that was given for the day. I have loved each one . I have started to prep one day after buying my groceries for the week putting them in baggies. Lable them and you have. An easy time. They are all so yummy. My husband who was always so picky loves each dish. I add a salad or greens to my dishes. I also when making pancakes, I add a pinch [1/4 teaspoon] of baking powder to them they fluff up nicely, and stick together . Sometime you need to tune the recipe a bit.
    Also just for your information. Starting my second week I've dropped 8 lbs. I'm very happy
    These 8 lbs make me feel so much lighter. I have also lost more inches then weight. Happy eating my friends. Love this diet or should say healthy way of eating.
  21. Preya
    Can we substitute the eggs with something? i am vegan
  22. Jackie
    The next is a great "bread":
    1/2 spoon of psyllium or 1 spoon of almond flour
    1 and 1/2 spoon of almond butter
    1/2 tea spoon of backing powder
    A pinch of salt
    1 egg

    Mix everything together, and put the mix in an 5 inch pan to oven for 12-15
    minuts
    Amazing!!

    Reply: #23
  23. Ian
    What temperature did you put your oven at?
    Have you tried swapping baking powder for creme de tartar?

    Thanks,

  24. Naomi
    Made these with some added dill and served with baked salmon. Delicious, thank you.
    Reply: #25
  25. Liz
    Woops Naomi I accidentally clicked "report" your comment! What a good idea, I'm going to try what you did!
  26. Mary
    OK, so how does everyone get these to come out looking delicious as in the photograph???????
    Mine look bland, taste bland and very "not"crispy, and are somewhat unappetizing. What is the solution?
  27. Lisa
    Love these! Remind me of German pancakes from when I was young. Mary, mine weren't perfect circles but they had the golden brown tones like pics with a crispy type outside like hash browns. I've only done them once, but I think the secret is getting a full 4 oz of butter that they "fry" in and doing it just slighting above medium slowly for the 4-5 minutes they suggest. Make sure you got the salt, pepper, and onion in there for the right about of cauliflower. Will make this over again!!
  28. alan
    I haven't tried this particular recipe yet, but my wife uses her food processor ( I think it's called a ninja) to rice/grate the cauliflower, and it works real well. If you buy it already riced, you pay quite a bit more.
  29. 1 comment removed
  30. Karen
    Awesome!! I used Trader Joe’s Organic Frozen Cauliflower rice (12 oz) and otherwise just as printed for 4 servings. A 1/3 c measure made exactly 8 4” cakes. Delicious served with sour cream. Just like potato latkes. Yum!!
  31. Susie
    This mixture separated before cooking. Could I use zero carb whey protein isolate to thicken, you know the kind that we used in the Keto pizza?
  32. Sam
    I've made these three times and the wife loves them. I add 2 tsp of minced garlic to the four serving recipe; it yields a nice subtle flavor that we find just about perfect. Serve them topped with cheddar cheese and sunny-side-up eggs and sausage on the side. Perfect!

    @Susie: I've used flax meal to thicken the mixture, but not sure it really helped. Draining any juice before adding the eggs and constantly stirring the mixture as you spoon it into the pan seems to be the best solution. If you watch the liquid in the mixture as it congeals during cooking it helps you gauge when they are ready to turn.

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