Cauliflower Hashbrowns

Hash browns are one of my favourite side dishes of all time. They are great to have for breakfast but since making these cauliflower hash browns I have found myself adding them as a side dish to a variety of meals. These hash browns are surprisingly tasty and quick and easy to make.

Serves – Makes 4-6 hash browns

Cooking Time – 10 mins


  • 1/2 cauliflower head
  • 2 free range eggs
  • 1 red onion diced
  • 1 tsp. garlic powder
  • 1/2 teaspoon cayenne pepper
  • Pink Himalayan Salt to taste
  • 1 tablespoon coconut oil or olive oil


  • You can either grate the cauliflower head or use a food processor to shred it but make sure the setting is not to fine.
  • Combine the shredded cauliflower with the diced onion and the eggs and mix well
  • Add salt, cayenne pepper, garlic powder, and stir into the mix.
  • Heat 1 tsp. coconut oil over medium-high heat.
  • Add the cauliflower mixture to the pan in hash brown sized clumps. You made to do this in separate stages depending on the size of the pan.
  • Gently press down with a spatula to flatten the mixture into the same of the hash brown. Be careful not to press to hard and keep the hash brown together as much as possible.
  • Cook for 3-4 minutes on this side.
  • Carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook or until cooked to your liking.
  • Remove from the pan and serve.

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