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Cauliflower Hash Browns with Eggs

Cauliflower Hash Browns with Eggs

Cauliflower Hash Browns with Eggs

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
food processor with grater attachment (or box grater)
2
large non-stick skillet
3
small frying pan
4
spatula
5
kitchen towel or cheesecloth
6
cutting board
7
knife

Ingredients

Vegetables

  • 1
    1 whole cauliflower head

Dairy & Eggs

  • 1
    2 each large eggs

Pantry

  • 1
    2 olive oil tablespoons
  • 2
    0.25 salt teaspoon
  • 3
    0.25 black pepper teaspoon

Optional

  • 1
    1 fresh chives or parsley (chopped) tablespoon

Directions

1

Prepare the Cauliflower

Wash the cauliflower thoroughly under cold running water. Remove the outer leaves and cut the head into florets.

2

Grate the Cauliflower

Using a food processor with a grater attachment, grate the cauliflower florets. If you don't have a food processor, you can use a box grater. Be careful when using a box grater, watch your knuckles!

3

Remove Excess Moisture

Place the grated cauliflower in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is important for crispy hash browns.

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4

Heat Skillet

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles gently. Be careful not to overheat the oil.

5

Cook the Hash Browns

Add the squeezed cauliflower to the skillet. Spread it evenly and season with salt and pepper. Cook for about 8-10 minutes, undisturbed, until the bottom is golden brown. A gentle lift with a spatula will show the browning progress.

6

Flip and Cook the Other Side

Flip the cauliflower hash browns carefully. If they are large, you can cut them into smaller pieces for easier flipping. Cook the other side for another 5-7 minutes until golden brown and crispy.

7

Prepare Eggs

While the hash browns are cooking, heat the remaining 1 tablespoon of olive oil in a separate small pan over medium heat. Once the pan is hot (a drop of water should sizzle), crack the eggs into the pan.

8

Cook Eggs to Preference

Cook the eggs to your preference. For sunny-side-up eggs, cook until the whites are set and the yolks are still runny (about 2-3 minutes). For over-easy eggs, flip the eggs after the whites are set and cook for about 1 minute more.

9

Serve

Carefully remove the hash browns from the skillet and place them on a plate. Top with cooked eggs. Garnish with fresh chives or parsley if desired. Serve immediately.

Recipe Tips

  • For extra flavor, add a pinch of garlic powder or onion powder to the cauliflower before cooking.
  • Make sure to squeeze out as much moisture as possible from the grated cauliflower. This is key to getting crispy hash browns.
  • Use a non-stick skillet to prevent the hash browns from sticking and burning.
  • If you don't have fresh herbs, dried herbs can be substituted. Use about 1/2 teaspoon of dried herbs.
  • For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

15g

Protein

18g

Fat

20g

Fiber

5g

Sugar

5g

Sat. Fat

5g

Sodium

400mg

Trans Fat

0g

Cholesterol

380mg

Potassium

500mg

Vitamin A

100%

Vitamin C

120%

Calcium

100%

Iron

2%

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