Riced Cauliflower Hash Browns

I do miss fried potatoes while on the Keto Diet.  French fries, cottage fries, waffle fries, hash browns:  we all love the crunchy exterior and the soft interior.  While researching cauliflower hash browns, I ran into the same issue as with cauliflower tots… they contained additional flower or potato to help as a binder.   After additional research, I came up with these hash brown patties.



16 oz riced cauliflower

1/2 grated onion (or less)

1/4 Cup egg substitute (may also use 1 fresh egg well beaten)

Grated Parmesan cheese


  1. Microwave the riced cauliflower 3-5 minutes, until the grains are soft with little crunch.
  2. Squeeze the liquid out of the cauliflower through several layers of cheesecloth and place in a large mixing bowl.
  3. Add the grated onion and egg.  Mix well.
  4. Add enough grated Parmesan cheese to allow you to form firm patties.  Let firm up for about 15 minutes while the Parmesan soaks up a little moisture.
  5. Transfer patties to a hot non-stick skillet with a small amount of melted butter.
  6. Brown patties until brown on each side (about 5 minutes each).
  7. Remove to a plate lined with paper towels.




These were passable hash browns!

For the appropriate texture, be sure to cook the cauliflower long enough so that the grains are soft with just a little crunchiness.  Undercooking the riced cauliflower won’t be solved by cooking the patties longer.  Mine were a little crunchy…..think of it as hash browns where the potatoes aren’t fully cooked.

I got feedback at home that the onion was a little overpowering.  If you are not a big fan, you might want to cut back or make a little test patty and see if you want to add more.  Finely chopped green onions are another option as a substitute.

Fry the patties at high temp and a little darker than usual to obtain maximum crunch.

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