Cauliflower Hash Browns

Looking for a side dish or something for the breakfast table? Cauliflower hash browns are a light choice for both and beyond! Better than potatoes!

As I recently have some time, I had been searching on the web the other day. In need of fresh, challenging ideas, inspiring recipes that I have never tasted before, to astonish my loved ones with. Hunting for a while unfortunately could not discover too many interesting stuff. Right before I wanted to give up on it, I ran across this delightful and easy dessert by chance. It seemed so yummy on its image, it required instant action.

It had been simple enough to imagine the way it is created, its taste and just how much my husband will enjoy it. Actually, it is quite easy to please him when it comes to puddings. Anyway, I visited the website: Suncakemom and used the step by step instuctions which were coupled with great pictures of the operation. It really makes life much easier. I can imagine that it’s a slight inconvenience to take pics down the middle of baking in the kitchen because you typically have gross hands so that i highly appreciate the time and energy she placed in to build this post .

That being said I am encouraged to present my own, personal recipe in a similar fashion. Thanks for the concept.

I had been tweaking the initial recipe create it for the taste of my loved ones. Need to tell you that it was a great success. They enjoyed the flavor, the structure and loved getting a delicacy like this in the midst of a hectic workweek. They basically demanded even more, more and more. Thus the next time I’m not going to make the same miscalculation. I am going to multiply the quantity .

This keto hash brown recipe is from SunCakeMom.

Rice the cauliflower with a food processor or with any other old school method like a shredder. If we are after a bit drier hash brown it is recommended to remove some of the water that is in the cauliflower. This can be done by simply salting the riced cauliflower and let it sit for about 20 minutes. If we are in the rush we can steam it or simply toss the whole thing into the microwave oven for 2 minutes.

Shred the cheese in case if it’s not shredded already.

Finely cut the onion up using a food processor or a trusty sharp knife with the roller technique.

Using a kitchen towel or cheese cloth squeeze out as much liquid as possible from the salted, steamed or microwawed shredded cauliflower.

Put all the ingredients into a big enough bowl and mix well together.

Make little apricot sized balls out of the mixture and place one batch onto a low to medium heat oiled or buttered frying pan.

Press them gently but firmly with a spatula so they take up a round shape. Make sure the oil is hot enough before spreading the balls out.

Fry each side on low to medium heat until golden brown. This should take about 5 minutes for each side. It tends to stick and burn so check regularly but carefully as it falls apart easily before a crust is formed. A spatula is a must for stainless steel frying pans.

Optionally cauliflower hash browns can be made in the oven too. Use a parchment paper and bake them until golden brown for about 30-40 minutes at 350°F / 180°C.

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