These low carb 4-ingredient cauliflower hash brown patties are my answer to those diner-style breakfasts I grew up on, without all the potatoes. Out here in the Midwest, a plate of crispy hash browns next to eggs and bacon is just how you start the day, and my husband swore these were the real thing the first time I slipped them onto his plate. They’re simple, thrifty, and use everyday ingredients, but the texture and flavor will take you right back to that old-fashioned counter stool at the local café—crispy, lacy edges, tender centers, and just enough richness to feel like a treat without the guilt.
Serve these cauliflower hash brown patties hot from the skillet with eggs any style and a couple strips of bacon or sausage for a hearty low carb breakfast. A dollop of sour cream or a drizzle of sugar-free ketchup on the side makes them feel even more like diner fare. They’re also good under a slice of melted cheese, topped with avocado, or used as a base for a simple fried egg sandwich. For supper, I like them next to a grilled pork chop or baked chicken and a green salad, letting those crispy edges stay the star of the plate.
Low Carb Cauliflower Hash Brown Patties
Servings: 4
Ingredients
4 cups finely riced cauliflower (fresh or thawed from frozen, packed)
2 large eggs, beaten
1 cup shredded sharp cheddar cheese, packed
1 teaspoon kosher salt (plus more to taste)
Neutral oil or bacon grease, for frying (enough to lightly coat the pan)
Directions
Prepare the cauliflower: If using fresh cauliflower, remove leaves and core from 1 medium head, then cut into florets. Pulse the florets in a food processor until they resemble fine rice, being careful not to turn them to mush. Measure out 4 firmly packed cups. If using frozen riced cauliflower, thaw completely and measure 4 packed cups.
