Cauliflower Hashbrowns
A low-carb, keto-friendly cauliflower hashbrown alternative offers a delicious addition to breakfast or brunch.
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Instructions
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Preheat the oven to 400 F and line a baking sheet with parchment paper.
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Chop cauliflower florets and stem; peel and dice onion. Pulse in a food processor until diced.
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Add salt, then pulse until minced; let sit for 10 minutes.
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Transfer the cauliflower-onion mixture to a clean towel or cheesecloth and squeeze out all excess moisture.
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Combine the drained mixture with cheese, egg, cornstarch, garlic powder, pepper, and chives in a large bowl; mix thoroughly.
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Form six 1/3 to 1/2-inch thick patties on the prepared baking sheet, brush with oil, and sprinkle with salt.
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Bake for 30 to 40 minutes until browned, then cool on the pan for 5 minutes before serving.