NO-POTATO CAULIFLOWER HASH BROWNS ARE YOUR FAVORITE NEW …
Provided by: Teresa Sabga
Yield: 3 servings (3 hash browns each)
|½ cup head cauliflower|
|1 tablespoons egg|
|¼ tablespoon mixed cheese|
|3 teaspoons minced onions|
|1 teaspoon chopped chives|
|¼ tablespoons garlic powder|
|2 ⅛ teaspoon black pepper|
|coconut oil, or Land O Lakes Salted Butter, for frying|
- Using a box grater with medium holes, grate half a head of cauliflower over a small mixing bowl to make cauliflower rice. Here’s a shortcut version if you’re willing to wash one more dish: Pulse half the cauliflower in a food processor.
- Pat and press down on the cauliflower rice with dry paper towels to squeeze out any excess moisture. If you skip this step, there’s a slight chance that your hash browns will be soggy and brittle.
- Crack an egg into a ramekin, beat to combine the whites and yolk, and stir into the cauliflower rice. Add cheese and minced onions; stir. Season with garlic powder, salt, and black pepper, and stir again.
- Melt 2 tablespoons coconut oil or Land O’Lakes Butter in a cast-iron skillet over medium heat.
- Shape into 10 to 12 circular patties, pressing firmly together with your hands. Only place three hash browns in the skillet at a time. Cook for 5 minutes on each side, or until golden brown.
- Serve hot with a generous dollop of yogurt, sour cream, applesauce, ketchup, or whatever your heart desires.