Onion & Chive Cauliflower Hash Browns

The loss of potatoes when eating ketogenically is kind of a bummer in the beginning. First, you’re all, “damn the root veggies!” then you’re all, “I have to give up sweet potatoes too? MY PALEO FRIENDS SAY THEY’RE JUST FINE.”

Chin up, kid. Although it seems like the dirty, evil cousin that isn’t a potato, cauliflower actually subs in deliciously for some potato recipes with the right ingredients (even though it smells less like a flower and more like a foot when you’re ricing it).

Laughs aside (I hope you laughed), this cauliflower hash browns recipe is super tasty and even my hashbrown connoisseur husband says it tastes just like the real thing. You can find onion and chive Cotswold cheese (also goes by Cotswold-Double Gloucester) at most grocery stores and definitely a good cheese shop. It’s easy to identify because it’s bright orange with green chives in it. I really hope you love this recipe as much as I do, so you can kick potatoes to the curb once and for all! 🙂

Onion & Chive Cauliflower Hash Browns

Servings: 2

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Nutritional Facts: 4g Net Carbs| 93 Calories | 6g Fat | 6g Carbs | 5g Protein | 2g Fiber

Ingredients:

• 2 cups riced cauliflower (about half of one large head of cauliflower)
• 1 large egg
• 1/4 tsp salt
• a few cracks of fresh black pepper
• 1 tbsp finely diced onion
• 1 tsp finely diced red pepper
• 1 tsp finely diced green pepper
• 1 small block Cotswold Cheese (also labeled as Double Gloucester Cheese with Onion & Chives)
• 1/2 tbsp olive oil

Steps:

1. In a bowl, combine riced cauliflower, egg, salt, pepper, onion, green pepper, and red pepper until thoroughly combined (the egg will help everything stick together).
   
   
   
2. In a small pan over medium-high heat, add olive oil.
3. Once the pan is hot and olive oil rolls around easily in the pan, use a large spoon to scoop half the cauliflower mix into the pan. Use the spoon to flatten the cauliflower down to about 1/3 inch thick, and also to smooth around the side so that it’s in a round or rectangle shape.
4. Let sit and cook until brown and crispy underneath, about 4-5 minutes.
5. Use a spatula to flip the cauliflower hash brown.
6. Using a cheese grater, grate a generous amount of the onion and chive Cotswold cheese over the hash brown.
7. Let the cauliflower hash brown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
8. Remove from your pan with a spatula, and repeat with the second half of the “batter”.
9. Enjoy!
   

Tip: You can usually find Cotswold cheese in your grocery store, there’s no need to find a specialty cheese shop. In England, this type of Double Gloucester cow’s milk cheese is considered “Pub Cheese”. If they don’t have Cotswold, seek out an onion & chive flavor in a young soft Gouda or cheddar.

Onion & Chive Cauliflower Hash Browns

Print Recipe

5 from 1 review

This cauliflower hash browns recipe is super tasty and even my hashbrown connoisseur husband says it tastes just like the real thing.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 Servings 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• 2 cups riced cauliflower (about half of one large head of cauliflower)
• 1 large egg
• 1/4 tsp salt
• a few cracks of fresh black pepper
• 1 tbsp finely diced onion
• 1 tsp finely diced red pepper
• 1 tsp finely diced green pepper
• 1 small block Cotswold Cheese (also labeled as Double Gloucester Cheese with Onion & Chives)
• 1/2 tbsp olive oil

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Instructions

1. In a bowl, combine riced cauliflower, egg, salt, pepper, onion, green pepper, and red pepper until thoroughly combined (the egg will help everything stick together).
2. In a small pan over medium-high heat, add olive oil.
   Once the pan is hot and olive oil rolls around easily in the pan, use a large spoon to scoop half the cauliflower mix into the pan. Use the spoon to flatten the cauliflower down to about 1/3 inch thick, and also to smooth around the side so that it’s in a round or rectangle shape.
3. Let sit and cook until brown and crispy underneath, about 4-5 minutes.
4. Use a spatula to flip the cauliflower hash brown.
5. Using a cheese grater, grate a generous amount of the onion and chive Cotswold cheese over the hash brown.
6. Let the cauliflower hash brown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
7. Remove from your pan with a spatula, and repeat with the second half of the “batter”.
8. Enjoy!

Notes

Tip: You can usually find Cotswold cheese in your grocery store, there’s no need to find a specialty cheese shop. In England, this type of Double Gloucester cow’s milk cheese is considered “Pub Cheese”. If they don’t have Cotswold, seek out an onion & chive flavor in a young soft Gouda or cheddar.

Nutrition

• Serving Size: 2
• Calories: 93
• Fat: 6g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 5g

If this recipe has convinced you to love cauliflower hash browns, then be sure to try my Keto Homefries with Caramelized Cauliflower, Onion & Peppers next.