Low Carb Hash Browns

IMG_2366I have always loved hash browns and frequently would “cheat” and eat them. They just tasted so good and the eggs looked so sad without a serving of hash browns next to them. Really, seriously, I just felt SO sorry for those lonely eggs and took one for the team every time I would eat them…

Well NO MORE! I have discovered the deliciousness of hash browns made with cauliflower. A while back, I posted a mashed cauliflower recipe that is super decadent and rich–this recipe is quite the opposite. These cauliflower hash browns are light and crispy. They have a subtle taste that makes them versatile–I will often eat the leftovers as a rice/pasta substitute. They can be used in a casserole or even made into “potato” pancakes. Your options are limitless.

I small head of cauliflower (will measure at 2 cups once cooked and “riced”)
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp onion powder/flakes
1 tsp paprika
a dash of black pepper

Preheat oven to 375. Steam cauliflower until you can easily pierce it with a fork. “Rice” the cauliflower by using your “ricer”/shredder attachment on your food processor (if you don’t have one use chop the cauliflower up into tiny pieces).IMG_2356

Using a medium sized bowl, mix the riced cauliflower with the seasonings.  Lightly oil a baking sheet and spread the cauliflower onto it in a thin layer. Bake for 15 mins, remove and flip/stir, bake for another 10 minutes.

Let cool and enjoy!


Like what you see? Love what you taste? Satisfy your cravings…subscribe and be the first to get Craving Organic’s newest recipes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s