Onion & Chive Cauliflower Hashbrowns {Keto & Grain-Free}
Serves 2
These a hashbrown-lover approved to taste just like the real thing, only better! Macros: Calories: 93 / Fat 6g / Carb 6g / Fiber 2g / Protein 5g / Net Carbs: 4g
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
- 2 cups riced cauliflower (about half of one large head of cauliflower)
- 1 large egg
- 1/4 tsp salt
- a couple cranks of fresh pepper
- 1 tbsp finely diced onion
- 1 tsp finely diced green pepper
- 1 tsp finely diced red pepper
- 1 small block of onion & chive Cotswold cheese
- 1/2 tbsp olive oil
Instructions
- In a bowl, combine cauliflower, egg, salt, pepper, onion, green pepper and red pepper until thoroughly combined (the egg will help everything stick together).
- 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.
- Let sit and cook until brown and crispy underneath, about 4-5 minutes.
- Use a spatula to flip the hashbrown.
- Using a cheese grater, grate a generous amount of the onion and chive cotswold cheese over the hashbrown.
- Let the hashbrown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
- Remove from your pan with a spatula, and repeat with the second half of the “batter”.
- Enjoy!
Notes
- In my photo, I’ve sprinkled microgreens over the top, but you don’t need to unless you want to!
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