Recipe Share

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
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 2 cups riced cauliflower (about half of one large head of cauliflower)
  2. 1 large egg
  3. 1/4 tsp salt
  4. a couple cranks of fresh pepper
  5. 1 tbsp finely diced onion
  6. 1 tsp finely diced green pepper
  7. 1 tsp finely diced red pepper
  8. 1 small block of onion & chive Cotswold cheese
  9. 1/2 tbsp olive oil
  1. In a bowl, combine 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 hashbrown.
  6. Using a cheese grater, grate a generous amount of the onion and chive cotswold cheese over the hashbrown.
  7. Let the hashbrown 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!
  1. In my photo, I’ve sprinkled microgreens over the top, but you don’t need to unless you want to!
By Amanda C. Hughes

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