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Cauliflower Hash Browns

Hash browns are a fried American breakfast staple. If you’ve always liked this dish but wished there were less carbs and oil, then why not try this low-fat, low-carb alternative. Instead of potatoes, we’re using the vegetable that’s a favorite among keto and low-carb dieters–cauliflower. ,/p>

This low-carb dish has all the flavors and crunch of real hash browns, without the guilt. Paired with a side of spinach and poached eggs, it makes up an even more nutritious and satisfying meal. Who knew that hash browns could ever be part of a healthy diet?

Ingredients:

1 cup cauliflower, grated or chopped
3 eggs
1 shallot, finely chopped
1 tsp table salt
3 cups raw spinach
1 tsp lemon juice
1 tbsp white vinegar
1 tbsp olive oil

  • Prep Time: 10 min.
  • Cook Time: 15 min.
  • Total Time: 25 min.

  • SERVINGS

    1

  • PROTEIN (g)

    19

  • CALORIES PER SERVING

    242

  • FAT (g)

    8

391

  • CARBOHYDRATES (g)

    23

Directions:

  1. Grate or chop the cauliflower until you get pieces about the size of rice grains. You can also use a food processor for this step.
  2. Combine cauliflower with chopped shallot, one egg, and salt. Let sit for five minutes.
  3. Heat a skillet over medium-high heat. Pour a little bit of olive oil and spread the cauliflower mixture into a thin layer.
  4. Sear on one side for 4-5 minutes or until it starts to brown. Then, flip carefully and sear the other side.
  5. While cauliflower is cooking, poach the remaining eggs. First, bring a pot of water with a tablespoon of vinegar to a gentle boil. Carefully crack two eggs into the water and cook for 2 minutes at a gentle simmer.
  6. When the hash brown are done cooking, wilt the spinach in the same pan with a splash of water and a squeeze of lemon. Season with salt to taste.
  7. Plate the hash browns, wilted spinach, and poached eggs. Enjoy!