Cauliflower Hash Browns

low carb recipes

Less than 2g of net carbs per serve! These hash browns taste Amazing! Very versatile. Can be used as buns for burgers. As a side for eggs and bacon.

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

Category, Cooking MethodTags, , Rating
Servings2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)
Prep Time15 minsCook Time5 mins
Hash brown
 1 cup blitzed cauliflower
 1 tbsp psyllium husksBuy Now
 1 tbsp coconut oilBuy Now
 1 egg
 Salt and pepper to taste
Hollandaise
 1 egg yoke
 1 tbsp melted butter
 1 pinch cayenne pepper
 Squeeze of lemon juice
To serve
 2 slices of ham off the bone
 ¼ cup chopped baby spinach
 2 poached eggs
1

To prepare the hollandaise sauce, whisk the egg yolk, dripping the hot butter into the yolk slowly until combined. Add a pinch of cayenne pepper and lemon juice at the end.

2

Stir together the cauliflower hash brown ingredients, once combined leave to sit for 5-10 minutes

3

While hash brown mixture is sitting, poach eggs. Pour a thin layer of white vinegar on the base of a frying pan. Boil kettle and add boiling water to the pan until it reaches approximately 2cm deep. Once small bubbles form in the water, place eggs slowly into the pan and cook for around 2 minutes for a runny yolk (longer if a harder consistency is preferred).

4

Divide cauliflower hash brown mixture into 2 palm size proportions, gently patting to shape. Fry on hot pan on high heat. Once flipped, turn heat down to allow to cook evenly through the centre.

5

Serve hash browns layered with sliced ham, chopped spinach, poached egg, and drizzle with hollandaise.

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low carb recipes

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Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

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low carb recipes
Nutrition Facts

Servings 2


Amount Per Serving
% Daily Value *
Total Fat 26g16%
Net Carbohydrate 2g10%
Protein 16g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category, Cooking MethodTags, , Rating
Servings2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)
Prep Time15 minsCook Time5 mins
Hash brown
 1 cup blitzed cauliflower
 1 tbsp psyllium husksBuy Now
 1 tbsp coconut oilBuy Now
 1 egg
 Salt and pepper to taste
Hollandaise
 1 egg yoke
 1 tbsp melted butter
 1 pinch cayenne pepper
 Squeeze of lemon juice
To serve
 2 slices of ham off the bone
 ¼ cup chopped baby spinach
 2 poached eggs
1

To prepare the hollandaise sauce, whisk the egg yolk, dripping the hot butter into the yolk slowly until combined. Add a pinch of cayenne pepper and lemon juice at the end.

2

Stir together the cauliflower hash brown ingredients, once combined leave to sit for 5-10 minutes

3

While hash brown mixture is sitting, poach eggs. Pour a thin layer of white vinegar on the base of a frying pan. Boil kettle and add boiling water to the pan until it reaches approximately 2cm deep. Once small bubbles form in the water, place eggs slowly into the pan and cook for around 2 minutes for a runny yolk (longer if a harder consistency is preferred).

4

Divide cauliflower hash brown mixture into 2 palm size proportions, gently patting to shape. Fry on hot pan on high heat. Once flipped, turn heat down to allow to cook evenly through the centre.

5

Serve hash browns layered with sliced ham, chopped spinach, poached egg, and drizzle with hollandaise.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

5 Minutes

Ingredients

Hash brown
 1 cup blitzed cauliflower
 1 tbsp psyllium husksBuy Now
 1 tbsp coconut oilBuy Now
 1 egg
 Salt and pepper to taste
Hollandaise
 1 egg yoke
 1 tbsp melted butter
 1 pinch cayenne pepper
 Squeeze of lemon juice
To serve
 2 slices of ham off the bone
 ¼ cup chopped baby spinach
 2 poached eggs

Directions

1

To prepare the hollandaise sauce, whisk the egg yolk, dripping the hot butter into the yolk slowly until combined. Add a pinch of cayenne pepper and lemon juice at the end.

2

Stir together the cauliflower hash brown ingredients, once combined leave to sit for 5-10 minutes

3

While hash brown mixture is sitting, poach eggs. Pour a thin layer of white vinegar on the base of a frying pan. Boil kettle and add boiling water to the pan until it reaches approximately 2cm deep. Once small bubbles form in the water, place eggs slowly into the pan and cook for around 2 minutes for a runny yolk (longer if a harder consistency is preferred).

4

Divide cauliflower hash brown mixture into 2 palm size proportions, gently patting to shape. Fry on hot pan on high heat. Once flipped, turn heat down to allow to cook evenly through the centre.

5

Serve hash browns layered with sliced ham, chopped spinach, poached egg, and drizzle with hollandaise.

Cauliflower Hash Browns