No-Potato Cauliflower Hash Browns Are Your Favorite New Breakfast Side

Ingredients

• ½ cup head cauliflower
• 1 tablespoons egg
• ¼ tablespoon mixed cheese
• 3 teaspoons minced onions
• 1 teaspoon chopped chives
• ¼ tablespoons garlic powder
• ¼ salt
• 2 ⅛ teaspoon black pepper
• coconut oil, or Land O Lakes Salted Butter, for frying

Instructions

1. Using a box grater with medium holes, grate half a head of cauliflower over a small mixing bowl to make cauliflower rice. Here’s a shortcut version if you’re willing to wash one more dish: Pulse half the cauliflower in a food processor.
2. Pat and press down on the cauliflower rice with dry paper towels to squeeze out any excess moisture. If you skip this step, there’s a slight chance that your hash browns will be soggy and brittle.
3. Crack an egg into a ramekin, beat to combine the whites and yolk, and stir into the cauliflower rice. Add cheese and minced onions; stir. Season with garlic powder, salt, and black pepper, and stir again.
4. Melt 2 tablespoons coconut oil or Land O’Lakes Butter in a cast-iron skillet over medium heat.
5. Shape into 10 to 12 circular patties, pressing firmly together with your hands. Only place three hash browns in the skillet at a time. Cook for 5 minutes on each side, or until golden brown.
6. Serve hot with a generous dollop of yogurt, sour cream, applesauce, ketchup, or whatever your heart desires.