Cauliflower Potato Hash Brown

“A healthier twist on traditional hash browns with fewer carbs, more antioxidants, and extra fiber. Perfect for breakfast, any meal, or even as a snack.“

These Cauliflower Potato Hash Browns are a nutritious alternative to the classic hash brown, combining the comforting flavors of potatoes with the health benefits of cauliflower. Packed with fiber and antioxidants, these patties are baked, not fried, for a guilt-free indulgence.

For 5 Patties

• 1 cup cauliflower florets (processed or grated)
• 1 cup red potato (processed or grated)
• 1/4 cup onion, chopped (processed or grated)
• 1/4 cup chickpea flour
• 1 tbsp arrowroot starch or cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp salt

Preparing the Hash Browns

1. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
2. Use a food processor or box grater to process the cauliflower, red potato, and onion until they have a crumbly texture.
3. In a separate bowl, combine the chickpea flour, arrowroot starch, garlic powder, and salt. Stir well to mix.
4. In a large mixing bowl, combine the processed vegetables with the dry ingredients. Mix thoroughly to form a batter.
5. Divide the batter into 5 equal portions and shape them into patties approximately 3 x 2 inches.

Baking the Patties

1. Place the patties on the prepared baking sheet and bake for 15 minutes.
2. Flip the patties and bake for an additional 5 minutes until golden and crisp.

Cauliflower is a low-carb, high-fiber vegetable rich in antioxidants like vitamin C and phytonutrients that help reduce inflammation. It’s a versatile ingredient that’s great for lightening up traditionally carb-heavy dishes.

• For extra crispiness, lightly spray the patties with olive oil before baking.
• Add fresh herbs like parsley or chives to the batter for added flavor.
• Serve with a dollop of Greek yogurt, guacamole, or your favorite dipping sauce.
• Make it spicier by adding a pinch of cayenne or red chili flakes.

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