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Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Low-Carb Cauliflower Hashbrowns

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Prep Time

20 Minutes

Cooking Time

20 Minutes

Servings

6–8 hashbrowns

Crispy, cheesy, and golden on the outside with a tender, savory inside — these cauliflower hashbrowns are a lighter, low-carb twist on the breakfast classic. With cottage cheese and shredded cheese for richness, plus cauliflower rice as the base, they’re the perfect balance of comfort food flavor and healthier ingredients.

Why You’ll Love These Cauliflower Hashbrowns

Traditional hashbrowns are delicious, but they’re usually loaded with carbs from potatoes and oil. These cauliflower hashbrowns mimic everything you love about the classic version — crispy edges, cheesy flavor, and fluffy insides — but with a low-carb twist. By using cottage cheese for creaminess and protein, plus a little shredded cheese for flavor, these bites feel indulgent while staying light and nutrient-packed.

They’re also incredibly versatile. You can serve them at breakfast with eggs and avocado, as a savory snack with dipping sauces, or as a side dish with grilled meats and veggies. Meal prep friendly, freezer friendly, and kid-approved — they’re a recipe you’ll want to make again and again.

Equipment

  • Skillet or frying pan
  • Mixing bowl
  • Measuring cups & spoons
  • Blender or food processor
  • Muffin tin
  • Cooking spray or butter
  • Oven

Ingredients

Low-Carb Cauliflower Hashbrowns

  • 1 package frozen cauliflower rice (thawed & drained)
  • 1 cup cottage cheese
  • ¼ cup shredded cheese (cheddar or mozzarella)
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt, to taste

Instructions

  • Step 1: Preheat oven
    Set oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
  • Step 2: Cook the cauliflower rice
    In a skillet over medium heat, cook the thawed cauliflower rice until tender and most of the moisture has evaporated, about 5–7 minutes. This step is key for getting crispier hashbrowns. Let cool slightly.
  • Step 3: Blend the cottage cheese
    Add cottage cheese to a blender or food processor and blend until smooth and creamy. This gives the hashbrowns a velvety texture without needing flour or starch.
  • Step 4: Mix ingredients
    In a large mixing bowl, combine the cooked cauliflower rice, blended cottage cheese, shredded cheese, garlic powder, paprika, and a pinch of salt. Stir until the mixture is sticky and well combined.
  • Step 5: Fill the muffin tin
    Spoon the mixture evenly into the prepared muffin cups, pressing down gently to help the patties hold their shape.
  • Step 6: Bake
    Bake for 30–35 minutes, until golden and crispy around the edges. For extra crispiness, place under the broiler for 2–3 minutes at the end.
  • Step 7: Cool & serve
    Let the hashbrowns cool slightly before removing from the tin. Serve warm with your favorite low-carb toppings or dipping sauces.

Special Notes

  • 🧀 Cheese Options – Try parmesan for a nutty flavor, mozzarella for extra gooeyness, or pepper jack for a spicy kick.
  • 🌱 Add Veggies – Mix in finely chopped spinach, bell peppers, or zucchini for color and nutrients.
  • 🥓 Protein Boost – Add cooked, crumbled bacon or diced ham into the mixture before baking.
  • ✨ Texture Tip – Make sure to squeeze as much water as possible from the cauliflower rice for the crispiest results.

Serving Ideas

  • Classic Breakfast: Pair with scrambled eggs, avocado slices, and turkey bacon.
  • Snack Time: Serve with sugar-free ketchup, ranch, or a creamy garlic dip.
  • Lunch or Dinner: Use as a side dish alongside grilled chicken, steak, or fish.
  • Brunch Board: Add to a spread with smoked salmon, cream cheese, and fresh veggies.

Make-Ahead & Storage Tips

  • Meal Prep: Make a batch ahead of time and store in the fridge for quick breakfasts or snacks.
  • Refrigerate: Store in an airtight container for up to 4 days. Reheat in the oven or air fryer for best crispiness.
  • Freeze: Bake, let cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat directly from frozen at 375°F until hot and crisp.

Nutrition Breakdown (per hashbrown – approximate, based on 8 servings)

  • Calories: 90
  • Protein: 7g
  • Fat: 5g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Net Carbs: 2g

Note: Values may vary depending on cheese choice and portion size.

Frequently Asked Questions

Can I use fresh cauliflower instead of frozen?

Yes! Just pulse fresh cauliflower florets in a food processor until rice-like. Sauté briefly and drain well before using.

Do I need a muffin tin?

No. You can shape the mixture into patties and pan-fry them in a lightly greased skillet for 3–4 minutes per side until crispy.

Can these be made dairy-free?

Yes. Swap cottage cheese for dairy-free cream cheese or blended silken tofu, and use vegan shredded cheese.

How do I make them extra crispy?

Be sure to remove as much moisture as possible from the cauliflower and press the mixture firmly into the muffin tin. A few minutes under the broiler also helps.

Are these keto-friendly?

Yes! With just 2 net carbs per serving, they’re a perfect addition to a keto lifestyle.

Final Thoughts

These Low-Carb Cauliflower Hashbrowns prove that you don’t need potatoes to enjoy crispy, golden, cheesy goodness. They’re easy to make, freezer-friendly, and endlessly customizable.

Ideal for meal prep, brunch spreads, or anytime you want a savory snack that doesn’t weigh you down.

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