Hashbrowns have been very scarce on my table of late both because of the high-glycemic index of regular white potatoes and the amount of fat that is typically added. Enter cauliflower hash—a very big surprise for my taste buds. I like to partner cauliflower hash with brain waffles for breakfast or brunch. I think you’ll be pleasantly surprised with how good they are. I certainly was!
- ½ cauliflower, grated
- ½ cup minced onion
- 3 golden potatoes grated
- 2 clove minced garlic
- 1 egg replacer (or equivalent of 1 egg in whites or eggbeaters)
- ½ tsp Himalayan salt
- ½ pepper
- 1 tsp coconut oil
- Other seasoning to taste, if desired
Spray frying pan with coconut oil and place over medium heat. Add minced onion and cook over low heat.
While onion is cooking, place grated cauliflower in the microwave for 2 minutes to soften. Then microwave grated potatoes for 3-4 minutes.
In a large bowl place cauliflower, grated potatoes, all seasonings, and remaining ingredients. Mix well.
Pour into frying pan, cover, and let cook for about ten minutes. Spray with coconut oil and turn over when beginning to brown.
Cover and let cook again for 10 minutes or so until cooked and browned.
Serve with anything with which you would ordinarily serve regular hashbrowns.
If there are leftovers, refrigerate for a day or two and then reheat in a frying pan sprayed with coconut oil.