Paleo hash browns that won’t make you miss the ones from McDee’s!
What was one of my guilty pleasures growing up? Two words– Hash. Browns. (or is that one word?). Not just any hash browns, but the ones from McDonalds. Someone recently asked me if I had to get something from McDees today what would it be? Without batting an eye my response was “hotcakes and hash browns”. Fortunately the days of fast food for breakfast are behind me, but I won’t deny the enjoyment I got out of every crunchy bite of those perfectly oval shaped taters.
In recent years cauliflower has become one of the most popular vegetables for its versatility in cooking. Grocery stores can’t keep enough of them in stock! Seriously though, it’s literally sold out in Stop and Shop Every. Damn. Week.
Cauliflower is being used as a replacement in everything.
I.e: Mashed potatoes→ mashed cauliflower
Rice→ cauliflower rice
Breadsticks→ cauliflower breadsticks
What’s next? Cauliflower waffles?!
I’ll tell you the next big thing— cauliflower hash browns.
This recipe is the answer to your hash brown cravings. We’ve even added some plantains to bind these bad boys together and add a tropical twist! Top with an egg or a dollop of plain greek yogurt for an extremely satisfying, tasty and filling breakfast (may even feel a little nostalgic!).
Got leftover plantain? Slice em thin and fry them in the remaining coconut oil for a few minutes on each side. Enjoy as a snack for later! 🙂
- 2 cups cauliflower rice
- ½ medium plantain, mashed
- 1 egg (1 flax or chia egg)
- 2 tbsp yellow onion, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- ½ teaspoon of paprika
- 2 tbsp coconut oil
- Green onions, for garnish
- Grate cauliflower or place in food processor until rice like consistency.
- Put cauliflower rice in microwave safe container and add a dash of salt. Microwave for 3 minutes. Let cool and then pour over cheese cloth. Squeeze out all liquid and place the cauliflower back into the bowl.
- Add egg, mashed plantain, minced onion, salt, pepper, garlic powder and paprika into cauliflower rice.
- In a large pan over medium heat, heat coconut oil.
- Split mixture into four parts, forming into hash brown shapes on pan.
- Using a spatula, flatten each patty down and keep from spreading apart.
- Cook for about 3-4 minutes on each side or until browned, letting the cauliflower and onions cook thoroughly.