Description
These cauliflower Hash browns come out crisp on the outside and soft in the middle, with just enough cheesy bite. They’re simple, a little messy to make, but worth every squeeze of that cauliflower.
Ingredients
Units
Scale
- 1 medium head of cauliflower, grated
- 1/2 tsp salt (for drawing out moisture)
- 1/3 cup chives, chopped
- Black pepper, to taste
- Pinch of salt (very little needed, you do not want to have it overly salty)
- 2 eggs
- 2 tbsp olive oil
- 2 tsp garlic, minced
- 1/2 tsp dried basil
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Flip a baking tray upside down, grease it lightly, line it with parchment paper, then grease the paper again. This helps prevent the bottoms from over-browning.
- Add the grated cauliflower to a bowl with 1/2 tsp salt, give it a quick mix, and let it sit for 20 minutes. It’ll release quite a bit of water, so don’t skip this part.
- Transfer the salted cauliflower into a clean tea towel or cheesecloth and squeeze out as much liquid as you can.
- The drier it is, the crispier your Hash browns will be.
- Place the drained cauliflower back into a bowl.
- Add 1/3 cup chopped chives, black pepper to taste, a pinch of salt, 2 eggs, 2 tbsp olive oil, 2 tsp minced garlic, 1/2 tsp dried basil, and 1/2 cup Parmesan cheese.
- Mix until everything’s evenly combined. It’ll feel slightly sticky but should hold together.
- Divide the mixture into 6 portions directly on the prepared tray.
- Shape into thick squares or rounds (2 to 3 cm) using your hands. Don’t flatten them too much, or they won’t stay tender inside.
- Bake for 25 to 30 minutes until set and lightly browned.
- If you want a bit more colour, leave them in for an extra few minutes at the end.
- Let them cool slightly before lifting off the tray; they firm up as they sit.
Notes
Created, prepared, tried, and tested by Gail
