Preheat oven 180 C.
Turn a baking tray over, grease, place a sheet of parchment paper then grease again.
I used a medium sized Swiss roll baking tin.
Turning the tray over is to prevent the Hashbrowns burning.
1 x Medium head cauliflower.
Grated into a bowl, sprinkle with 1/2 tsp salt, stir and set aside for 20 minutes on the counter.
I a clean bowl place a clean tea towel or cheesecloth add cauliflower and wring all the water out. Once all the water is removed add cauliflower to bowl, add 1/3 cup chopped chives, black pepper, pinch of salt, 2 eggs, 2 tbsp olive oil, 2 tsp minced garlic, 1/2 tsp dried basil, 1/2 cup parmesan cheese.
Stir mixture and divide mixture into 6 equal squares smoothing out with your hands working on the baking tray.
Form them quite thick dont flatten them. Bake for 25 to 30 minutes until done. Makes 6 Hashbrowns.
Recipe source: Goodful
Prepared, tried and tested by: Gail Haselsteiner
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