Who says you can’t enjoy hash browns if you eat clean? These Cauliflower Hash Browns are the real deal and will satisfy your hash brown cravings. Plus, they’re low carb, gluten-free, keto, paleo, and so delicious!
In a large mixing bowl, combine the shredded cauliflower with eggs, green onion, sea salt, pepper, and garlic powder. Stir to mix well.
Heat 1/2 teaspoon olive oil over medium-high heat in a skillet or griddle.
Add 1/4 cup of the cauliflower mixture to the pan and gently press down with a spatula to flatten to be approx. 3 inches wide, working to keep the hash brown together as much as possible.
Carefully flip over and cook an additional 2-3 minutes to let the edges brown and the cauliflower cook through. Use the spatula to form back into a circular shape, as needed. Repeat with remaining mix. Note: there will be residual liquid left at the bottom of the mixing bowl - that is normal and can be discarded.
Garnish with chopped green onion, if desired, and serve hot.