Mock Hash Browns Recipe
Crisp cauliflower mock hash browns with golden skillet-browned edges, tender centers and a little onion for savory flavor.
Contains: Egg
This recipe contains egg. The free-from classifications describe the authored ingredients; anyone managing an allergy should still check the labels of the products they use and consider kitchen cross-contact.
WHY IT WORKS
Why This Recipe Works
01
Start With Cauliflower
Finely riced cauliflower gives these patties their hash-brown shape and texture while keeping the base clearly different from ordinary potato hash browns.
02
Squeeze It Dry
Removing as much moisture as possible after cooking the cauliflower helps the patties hold together and brown instead of steaming in the skillet.
03
Leave the Crust Alone
Cooking each side undisturbed until deeply golden gives the patties time to form a crisp crust before you try to flip them.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Pulse the cauliflower in a food processor until it resembles coarse rice-sized pieces. Work in batches if needed so you do not turn the cauliflower into a puree.
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Transfer the riced cauliflower to a microwave-safe bowl, cover loosely and microwave on high for 5 minutes, until just tender.
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Let the cauliflower stand for 5 minutes, or until cool enough to handle. Tip it into a clean kitchen towel, gather the towel around it and squeeze very firmly over the sink until very little liquid comes out.
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Put the squeezed cauliflower in a large bowl. Add the onion, egg, cornstarch, garlic powder, salt and black pepper. Stir until evenly combined and the mixture holds together when pressed.
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Heat 1 1/2 tablespoons (tbsp) oil in a large nonstick skillet over medium heat. Scoop four 1/4-cup portions of the mixture into the skillet and press each into a patty about 3 inches wide and 1/2 inch thick.
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Cook the patties undisturbed for 4 to 5 minutes, until the undersides are deep golden brown and the edges look set.
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Flip the patties carefully with a thin spatula and cook for 3 to 4 minutes more, until the second sides are golden and the centers are hot.
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Transfer the cooked patties to a plate. Add the remaining 1 1/2 tablespoons (tbsp) oil and repeat with the remaining mixture. Serve the mock hash browns while crisp and hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
You can rice, microwave and squeeze the cauliflower up to 1 day ahead. Refrigerate it in a covered container, then mix in the egg, cornstarch and seasonings just before shaping and frying the patties.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Cauliflower holds a surprising amount of water after cooking. Let it cool enough to handle, then squeeze it very firmly in a clean kitchen towel before adding the egg and cornstarch. A drier mixture is easier to shape and browns more readily.
Useful Substitutions
Frozen cauliflower rice can replace fresh cauliflower; cook or thaw it first, then squeeze it especially well because it can retain more water. A box grater also works in place of a food processor for making coarse cauliflower rice.
INGREDIENT QUALITY
Quality Note
Keep the cauliflower coarse rather than processing it to a puree. Small rice-sized pieces give the patties more texture, while thorough squeezing removes the water that would otherwise prevent good browning.
SPEND LESS
Cost-Saving Tip
If a whole cauliflower is better value than pre-riced cauliflower where you shop, rice it yourself. Tender parts of the peeled stem can be processed with the florets instead of being discarded.
COOKING TIPS
Tips
Squeeze Hard
Moisture is the main enemy of crisp mock hash browns. Twist the towel firmly and keep squeezing until very little liquid comes out.
Keep Them Thin
Flatten each patty to about 1/2 inch thick. Thick patties take longer to set and are more likely to stay soft in the middle.
Wait Before Flipping
Once the patties hit the skillet, leave them alone until the underside is deeply golden and the edges look set. Flipping too early can make them break.
Refresh the Oil
Add the remaining oil before the second batch so both batches have enough contact fat to brown evenly and develop crisp edges.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the patties, then refrigerate them in a covered container for up to 3 days. Layer with parchment paper if stacking them.
Freezing
Freeze cooled patties in a single layer until firm, then transfer them to an airtight container or freezer bag. For best texture, use within about 2 months.
Reheat in a Skillet
Warm a lightly oiled skillet over medium heat and reheat the patties for about 2 to 3 minutes per side, until hot and crisp again.
Reheat in the Microwave
Microwave the patties in short intervals until hot throughout. They will soften in the microwave, so use the skillet if restoring crisp edges matters.
ESTIMATED PER SERVING
Nutrition
2 patties
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Mock Hash Browns FAQs
Why are these called mock hash browns?
In this recipe, “mock” means the patties are designed to fill the same crisp, skillet-browned breakfast role as hash browns without using potato as the base. Finely riced cauliflower provides the bulk instead.
How do I make cauliflower hash browns crisp?
Squeeze the cooked cauliflower as dry as you can, keep the patties fairly thin, use a properly heated skillet and leave the first side undisturbed until a deep golden crust has formed.
Can I use frozen cauliflower rice?
Yes. Cook or thaw the frozen cauliflower rice first, then cool and squeeze it very thoroughly before measuring it into the mixture. Excess water will make the patties softer and harder to flip.
Why are my mock hash browns falling apart?
The usual causes are cauliflower that is still too wet, patties that are too thick or flipping before the first side has formed a firm crust. Press the mixture together when shaping and give it time to set in the pan.
Can I make mock hash browns ahead of time?
Yes. For the best texture, cook the patties ahead, cool and refrigerate them, then reheat them in a lightly oiled skillet so the outside becomes crisp again.
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