If you can’t tell by now, my FAVORITE carb in the world is potatoes. I like them in every way possible; baked, fried, mashed, sauteed, etc. This recipe is simple with very few ingredients. It can be whipped up and refrigerated for an easy breakfast side daily. I hope you enjoy it as much as I do!

 

Directions

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  1. In a pan, add about a dime sized amount of olive oil or any oil of your choice.
  2. Once hot, add in your frozen cauliflower rice.
  3. Sautee your cauliflower for 3-minutes. Note: You can omit these 3 steps by cooking your cauli rice in the microwave, but using the stove helps eliminate the water retention.
  4. Once your cauliflower is done, remove from the heat and place in a bowl
  5. Add your green onion, salt, pepper, red pepper flakes, cheese, onion & garlic powder, and egg to the cooked cauliflower rice and mix.
  6. Next spoon some of your mixture into a hot waffle iron.
  7. Let cook until your desired level of crispiness.
  8. Enjoy!

Note: this recipe yields about 6 3.5 inch hashbrowns.

  • 102
  • 6.2g
  • 3.5g
  • 1.4g
  • 2.1g
  • 6.9g