Move over fries there’s a new kid in town! These Cauliflower and Potato Hash Browns are a perfect marriage of cauliflower and potato in a crispy golden hash brown.
Cauliflower is not just a side dish anymore. Mom prepared it two ways: fresh or boiled. Today we are shredding, mashing, roasting, and ricing it to create a multitude of delicious dishes. I mean pizza crust made out of cauliflower. Get out!
One of my favorite ways to use cauliflower is as a potato substitute. Mashed cauliflower was such a revelation for me, and I was a potato person prior. Today I am marrying the two with Roasted Cauliflower and Potato Hash Browns and serving them as a side dish.
Why it works!
The hash browns have that nice crispy crunch we crave from a fry with much less grease (when done right. I will get into that.) The mix of cauliflower and potato gives it a fresh updated taste with a clean taste that you cannot get from potatoes alone. Additionally, the starch in the potato acts as a bonding agent. That starch with the addition of an egg keeps the hash brown from crumbling apart.
Making cauliflower rice!
There are two techniques for making cauliflower rice. You can use a cheese grater with the medium-size holes, or a food processor with the grater blade to pulverize it into small bits. With either technique you want little pieces the size of rice. To avoid a soggy dish be sure to squeeze out any excess liquid. Place the cauliflower rice between paper towels and press, toss, and press again removing all excess water.
Perfect hash browns!
The same process is used for the potato. You want to shred the potato with a cheese grater or food processor fitted with a grater disc. Soak the potatoes in water swishing them around to reduce the starch. Place the potatoes between paper towels and press. Stir them around and press again. Make sure all the water is absorbed changing paper towels as needed.
Frying hash browns does not always go as planned. They can be soggy, greasy, and often burnt. Removing all excess water takes care of half the issue. To keep them from getting greasy and /or burnt, take the time to clarify the butter, skim milk solids off the top. By doing this, you can heat the butter at a hotter heat without getting those burned bits all up in the hash. What is left is a crisp perfectly brown hash brown.
If like this recipe, you may also like:
- 1/4 cup butter
- 1 medium onion, diced
- 1 large baking potato, shredded
- 1 cup cauliflower rice
- Kosher salt and black pepper
- 1 cup cheddar cheese, shredded
- 1 large egg
- 3 tablespoons cornstarch
Shred and thoroughly drain any excess water from the cauliflower, potato, and onion. Place in a medium bowl. Add the cheese, egg, and cornstarch and mix the ingredients together. Season with salt and pepper. Shape into 6 patties.
Note: Cauliflower will continue to release water as it sits. Try to fry the hash browns immediately. If you are working in batches, let the hash brown mixture sit on a strainer over a bowl until you are ready to patty and fry.
In a medium nonstick skillet melt the butter over medium heat. Once the butter is completely melted, you'll notice a foamy white layer has formed on the top. Skim as much of the foam as possible from the surface leaving only butterfat (pure gold) behind.
Add the patties to the skillet making sure edges do not touch. Fry undistributed until the bottom is golden brown and crispy. Flip and brown the other side.