Green and White HEALTHY Hash Browns!!

Cauliflower and Brussel Sprouts Hash Browns. Just plain old DELICIOUS goodness!!!

20160214_180018894_iOSOH MY GAWD!  This was the BEST and because it was a HIT I had to hurry up and post right away even though I really should be reading Chapter 3 for Sports Management and working on my movement analysis for Kinesiology and studying for my Exercise Phys exam this week.  I just ate a whole PLATE of hash browns!  Thats right.  I, the low-glycemic preaching princess just ate a whole plate of HASH BROWNS.  And guess what, they were HEALTHY and REALLY tasty.  So, so good.  And they were packed with vitamins and minerals and protein and fiber and all kinds of goodness.  How?  Because they were made from Cauliflower, Onion, and Brussel Sprouts!!!  My inspiration stemmed from a recipe that came across my facebook news feed the other day-I don’t remember which of my friends shared it-maybe a couple different people did so a shout out to whoever was the brilliant friend that recognized healthy goodness when they saw it!  The recipe came from Tastemade , which is an online video network whose audience is anyone that uses a mobile device.  The recipe looked like it would feed one really hungry person or maybe two at most and I needed to feed five of us so I had to tweak it a bit.  In the original recipe, only half a cauliflower is used with one egg and 1/2 teaspoon minced onion.  And that’s great-it looked like it cooked up really well but like I said I had a whole family to feed.  So I used a WHOLE cauliflower, a WHOLE sweet onion, and almost an entire 32 ounce bag of brussel sprouts.  Thank goodness for my food processor because grating these babies would have taken a looooong frickin’ time.  I cut my cauliflower in half and removed the stem leaves.  The food processor grater tool ground 20160214_173711584_iOSit up lickity split.  Then, I added in the brussell sprouts.  (The 32 oz bag was open and we had used some at breakfast that morning so I’m honestly unsure exactly how many ounces I used, but I used a LOT) After the brussel sprouts were all grated up (and it was really fast with the processor) I added in a large sweet onion.

Then I transferred the chopped up veggies to a large mixing bowl and added in 3 cloves of chopped garlic, 4 eggs, and kosher salt and pepper.  I didn’t measure the salt and pepper but I estimate I used about a tablespoon of each because this was a FULL bowl of green and white goodness!!  Anyway I stirred all the ingredients together.  Meanwhile I had been heating up my fry pan and melting some coconut oil.  Melt about a teaspoon initially.  With each large hash brown, you may need to melt some more.  I tilted the bowl over the pan and spooned in about 20% of the mixture into the pan. I patted it into a circular shape that was about an inch high and pressed it together firmly.  The eggs help to bind it together, but you will still need to push and shape it.  Let it cook on medium low heat for APPROXIMATELY 4-5 minutes.  I waited until I saw the bottom edges of the patty browning up pretty nicely.  Then I took a LARGE spatula, the biggest one I had and gently worked the patty onto it.  Then quickly and carefully flip.  Because the patty will not be COMPLETELY bound together, an ed20160214_174552955_iOSge of it may break apart during the flip but all you need to do to fix it is reshape it using the spatula.  Continue to cook for an additional 4-5 minutes.  Take your large spatula again and carefully work the patty onto a plate.  Repeat approximately four more times.  This recipe gave me about 5 large patties.  You can certainly use smaller spoonfuls and make a whole plate of these if you’d like-just make sure you cook long enough on each side so that it stays together decently when you flip it.

Garnish with whatever you want.  I used basil leaves.  Scallions, buffalo sauce, salsa-whatever you want.  For those who don’t need to stay dairy and grain free-I bet you could add some parmesan cheese and whole grain homemade bread crumbs into the mixture and top it with some greek yogurt.  (or sour cream as an extra special treat).  Jim LOVED this.  He was soooo pleasantly surprised at how good this was.  It’s been 2 hours and he just came out and said he is STILL full.  I’m going to do these with a variety of different veggies-I am just SO EXCITED!!!

Green and White HEALTHY Hashbrowns

Green and White HEALTHY Hashbrowns


  • 1 whole head of cauliflower
  • 1 large sweet onion
  • 1 32 ounce bag of brussel sprouts
  • 4-5 eggs
  • salt/pepper to taste
  • coconut oil OR evoo


  1. You will need a food processor or plan on enough food prep time for grating. Make sure you have an extra large spatula.
  2. Destem and remove the leaves of the cauliflower. cut it in 4-5 pieces. Also peel the onion and chop into 3 pieces.
  3. Using the grater tool of your food processor, add the cauliflower, onion and brussel sprouts until they are all in finely grated pieces.
  4. Add in 4-5 eggs into the mixture
  5. Add salt/pepper to taste.
  6. Use a large spoon to evenly mix all ingredients together.
  7. Heat 1 tablespoon coconut or evoo in fry pan
  8. Add in approximately 20% of the mixture and shape into a circular patty that is also about 1/2-1 inch tall. This will be a fairly large sized hash brown.
  9. Let cook for approximately 4-5 minutes
  10. Carefully flip the patty with a LARGE flat spatula
  11. It MAY break apart during the flip, simply push back together and it will cook up firmly.
  12. Allow another 4-5 minutes and then carefully work the patty onto a plate
  13. Garnish with whatever you want
  14. Hint-buffalo blue cheese sauce makes these taste DIVINE but you can also use Greek Yogurt or Sour Cream too.
  15. ENJOY!!
Recipe Management Powered by Zip Recipes Plugin

Leave a Reply

Your email address will not be published. Required fields are marked *