Description
Delicious and healthy air fryer hash browns made with riced cauliflower, delivering a crispy texture without the need for deep frying.
Ingredients
- 3 cups riced cauliflower (about 1/2 head or thawed frozen)
- 1 egg
- 1/4 cup all-purpose or almond flour
- 3/4 cup cheddar cheese (shredded)
- 1/4 cup Parmesan cheese (grated)
- 1/2 cup onion (chopped)
- 1/4 cup red bell pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Garnish: chopped parsley or sliced green onion
Instructions
- Riced cauliflower: If using fresh cauliflower, remove the leaves and hard center stalk. Cut into smaller florets and pulse in a food processor until small grains form. If using frozen, ensure it’s completely thawed.
- Microwave: Place the riced cauliflower into a large bowl and microwave uncovered on high for 2 minutes. Allow to cool for several minutes.
- Squeeze moisture: Using paper towels, squeeze out any remaining moisture from the cauliflower.
- Mix ingredients: Return the dried cauliflower to the bowl and add the egg, flour, cheeses, onion, red bell pepper (if using), and seasonings. Stir well to combine.
- Shape patties: Shape the mixture into 8 equal patties, about 1/2 inch thick.
- Preheat Air fryer: Set your air fryer to preheat at 400°F (200°C) for 5 minutes.
- Cook hash browns: Spray the air fryer basket with cooking spray, place 4 patties in, and spray the tops with oil. Cook for 12-15 minutes, turning halfway through.
- Garnish: Remove hash browns when nicely browned and crispy, and garnish with parsley or green onion.
Notes
Let shaped patties rest in the fridge for about 15 minutes before cooking for a firmer texture. Experiment with different amounts of flour or eggs if the mixture falls apart.
