Loaded Cauliflower Hashbrowns
Loaded Cauliflower Hashbrowns
Author: The Blue Jean Chef, Meredith Laurence
Serves: 8
Everyone loves a hashbrown for breakfast, but wait until you taste a cauliflower hashbrown – a little lighter but full of flavor!
Ingredients
- 4 slices thick-cut bacon, diced
- 1 head of cauliflower
- ½ cup finely diced onion
- ½ cup finely diced red and green bell pepper
- 1 egg
- ½ cup chickpea, almond, or all-purpose flour
- 1 cup grated Cheddar cheese
- ½ teaspoon paprika
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Pre-heat the air fryer to 400°F.
- Air-fry the bacon and onion for 8 to 10 minutes, until the bacon is crispy, shaking the basket a few times during the cooking process. (Add a little water to the air fryer drawer if the bacon grease starts to smoke.)
- Grate the head of cauliflower with a box grater or finely chop it in a food processor. You should have about 3½ cups. Place the cauliflower in the center of a clean kitchen towel and twist it to squeeze all the water out. (This can be done in two batches to make it easier to drain all the water from the cauliflower.)
- Place the cauliflower in a large bowl and add the bacon, onions, peppers, egg, flour, Cheddar cheese, paprika, salt and pepper. Mix until well combined. Shape the mixture into 8 oval shaped patties and freeze for at least 1 hour.
- Pre-heat air fryer to 400°F.
- Spray or brush the air fryer basket with a little oil. Air-fry the hash browns in batches for 10 minutes, turning them over halfway through the cooking process. Season with salt and freshly ground black pepper.
