Breakfast game changed forever.
I have absolutely nothing against potatoes. In fact, I love them and eat them weekly. Unfortunately, I don't own a grater so I can't grate potatoes for hash browns. Sadness. On the bright side, I ALWAYS have frozen cauliflower rice on hand. When I say that cauliflower rice is the most versatile ingredient on the planet- I'm not joking. You can turn it into anything you put your mind to (with some limitations).
Cauliflower 'Hash Browns'
1 cup frozen cauliflower rice
1 egg- beaten
2 tbsp tapioca starch
olive oil/ghee for cooking
Microwave cauliflower rice for about 2 minutes until warmed through. Squeeze out as much excess liquid as you can in a dish towel. In a bowl, add the cauliflower rice, egg, and tapioca starch. Add in seasoning depending on your taste preference- I suggest adding lots of salt and onion powder! Incorporate well and form into small patties- this recipe will make roughly 4-5.
Over a skillet on medium-high heat, add enough olive oil/ghee to coat the bottom of the pan. Once the oil is hot- add the hash browns. Cook for 3-4 minutes on each side, or until golden brown. When the hash browns are done, season with salt and enjoy!