When I first started eating well, it felt like the only advice I got was what to remove. While taking the crap out of my diet was good advice in many ways, sometimes I found it difficult and a little depressing to give up the foods I loved.
Top of the list: hash browns. Golden, crispy, greasy hash browns. And you guys know how much I love hash browns! So, how does one maintain a healthy, well balanced lifestyle while simultaneously stuffing their face with hash browns? Answer: they don’t. Or at least not by enjoying them in their original greasy state.
But a life without hash browns just doesn’t seem worth it, so instead of cutting them out completely and feeling deprived, I got crafty and adapted. I whipped up this alternative take on my old favorite that fit my new lifestyle. Meet my new breakfast favorite: Parmesan Cauliflower Hash Browns — an indulgent AND healthy addition to your breakfast.
Parmesan Cauliflower Hash Browns
Makes 4 hash browns
- 2 cups riced cauliflower
- 1 large egg
- ¾ cup Parmesan cheese
- ½ tsp salt
- ½ tsp pepper
1. Combine cauliflower, Parmesan, salt, and pepper in a medium bowl. Then fold in egg until combined.
2. Place a small non-stick frying pan over medium heat. (I usually add a little butter or ghee too!)
3. Scoop a golf ball size portion of the cauliflower mixture and place in the frying pan. Then squash the ball out into a traditional hash brown shape.
4. Cook on each side for 2-3 minutes until golden brown. Serve warm alongside your favorite breakfast. (I enjoy them best dipped in hot sauce!)
Macros (per hash brown): P 3 C 3 F 2
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