Cauliflower and Sweet Potato Hashbrowns


Oh boy!  The other day, I was snooping around on Pinterest, looking for ideas for breakfast the next day, and I came across the following pin:


Well, that looked delicious!  As anyone that follows my blog knows, I don’t do gluten or regular potatoes, so I went to work to make the recipe gluten-free and to use the ingredients I had on hand (which weren’t many) to make a similar patty that satisfied my criteria.  The result is a gluten-free, delicious, and healthy baked sweet potato and cauliflower baked hash brown  that made for a perfect breakfast the next morning.

Now, as I said, I was lacking in ingredients that I had on hand, so this is a very basic recipe, but you could easily add various things to it to jazz it up a bit, like onion, fresh herbs, different cheeses, ground turkey, etc.  However, it’s delicious as is, so if you’re looking for something really basic that tastes amazing, you can certainly leave it as is!


Ingredients (makes about 14-18 patties, depending on how large you make them):

  • 1 large sweet potato, peeled and cubed
  • 1 small head of cauliflower, cut into florets
  • 2 eggs
  • 5 Tbsp. almond flour
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt
  • 2 oz. soft goat cheese (optional)


1.) Preheat the oven to 400 degrees.  Line two baking sheets with parchment paper.  Place the sweet potato and cauliflower in a large pot of water.  Bring to a boil, and simmer until very soft and tender (about 10 minutes).


2.) Drain the sweet potato and cauliflower completely, and place in a large mixing bowl.  Use a potato masher to mash up as you would mashed potatoes.


3.) Add the garlic granules, almond flour, eggs, sea salt, and goat cheese.  Stir to combine completely.


4.) Use a large spoon to spoon the mixture onto the prepared baking sheets in the shape of patties.  Bake in the oven for 25-30 minutes at 400 degrees.


5.) Allow to cool for a minute or two on the pan, then transfer to a plate and serve!


YUM!  Enjoy! 🙂