Cauliflower and Sweet Potato Hashbrowns

I know I’m not the only one that is absolutely crazy about hashbrowns! That being said, it’s very rare that I eat regular potatoes, because I’m not a big fan of them and because there are healthier alternatives that I actually like much better. I realize that those last two statements don’t seem to make any sense when placed together, BUT they will once you see this cauliflower and sweet potato hashbrown recipe of mine, which is regular potato free (and also gluten free if that is a concern of yours).

I make these guys often, because they are super tasty and nutritious. I usually I jazz them up by adding extra ingredients to this basic recipe I’m about to share with you. Hence, if you are looking for something really basic and tasty, you can leave the recipe as is, but if you want a little more variety in terms of flavor, you could add in various things like onion, different cheeses, fresh herbs, ground turkey, etc. It’s completely up to you, as it is YUMMERS all around regardless of if you leave it as is or add to it. Okay, let’s get to it!


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! 🙂

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