Grammy's Kitchen · Hash Browns · Cauliflower Hash Brown Egg Cups
One of 34 hash browns recipes we measured
from cafedelites.com
It ranks #1 of 34 for crust crunch among the hash browns recipes we compared. 4 cooks on cafedelites.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| egg | 798% | 0% |
| salt | 6% | 1% |
| aromatics | 2% | 0% |
| fat | 0% | 7% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 head cauliflower (stalk and leaves removed, cut into florets) | |
| 50 g | 1 extra large egg (whisked) |
| 56 g | 1/2 cup cheddar cheese (or Mozzarella) |
| 25 g | 1/4 cup grated Parmesan cheese |
| 4 g | 1/2-1 teaspoon salt (to your tastes) |
| 2 g | 1 pinch pepper (optional, to taste) |
| 1 g | 1/2 teaspoon garlic powder (or 1 teaspoon onion powder) |
| 600 g | 12 small eggs (- not large or the whites will spill over the cups) |
Method: 8 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tried these out tonight for dinner.. love reading options to pre-make for early morning.. one thing the cauliflower is super hot to ring out the water. Do you just let it cool off before trying to get all the water out? I was expecting a crispy crust which wa” — a cook, 5.0★
“so If I make the cups the night before.....do I refrigerate or just leave in air tight container? and the next day put them back in the muffin tins?” — a cook, 4.0★