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Gluten-Free Spiced Cauliflower and Sweet Potato Hash Browns

Name: Gluten-Free Spiced Cauliflower and Sweet Potato Hash Browns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American-inspired
Ingredients: 1 medium head of cauliflower (about 4 cups grated); 1 medium sweet potato (about 1 cup grated); 1/4 cup finely chopped yellow onion; 2 large eggs, lightly beaten; 2 tablespoons coconut flour; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 1/2 teaspoon sea salt; 3 tablespoons avocado oil or coconut oil, for frying; Fresh chopped parsley or chives (optional for garnish)

By Freeflourish Editorial TeamPublished Apr 24, 2026 | Updated Jul 7, 2026

American-inspired 25 mins glutenfreedairyfreegrainfreefamilyfriendlyeasybreakfastlowcarb30minutesorless

Gluten-Free Spiced Cauliflower and Sweet Potato Hash Browns with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 4

1 medium head of cauliflower (about 4 cups grated)
1 medium sweet potato (about 1 cup grated)
1/4 cup finely chopped yellow onion
2 large eggs, lightly beaten
2 tablespoons coconut flour
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
3 tablespoons avocado oil or coconut oil, for frying
Fresh chopped parsley or chives (optional for garnish)

FreeFlourish Gluten-Free Paleo Spiced Cauliflower and Sweet Potato Hash Browns ingredients

Instructions

Grate the cauliflower using a box grater or food processor until it resembles rice. Place the grated cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Peel and grate the sweet potato and place it in a separate towel to remove excess moisture, squeezing well.
In a large bowl, combine the grated cauliflower, sweet potato, and finely chopped onion.
Add the eggs, coconut flour, smoked paprika, cumin, garlic powder, black pepper, and salt to the vegetable mixture. Mix well until all ingredients are fully incorporated and the mixture holds together when pressed.
Heat 1 tablespoon of avocado or coconut oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the mixture for each hash brown and flatten gently into a patty shape in the skillet.
Cook the hash browns for about 4 to 5 minutes on each side, or until golden brown and crispy. Adjust heat as needed to avoid burning.
Add more oil as necessary for remaining batches and repeat until all hash browns are cooked.
Transfer cooked hash browns to a paper towel-lined plate to drain excess oil.
Serve warm, optionally garnished with fresh parsley or chives.