• Heat 1 tsp. olive oil in a 10” non-stick skillet and sauté chopped onion till light golden.
• Measure two cups of steamed and grated cauliflower into large colander or sieve and gently press excess moisture out.
• Place cauliflower in medium mixing bowl.
• Add onion and Parmesan to cauliflower and stir together.
• Stir in egg. Mixture will be quite thick.
• Warm 2 tsps. olive oil in pan and add cauliflower mixture and cook on medium to medium high heat for 3-5 minutes until hash browns are caramelized on bottom and then gently turn them over to brown for 2-4 more minutes.
• Serve at once. Yield: 4 servings. Don’t plan on leftovers.

Baker’s Secrets:

Hash Brown Scramble: add 2-3 eggs and 1/2 cup sliced and sautéed mushrooms.

Shepherd’s Pie: The mixture can also replace the potato topping on a Shepherd’s Pie.