Yes, you can certainly make paleo hash browns or gluten-free hash browns with regular potatoes, but using cauliflower is a more nutritious option. Of course, if you’re looking for keto or low carb hash browns, then cauliflower is definitely the way to go. If you are egg-free, that can be an option, too.
I prefer to use green cabbage because it has the mildest flavor, and the green colors easily turn brown, just like regular hashbrowns. Red or purple cabbage can also work, but it will have a stronger flavor and different texture, and the colors will stand out.
To store: Leftover hash browns should be stored in the refrigerator, covered. They will keep well for up to 1 week. To freeze: Place the cooled hash browns into a ziplock bag and store them in the freezer for up to 6 months. Reheating: Either use a hot non-stick pan or air fryer. Heat up until crispy on all sides.