Description
These cabbage hash browns are a delicious and healthy twist on traditional hash browns, using shredded cabbage combined with eggs and gluten-free flour to create crispy, golden patties. Perfect as a savory breakfast or a light meal, they are seasoned with smoked paprika, oregano, and garlic powder, then pan-fried to perfection and served with a dollop of yogurt and fresh herbs.
Ingredients
Main Ingredients
- 2 tablespoons olive or avocado oil, divided
- 1 small green cabbage head, or roughly 6 cups thinly shredded
- 1 medium yellow onion, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Sea salt and ground black pepper, to taste
- 3 large eggs
- 1/4 cup gluten-free flour
Optional to Serve
- Plain Greek yogurt or plain coconut yogurt
- Chopped green onions or chives
Instructions
- Heat Oil and Sauté Vegetables: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Add shredded cabbage and thinly sliced onion, sautéing while stirring occasionally until the cabbage is tender and starts to develop a brown color.
- Season and Remove from Heat: Stir in garlic powder, smoked paprika, dried oregano, sea salt, and ground black pepper to taste. Remove the skillet from heat and let the mixture cool slightly.
- Prepare Egg and Flour Mixture: In a large bowl, whisk together the 3 large eggs and 1/4 cup gluten-free flour until the mixture is smooth with no lumps visible.
- Combine Cabbage Mixture with Egg Batter: Stir the cooled cabbage and onion mixture into the egg and flour batter until fully incorporated.
- Clean Skillet and Heat Remaining Oil: Wipe the skillet clean and add the remaining 1 tablespoon of oil. Heat it over medium heat to prepare for frying the patties.
- Form and Cook Patties: Shape the cabbage mixture into patties and flatten them slightly with a spatula. Cook each patty in the skillet for approximately 3-4 minutes per side, or until they are nicely golden brown and cooked through.
- Serve: Serve the cabbage hash browns warm topped with a dollop of plain Greek or coconut yogurt and sprinkled with chopped green onions or chives if desired.
Notes
- You can substitute the gluten-free flour with regular flour if not avoiding gluten.
- For a vegan version, substitute eggs with a flax egg or commercial egg replacer and use coconut yogurt for serving.
- Adjust seasonings to taste if you prefer more or less smokiness or spice.
- If cabbage is too watery, lightly squeeze out excess moisture before mixing with eggs for crispier patties.
- These hash browns can be reheated in a skillet or air fryer for crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
