Cabbage Hash Browns Recipe

I recently discovered an unexpectedly delicious twist on breakfast classics with these crispy cabbage hash browns. Featuring shredded cabbage, tangy cheddar, and a hint of garlic, each bite is irresistibly crunchy and savory. I love redefining my meals with bold flavors and lower carb options that feel both innovative and satisfying.

I love experimenting in the kitchen and this recipe for Cabbage Hash Browns really caught my eye. I think it’s amazing how substituting potatoes with shredded green cabbage makes it so low carb and perfect for a weightloss diet.

The recipe uses 4 cups of crisp green cabbage and a small grated yellow onion which gives it a subtle sweetness. I like adding 2 lightly beaten eggs and 1/2 cup of shredded cheddar cheese to bring protein and flavor.

The almond flour acts like a binding agent and, along with 1/2 teaspoon garlic powder and a pinch of salt and pepper, creates a unique taste and texture. I appreciate that its nutrition is balanced compared to traditional hash browns making it ideal for a hearty breakfast or brunch.

I even think of it as a fun twist on a classic cabbage hashbrown casserole that’s perfect if you love experimenting with simple low carb recipes.

Why I Like this Recipe

1. I love how these hash browns turn out super crispy, giving me that perfect crunch in every bite.
2. I like that it’s a healthier twist on the classic potato hash browns, using cabbage instead, which makes it a bit lighter.
3. I enjoy the mix of flavors – the cheddar adds a nice savory kick that pairs really well with the garlic and onion.
4. I appreciate how simple the recipe is; it comes together fast even on those hectic mornings when I need something quick and comforting.

Here’s how I like to make mine:

Ingredients:
• 4 cups shredded green cabbage
• 1 small yellow onion, grated
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons oil for frying

Instructions:
First, I toss the shredded cabbage and grated onion in a big bowl until they’re mixed well. Then I add in the beaten eggs, cheddar, almond flour, garlic powder, and a pinch of salt and pepper. I let it chill for about 5 minutes so all the flavors can start to meld together.

Next, I heat 2 tablespoons of oil in a frying pan over medium heat. I scoop out some of the mixture and press it into little patties. I carefully place these patties into the pan and let them cook for about 3 to 4 minutes on one side until they start to turn golden and crispy. Then I flip them over and cook the other side for another 3 to 4 minutes until they’re nicely browned and crunchy. If my pan is on the small side, I just cook them in batches so they don’t end up crowding each other.

After they’re done, I let the patties drain on paper towels to get rid of any extra oil. I serve them right away while they’re still warm – nothing beats the crunch of these cabbage hash browns!

And honestly, who would have thought hash browns could be made without potatoes? It’s a fun twist that surprises me every time. Enjoy!

Ingredients

• Cabbage: It gives lots of fiber and vitamins while adding a crisp, fresh taste.
• Yellow Onion: Provides a tangy, slightly sweet kick and is loaded with antioxidants.
• Eggs: Help bind all the ingredients together and add a good dose of protein.
• Cheddar Cheese: Offers a rich, savory flavor along with extra calcium and protein.
• Almond Flour: A gluten-free twist that lends a nutty flavor and light, crispy texture.

Ingredient Quantities

• 4 cups shredded green cabbage
• 1 small yellow onion, grated
• 2 large eggs, lightly beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons oil for frying

How to Make this

1. In a large bowl, mix the shredded green cabbage and grated yellow onion until they are evenly combined.

2. Add in the lightly beaten eggs, shredded cheddar cheese, almond flour, garlic powder, and a pinch of salt and pepper and stir well.

3. Let the mixture sit for about 5 minutes so it gets a chance to come together.

4. Heat 2 tablespoons of oil in a frying pan over medium heat.

5. Scoop out portions of the cabbage mixture and press them into small patties.

6. Carefully place the patties in the hot pan and cook them for about 3 to 4 minutes on one side until they start to get golden and crispy.

7. Flip the patties and cook the other side for another 3 to 4 minutes until they are crisp and brown.

8. If your pan is small, cook the patties in batches so they dont overcrowd the pan.

9. Remove the hash browns from the pan and let them drain on paper towels.

10. Serve immediately while they are still warm and crunchy, enjoy your crispy cabbage hash browns!

Equipment Needed

1. Large bowl for mixing the cabbage, onion, and other ingredients.
2. Grater for shredding the yellow onion.
3. Measuring cups and spoons to accurately measure almond flour, garlic powder, and salt and pepper.
4. Fork or whisk to lightly beat the eggs.
5. Frying pan for cooking the patties.
6. Spatula for carefully flipping the patties.
7. Paper towels for draining excess oil off the cooked hash browns.

FAQ

• Q: Can I substitute almond flour with something else?
  A: Yep, you can use all-purpose flour or gluten-free flour if that’s what you have on hand. It might change the texture a bit though.
• Q: How do I know when my hash browns are done cooking?
  A: They should be golden brown and crispy on both sides. Keep an eye on ’em while frying so they don’t burn.
• Q: Can I use a different type of cheese instead of cheddar?
  A: Sure, you can use mozzarella, pepper jack, or any cheese that melts well. Just know it might change the flavor a bit.
• Q: What if I don’t have a grater for the onion?
  A: You can finely chop the onion, but grating it helps release the juices which add extra flavor. If all you have is a knife then take your time with it.
• Q: Is it possible to bake these instead of frying?
  A: Yes, you can bake them in a preheated oven at 425°F for about 20-25 minutes, flipping halfway through. They might not be as crispy though.

Cabbage Hash Browns Recipe Substitutions and Variations

• Instead of yellow onion, you can use red onion or even some mild shallots if you don’t have any on hand.
• If cheddar cheese ain’t your thing or you don’t have any, try using mozzarella or even a bit of Parmesan for a different kick.
• Don’t have almond flour? No problem, you can substitute with all-purpose flour or oat flour instead.
• Fresh minced garlic can work great in place of garlic powder, giving the dish an extra burst of flavor.
• If you need to ditch eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to make a flax egg, which helps bind everything together.

Pro Tips

Pro Tip 1: If the mixture seems a little loose, try poppin it in the fridge for about 10 minutes before you shape it into patties. That little chill time really helps the ingredients bond together so they hold up better when you fry ’em.

Pro Tip 2: Make sure you don’t crowd your pan when frying. Give each patty its own space so they can get really nice and crispy instead of steamin’ each other.

Pro Tip 3: When it’s time to flip the patties, use a flat spatula and be gentle. If they’re stickin’ together or tendin’ to fall apart, let ‘em sit in the pan a bit longer until they naturally release.

Pro Tip 4: For an extra flavor kick, consider mixin in a few chopped fresh herbs like parsley or a pinch of smoked paprika. It’s an easy way to make the dish a bit more special without much extra work.