Description
These crispy and flavorful Cabbage “Hash Browns” are a delicious twist on traditional hash browns, using shredded cabbage and onions bound with eggs and gluten-free flour. Perfectly seasoned with garlic powder, smoked paprika, and oregano, these patties are sautéed until golden brown and served with a creamy yogurt topping and fresh green onions for a healthy, satisfying meal or snack.
Ingredients
Main Ingredients
- 2 tablespoons olive or avocado oil, divided
- 1 small green cabbage head (approximately 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 Toppings
- Plain Greek yogurt or plain coconut yogurt
- Chopped green onions or chives
Instructions
- Heat the oil and sauté cabbage and onions. Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Add the shredded cabbage and thinly sliced onions. Stir occasionally and cook until the cabbage is tender and begins to brown, approximately 6-8 minutes.
- Season and cool. Stir in the garlic powder, smoked paprika, dried oregano, sea salt, and black pepper into the cooked cabbage and onions. Remove the skillet from heat and allow the mixture to cool slightly to prevent the eggs from cooking upon mixing.
- Prepare the egg and flour mixture. In a large bowl, whisk together the 3 large eggs and 1/4 cup gluten-free flour until smooth with no lumps.
- Combine cabbage mixture with eggs. Add the cooled cabbage and onion mixture to the egg and flour mixture. Stir well until fully combined.
- Clean skillet and heat remaining oil. Wipe the skillet clean with a paper towel. Heat the remaining 1 tablespoon of oil over medium heat to prepare for frying the patties.
- Form and cook the patties. Using a spatula, form the cabbage mixture into patties and place them in the skillet. Flatten each patty slightly with the spatula. Cook for 3-4 minutes on each side or until each side is golden brown and crisp.
- Serve with toppings. Transfer the cabbage hash brown patties to a plate. Serve warm topped with a dollop of plain Greek yogurt or coconut yogurt and sprinkled with chopped green onions or chives for added flavor.
Notes
- Using gluten-free flour makes this recipe suitable for gluten-sensitive individuals.
- The smoked paprika adds a subtle smokiness; adjust seasoning to taste if preferred.
- You can substitute the olive or avocado oil for another cooking oil with a high smoke point.
- These hash browns can be kept warm in a low oven while finishing cooking the rest of the patties.
- For a vegan version, substitute eggs with a flax or chia egg and use coconut yogurt as a topping.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
