If you're hunting for a gluten-free, veggie-packed spin on your morning routine, the Cabbage Hash Browns with Seasoned Egg Patties Recipe is about to become your new favorite. Crispy, flavorful, and wonderfully satisfying, these patties bring a fresh twist to breakfast or any meal.

A stack of five golden-brown fritters with a rough texture from shredded ingredients is centered on a white plate. The top fritter is topped with a dollop of white sour cream and garnished with bright green sliced scallions. A lemon wedge sits beside the stack on the plate, with some scattered pieces of green scallions around. In the blurred background, a small white bowl with sour cream is visible. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Hash Browns with Seasoned Egg Patties Recipe
Top Tip
How to Serve Cabbage Hash Browns with Seasoned Egg Patties Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Hash Browns with Seasoned Egg Patties Recipe

Why You'll Love This Recipe

Honestly, I couldn't believe how easy and delicious these cabbage patties turned out. Whether you're gluten-free, looking to cut carbs, or just craving a savory breakfast upgrade, this recipe checks all the boxes without fuss.

Crunchy on the outside, tender on the inside: These hash browns get beautifully golden and crisp with simple pan-frying.
Gluten-free and hearty: Using gluten-free flour keeps it friendly for sensitive diets but still holds the patties perfectly together.
Flavorful, comforting seasoning: Garlic powder, smoked paprika, and oregano add layers of warm, savory notes.
Customizable toppings: A dollop of yogurt and fresh herbs brings a refreshing finish that brightens every bite.

Ingredients & Why They Work

When you shop for this recipe, look for fresh, firm cabbage and a good-quality gluten-free flour. These ingredients give your cabbage hash browns the best texture and flavor — plus, everything else you need is probably already in your pantry.

Flat lay of a small green cabbage head, a medium yellow onion sliced into thin rings, three large uncracked brown eggs, a small white ceramic bowl filled with gluten-free flour, a small white ceramic bowl containing golden olive oil, a small white ceramic bowl with smoked paprika powder, a small white ceramic bowl with garlic powder, a small white ceramic bowl with dried oregano, a small white ceramic bowl holding coarse sea salt and ground black pepper mixed, a small white ceramic bowl with plain Greek yogurt topped with finely chopped green onions and chives, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive or avocado oil: Both oils handle the pan-frying beautifully and add a subtle, fruity richness.
Green cabbage: I love the crunch and mild sweetness it brings, plus it's a fantastic low-carb alternative to potatoes.
Yellow onion: Adds that perfect savory depth and a touch of sweetness when sautéed.
Garlic powder: A simple spice that gives a punch of flavor without overpowering.
Smoked paprika: This is my secret for a subtle smoky warmth that makes these patties so addictive.
Dried oregano: Adds just the right herbal note to balance the dish.
Sea salt and ground black pepper: Essential for seasoning and bringing out all the natural flavors.
Eggs: They bind everything together while adding protein and richness.
Gluten-free flour: Keeps this recipe gluten-free while helping the patties hold their shape and get a crispy crust.
Optional toppings (plain Greek or coconut yogurt, green onions or chives): These fresh, tangy garnishes take your hash browns from great to next-level delicious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Cabbage Hash Browns with Seasoned Egg Patties Recipe is a fantastic canvas to make your own. Feel free to get creative with the herbs, spices, or toppings to suit your taste buds or dietary preferences.

Variation: I love swapping the smoked paprika for a pinch of cayenne when I want a little heat—it adds a warm kick without overwhelming the flavors. For a vegan twist, try using a flax egg instead of regular eggs and top with creamy coconut yogurt. It’s just as delightful and keeps things plant-based.
Seasonal Twist: When cabbage is in season, I sometimes add grated carrot or finely chopped bell peppers to the mix for a touch of sweetness and extra color. It brightens up the hash browns both visually and flavor-wise.
Serving Suggestions: Instead of yogurt, a dollop of sour cream or a squeeze of fresh lemon juice can brighten the dish nicely. Fresh herbs like parsley or dill also complement the oregano and paprika beautifully.

Step-by-Step: How I Make Cabbage Hash Browns with Seasoned Egg Patties Recipe

The image shows a round white plate with six golden-brown, crispy potato pancakes arranged in a pile. Each pancake is round with rough, crispy edges and topped with small green onion slices. One pancake is broken in half, exposing its soft, shredded potato inside, and it is covered with a dollop of white sour cream. Two lemon wedges are placed on the side of the plate. A fork is lifting one half of the broken pancake. The plate sits on a white marbled surface with some scattered pepper and green onion pieces nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the cabbage and onions to golden tenderness

Start by heating 1 tablespoon of your preferred oil—olive or avocado works wonderfully—in a large skillet over medium-high heat. Once hot, add the thinly shredded cabbage and onions. Stir occasionally as they soften and begin to brown, which usually takes about 7 to 10 minutes. You’ll know it’s ready when the cabbage becomes tender and develops those lovely golden edges, giving the hash browns that irresistible texture and subtle sweetness.

Step 2: Season and cool the vegetable mixture

Stir in the garlic powder, smoked paprika, dried oregano, plus salt and freshly ground black pepper to taste. Mixing the spices while the cabbage is still warm helps release their flavors. Once everything is well combined, remove the skillet from the heat and set it aside to cool slightly. Cooling is an important step—it prevents the eggs from curdling when you mix them in later.

Step 3: Whisk eggs and gluten-free flour until smooth

In a large bowl, crack the three large eggs and whisk them together with the ¼ cup gluten-free flour. Make sure to whisk until your batter is completely smooth with no lumps. This ensures the patties will bind nicely and hold their shape during cooking. The gluten-free flour is key for a firm but tender texture, keeping this recipe safe for those avoiding gluten.

Step 4: Combine cooled cabbage mixture with the egg batter

Gently fold the sautéed and cooled cabbage and onion mixture into the egg and flour batter. Take care to mix evenly so every bite is full of flavor, but don’t overmix or the cabbage may become mushy. If you notice excess water from the cabbage, a quick squeeze before mixing helps the patties stay together and get wonderfully crispy.

Step 5: Clean the skillet and heat remaining oil

Before frying the patties, wipe the skillet clean to avoid any sticking or burning from leftover bits. Then, heat the remaining 1 tablespoon of oil over medium heat. Medium heat is essential here—it’s hot enough to crisp the patties evenly without burning them, resulting in a golden, crunchy exterior and tender inside.

Step 6: Form patties and fry to golden perfection

Using a spatula or your hands, shape the cabbage-egg mixture into patties about ¾ inch thick. Place them in the hot skillet, slightly flattening each with your spatula to ensure even cooking. Cook each patty for about 3 to 4 minutes per side, flipping carefully when the first side turns a beautiful golden brown. The patties should be crispy on the outside while soft and flavorful inside.

Step 7: Serve with your favorite toppings and enjoy!

Serve your freshly cooked cabbage hash browns hot, topped with a dollop of plain Greek yogurt or creamy coconut yogurt. Sprinkle with chopped green onions or chives for a burst of freshness. These little touches bring balance and brightness to the dish, making it a truly comforting and satisfying gluten-free breakfast or side.

Top Tip

These little tips will help you get perfectly crispy and flavorful cabbage hash browns every time, making your breakfast truly shine!

Drain the Cabbage Well: Before mixing your sautéed cabbage with the eggs, be sure to squeeze out any excess moisture to help the patties hold together and crisp up beautifully.
Don’t Rush the Browning: Cooking on medium heat is key. I learned that too-high heat burns the patties quickly on the outside, leaving them undercooked inside.
Use a Non-Stick or Well-Seasoned Pan: This makes flipping the patties easy and prevents sticking or breaking apart.
Let the Mixture Cool Slightly Before Adding Eggs: This avoids scrambling the eggs prematurely and keeps your patties nice and smooth.

How to Serve Cabbage Hash Browns with Seasoned Egg Patties Recipe

The image shows a black pan filled with thin, white and pale green strips of cabbage arranged evenly all over the pan, forming a thick base layer. On top in the center, there is a small mound of finely chopped white onions adding texture contrast. The pan handle is metal and extends upwards from the top edge of the pan. The pan is placed on a white marbled surface with subtle grey veins and small dark speckles. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A dollop of plain Greek yogurt or coconut yogurt adds a lovely creaminess that balances the smoky paprika and garlic flavors. Sprinkle some chopped green onions or fresh chives on top for a fresh, vibrant pop of color and mild oniony bite.

Side Dishes

These cabbage hash browns pair wonderfully with simple scrambled eggs, avocado slices, or even a side of roasted tomatoes. For a heartier meal, try them alongside gluten-free breakfast sausage or a fresh green salad for a light lunch option.

Make Ahead and Storage

Storing Leftovers

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. They stay flavorful and moist but maintain a nice texture when reheated properly.

Freezing

You can freeze the cooked patties by placing them on a parchment-lined tray to freeze individually before transferring to a freezer-safe bag. They’ll keep well for up to 1 month. Just thaw in the fridge overnight before reheating.

Reheating

Reheat patties in a skillet over medium heat for a few minutes on each side until warmed through and crisp again. This method brings back the best texture compared to microwaving, which can make them soggy.

Frequently Asked Questions:

Can I make this recipe vegan?

Yes! Substitute the eggs with flaxseed or chia eggs and use coconut yogurt instead of Greek yogurt for topping. The texture will be slightly different but still delicious.

Is this recipe gluten-free?

Absolutely. The key is using gluten-free flour so the patties hold together without any gluten ingredients, making it safe for those with sensitivities.

How should I store leftovers?

Keep leftover patties in an airtight container in the fridge for up to 3 days. For longer storage, freeze them individually before transferring to a sealed bag for up to 1 month.

What’s the best way to reheat the patties?

Reheat in a skillet over medium heat for 3-4 minutes on each side to maintain crispiness. Avoid microwaving if possible to prevent sogginess.

Final Thoughts

Making these Cabbage Hash Browns with Seasoned Egg Patties has become a delightful tradition in my kitchen. They offer a comforting, gluten-free twist on classic hash browns that’s packed with flavor and texture. Whether for a cozy weekend breakfast or a crisp side for dinner, this recipe never fails to satisfy. I hope you enjoy making and sharing them as much as I do!