Description
These crispy and flavorful cabbage "hash browns" make for a delicious gluten-free breakfast or side dish. Made with shredded cabbage, onions, eggs, and gluten-free flour, they’re pan-fried to golden perfection and served with optional yogurt and fresh herbs for a tasty twist on traditional hash browns.
Ingredients
Units
Scale
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 Toppings
- Plain Greek yogurt or plain coconut yogurt
- Chopped green onions or chives
Instructions
- Heat oil: Heat 1 tablespoon of oil in a large skillet over medium-high heat to prepare for sautéing the vegetables.
- Sauté cabbage and onions: Add shredded cabbage and thinly sliced onions to the skillet. Stir occasionally and cook until the cabbage is tender and begins to brown, which should take about 7-10 minutes.
- Add seasonings and cool: Stir in garlic powder, smoked paprika, dried oregano, sea salt, and black pepper. Remove the skillet from heat and allow the mixture to cool slightly to prevent curdling when combined with eggs.
- Mix eggs and flour: In a large bowl, whisk the eggs with gluten-free flour until the mixture is smooth and free of lumps.
- Combine cabbage mixture: Fold the sautéed and cooled cabbage and onion mixture into the egg and flour batter until evenly incorporated.
- Clean and heat skillet: Wipe the skillet clean to avoid sticking and heat the remaining 1 tablespoon of oil over medium heat, prepping it for frying the patties.
- Form and cook patties: Shape the cabbage-egg mixture into patties and slightly flatten them using a spatula. Cook each patty for about 3-4 minutes per side or until golden brown and crisp.
- Serve: Serve the hot cabbage hash browns with a dollop of plain Greek or coconut yogurt and a sprinkle of chopped green onions or chives if desired.
Notes
- Use gluten-free flour to keep this recipe gluten-free and suitable for those with sensitivities.
- If you prefer a vegan version, substitute eggs with a flaxseed or chia egg, and use coconut yogurt as a topping.
- To ensure the patties hold together well, make sure the cabbage mixture is not too watery; squeeze out excess moisture if needed before mixing with eggs.
- The smoked paprika adds a nice depth of flavor, but you can substitute with regular paprika if unavailable.
- Cooking on medium heat is important to avoid burning the patties while allowing them to brown evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 140 mg
