Cabbage and onion hash browns
Cabbage and onion hash browns are a nutritious breakfast option combining crunchy cabbage with sweet onions. Easy to make, they can be enjoyed as a side or a meal on their own.
Cook time 6 min
Prep time 5 min
Ingredients:
2 eggs1/2 tsp garlic powder
1/2 tsp salt
1 dash black pepper
2 cups cabbage
1/4 onion
1 tbsp vegetable oil
Cabbage and onion hash browns are a nutritious and delicious twist on the classic breakfast favorite. Combining the crunchiness of cabbage with the sweetness of onions, these hash browns are perfect for a healthy and flavorsome start to your day. They are easy to make and can be served as a side dish or a standalone meal. Follow this simple recipe to create a delightful and wholesome dish.
Instructions:
- Shred 2 cups of cabbage using a knife or a grater. Be sure to get fine shreds.
- Finely chop 1/4 of an onion.
- In a large mixing bowl, crack 2 eggs and whisk them lightly.
- Add 1/2 tsp of garlic powder, 1/2 tsp of salt, and a dash of black pepper to the eggs. Stir to combine.
- Add the shredded cabbage and finely chopped onion to the egg mixture. Mix well until all the cabbage and onion are coated with the egg mixture.
- In a large non-stick frying pan, heat 1 tbsp of vegetable oil over medium heat until it's hot but not smoking.
- Spoon about 2–3 tablespoons of the cabbage mixture into the pan per hash brown. Flatten it lightly with the back of the spoon to form a patty shape.
- Cook each hash brown for about 3–4 minutes on each side, or until they are golden brown and crispy. You may need to cook them in batches depending on the size of your pan. Avoid overcrowding the pan to ensure even cooking.
- Once all the hash browns are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve hot and enjoy your homemade cabbage and onion hash browns!
Cabbage and onion hash browns are a wonderful way to enjoy a nutritious and tasty meal. Easy to prepare and customizable, this dish is perfect for any time of the day. Whether you’re looking for a hearty breakfast, a light lunch, or a satisfying side, these hash browns are sure to please. Try this recipe and savor the delightful combination of flavors and textures!
Cabbage and onion hash browns FAQ:
Cook each hash brown for about 3–4 minutes on each side, or until they are golden brown and crispy. Make sure to monitor them closely to achieve the desired doneness.
Yes, you can store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave until warmed through.
You can substitute eggs with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia mixed with 3 tablespoons of water, let sit for a few minutes until it thickens) to bind the ingredients together.
A large non-stick frying pan is ideal for cooking the hash browns, as it helps prevent sticking and allows for even cooking.
Yes, you can add other finely chopped vegetables such as bell peppers, zucchini, or carrots to the mixture for extra flavor and nutrition.
Cooking Tips:
- For crispier hash browns, make sure to dry the cabbage thoroughly after washing.
- Use a non-stick skillet to prevent sticking and ensure even cooking.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes.
- Serve with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
- You can use a food processor to quickly and evenly shred the cabbage and onion.
Nutrition Facts
2 ServingsCalories 100kcal
Protein 8g
Carbohydrates 7g
Fiber 2.57g
Sugar 3.77g
Fat 12g
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