Cabbage “Hash Browns”
Enjoy a unique twist on hash browns for breakfast by using cabbage. This recipe is easy to prepare and just as delicious as potato hash browns, but with more nutrients and fiber.
Makes
Serving size
Ingredients
2 large eggs
2 cups (about 7 ounces) cabbage, grated
Pinch sea salt
¼ teaspoon black pepper, freshly ground
¼ teaspoon smoked Paprika
2 tablespoons olive oil
Special Equipment:
Grater
Instructions
- Combine eggs, cabbage, salt, pepper, and paprika in a medium bowl. Mix well.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-low.
- Scoop ¼ cup of mixture into the skillet. Flatten each hash brown with the back of the measuring cup.
- Continue until the skillet is full, with 3 hash browns per batch.
- Cook first side for 2 to 3 minutes. Flip and cook another 2 minutes or until golden brown on both sides.
- Drain cooked hash browns onto a plate lined with a paper towel.
- Add the remainder of the olive oil to the pan after cooking the first 3 hash browns.
- Cook final batch of 3 hash browns for a total of 6.
- Serve hot with condiments of choice.
Cooking Tip
The cabbage hash browns keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a nonstick frying pan over medium heat for 2 minutes on each side, or until warmed through.
Recipe Contributed by FamilyCook Productions
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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