Cabbage Hash Browns Recipe

These Cabbage Hash Browns are crispy, well seasoned, and flecked with savory onions. I love that I can have them on the table in just 30 minutes using eggs, cabbage, and simple seasonings. They make a delicious low carb option for breakfast or snacks and are very easy to prepare.

I absolutely love cooking with cabbage because it is such a versatile ingredient that also happens to be healthy and easy to use. I cook with it often, especially at the start of the year when I focus on more nourishing meals like my Instant Pot Cabbage Soup which is vegan and gluten Free or my Vegetarian Cabbage Pot Roast that my family can not get enough of. Today, I am making these Cabbage Hash Browns because they are a great way to serve vegetables in a form my kids enjoys. They taste very close to classic hash browns, but these are lighter, healthier, and made with simple ingredients.

If you are following a low carb diet, eating vegetarian, or simply want something lighter in the morning, these Cabbage Hash Browns make a satisfying breakfast option. You can taste the fresh garlic along with the herbs and spices, with strands of sweet onion throughout each bite. They stay tender on the inside and crisp on the outside, and I highly recommend giving them a try since they are ready in just 30 minutes.

Why you will love this recipe

• Quick to make: I put these cabbage hash browns together when mornings are busy and I still want a homemade breakfast. Mixing the cabbage, eggs, onion, and seasoning takes just a few minutes, and they are ready on the table in about 30 minutes.
• Light but filling: I like serving these when I want something that does not weigh everyone down early in the day. The cabbage cooks soft on the inside while the eggs help keep them satisfying enough to last until lunch.
• Crispy and savory: I cook them until the outside is golden and crisp while the inside stays tender. The garlic, herbs, and sweet onion spread through each patty so the flavor stays balanced and savory.
• Works for many diets: I make these for low carb eaters, vegetarians, and anyone trying to eat more vegetables. They work well for breakfast, snacks, or as a simple side later in the day.

What you will need

• Vegetables: I use shredded cabbage, onion, and garlic to build the base of these hash browns.
• Binding ingredients: I use eggs to hold everything together while the hash browns cook.
• Seasoning: I like adding dried parsley and dried thyme along with garlic powder, onion powder, salt, and black pepper to keep the flavor simple and savory.
• Oil: Vegetable oil is what I use to help the hash browns cook and crisp on the outside.

How to make

1. Mix the patties: I whisk the eggs together with the herbs, spices, and seasonings in a bowl. I add the onion and cabbage next and mix everything until well combined.

2. Heat the pan: I add oil to a large skillet set over medium high heat. I wait until the oil is hot before adding the patties.

3. Shape and cook: I divide the mixture into patties directly in the pan and press each one flat with a spatula. I cook them for about 3 to 4 minutes per side until they are golden and tender.

4. Serve: I enjoy these cabbage hash browns as part of a breakfast spread, as a simple side dish, or served as an appetizer.

Expert tip

Remove cabbage moisture first

The best tip I can share is to remove as much moisture as possible from the cabbage before mixing it with the eggs and seasoning. I place the shredded cabbage in a clean kitchen towel and squeeze until no liquid drips out. This easy step helps the patties stay together in the pan and allows the outside to cook crisp instead of soft.

More tips to consider:

• I wait to flip the patties until the edges look golden and crisp. Flipping too soon can cause them to break apart.
• I keep the patties thin so they cook through evenly and crisp on the outside. Thicker patties can stay soft in the center.
• I make sure the skillet is hot before adding the patties. A warm pan helps them brown properly instead of soaking up oil.
• I avoid overcrowding the pan and cook in batches if needed. Giving each patty space helps them cook good and stay crisp.
• I use a wide spatula when flipping so the patties stay intact. Supporting the whole patty makes flipping much easier.
• I place cooked patties on a paper towel lined plate to absorb any extra oil before serving.

Recipe variations and add-ins:

• Carrot boost mix: I add 1 cup finely shredded carrot to the cabbage mixture. It adds a light sweetness and a bit of color to the patties.
• Green onion bite: I stir in 2 chopped green onions before forming the patties. This adds a fresh onion flavor throughout.
• Cheese comfort patties: I mix in 1/2 cup grated cheese with the eggs and cabbage. This makes the patties more filling and my kids love them.
• Smoky spice: I add 1/2 teaspoon smoked paprika to the seasoning mix. My favorite one!
• Mini pan cakes: I form smaller patties using about 2 tablespoons each. These work well as an appetizer or snack when I host parties.

Serving suggestions:

When I make these cabbage hash browns for my family, I usually serve them hot with a bowl of sour cream on the side and let everyone help themselves. On weekends when we sit down for a slower breakfast, I add my London Fog Latte with some Eggnog Waffles to the table, and the meal comes together in an easy and unhurried way.

I also serve these hash browns when friends come over for brunch or casual dinners. I place them on a platter with a simple dipping chipotle sauce and pour mugs of warm apple cider while we talk and snack around the kitchen.

How to store leftovers:

• Refrigerate: I store leftover cabbage hash browns in an airtight container in the refrigerator for up to 4 days.
• Freezing: I place cooled hash browns in a single layer in a freezer safe container or bag. They can be frozen for up to 2 months.
• Reheating: I reheat them in a skillet over medium heat until warmed through and crisp again, or in the oven until heated.

Frequently asked questions

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