Cabbage Hash Browns are crispy, perfectly seasoned, and flecked with savory onions. A delicious, savory, and low-carb breakfast that’s beyond simple to make!
Like these hash browns, a great breakfast like hearty Bacon Egg and Cheese Burrito and Croissant French Toast Casserole can really set the tone for the rest of the day. Too busy for a full meal? Enjoy this Green Smoothie Bowl on the go!
Low Carb Cabbage Hash Browns
Cabbage Hash Browns can fool anyone into gobbling up their veggies. They seriously taste like the regular thing! Except, these ones are lighter and healthier. If you’re doing keto or just don’t want something heavy in the morning, these Cabbage Hash Browns makes for a satisfying low-carb breakfast.
You can taste that fresh garlic in there together with the herbs and spices, plus threads of sweet onions throughout. They’re tender inside, and golden-crispy outside. Absolutely irresistible!
What is a Hash Brown?
It’s an American breakfast item made of shredded or cubed potatoes, fried until brown and crispy.
They’re delicious by themselves, but you can also use them as part of other dishes like this Hash Brown Chicken Jalapeno Casserole.
Want to try your hand at making the classic version? Use my easy Hash Browns recipe to make them from scratch!
Can you eat cabbage for breakfast?
How do you make crispy Cabbage Hash Browns from scratch?
- Mix up the patties. Whisk the eggs together with the herbs, spices, and seasonings. Add the onion and cabbage next.
- Fry. Form flat patties and fry until golden brown and crispy.
- Serve. Enjoy immediately, sprinkled with parsley on top and some sour cream on the side.
- Vegan: Skip the egg and use a little cornstarch as a binder.
- Add bacon bits: Cook some bacon, chop them up, and add them to the patty mixture.
- Include more veggies: Throw in some fresh baby spinach or thin-sliced carrots into the mix.
- Add cheese: Add some parmesan to the patty mixture. Cheesy and adds more crunch!
How do I get my Cabbage Hash Browns to stick together?
You can add a little starch like flour or cornstarch to bind the patties better. In addition, don’t flatten them too much, because they’ll be too thin and can break apart when you flip them.
How do I make Cabbage Hash Browns not soggy?
Make sure your oil is hot! Otherwise, the patties will get soaked in oil while it heats up. Fry them in batches as well, with space in between, so that they crisp up instead of steam.
How to serve Cabbage Hash Browns:
They’re amazing served hot with some sour cream on the side. But you can also enjoy them as part of a full breakfast spread. They even make a great side dish or even appetizer with your favorite dipping sauce on the side!
How to store leftovers?
After cooling the patties completely, transfer to an air-tight container. I like separating them with parchment paper to soak any oil residue and prevent them from falling apart. Consume within 2 days, earlier if you can for the best texture.
How to freeze:
Prior to freezing, make sure they’re completely cool. Get a baking sheet and arrange them in a single layer, with a little space in between. Freeze for a couple of hours.
Afterward, transfer the frozen patties into a container or freezer-safe baggies and store for up to 3 months.
To reheat, defrost overnight or on the counter. Bake for 8-10 minutes on a foil-covered pan at 450F. You can also spray the skillet with a little oil and pan-fry on both sides until crisp and hot.
More Cabbage Recipes:
- Caramelized Cabbage
- Stuffed Cabbage Casserole
- Fried Cabbage and Noodles (Haluski)
- Cheesy Cabbage Gratin
- Whole Roasted Cabbage
- Shred the veggies as finely as you can so they crisp up fast and evenly.
- Don’t flip the patties too early, or they can fall apart. The edges should be starting to get crispy and golden brown before you flip them over.
- If you want a stronger onion flavor, use red onions instead of yellow.
Cabbage Hash Browns
- 6 large eggs
- 3 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian herbs
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 6 cups shredded cabbage
- 1/2 small yellow onion (thinly sliced)
- 2 tablespoons vegetable oil
- Sour cream
- In a large bowl, whisk together eggs, garlic, paprika, Italian dried herbs, fresh parsley, and pepper salt.
- Add shredded cabbage and onion and toss to combine.
- In a large skillet, over medium-high heat, add oil. Wait for the oil to heat up.
- Form and divide the mixture into patties in the pan and press with a spatula to flatten.
- Cook until golden and tender, about 3-4 minutes per side.
- Serve part of a breakfast spread, as a side dish or as an appetizer.