Cabbage Hashbrowns

Crispy goodness..... 

Here's an oldie but a goodie - try these for breakfast this weekend!

Bubba's so funny, he knows the drill, he asked 'is this cauliflower?' and The Kid replied 'oh heck no - these are real potato hashbrowns, thanks Mom for some real food!' 

FYI - once you add onions to something it makes it taste 'real' because I think people associate onions with that real down home taste.  Red onions crisped up taste like bacon so there's another tip to make these even more delicious.

I doubled the recipe to make enough for two patties each and I served them with some pan seared chicken sausage (nitrate free) and it was a great dinner.  But they would also be wonderful for breakfast with some...you guessed it...runny eggs. 


Cabbage Hashbrowns
makes 3 large or 4 small patties
adapted from Maria's Delicious and Nutritious Journal

1 cup shredded cabbage
1/2 onion, chopped
1 egg
salt and pepper to taste
1/4 cup Parmesan cheese
2 tablespoons coconut oil (or butter) for frying


Shred the cabbage (or use pre-bagged if you'd like).

Mix the cabbage, onion, egg, salt, pepper and cheese.

Heat oil in a skillet over medium-low heat. Add mixture to the pan in three portions and then pat them out flat.  Cover and fry for 4-5 minutes. When firm enough, carefully flip the patty. Lower heat, cover and cook for another 4-5 minutes, or until golden brown.

COMPARISON (courtesy of Maria):
1 cup Potato Hashbrown 116 calories, 28 carbs, 2 sugar, 4 fiber
1 cup Cabbage Hashbrown 29 calories, 3 carbs, 0 sugar, 2g fiber