These are so tasty, your family will never miss potato hash browns again! I love to serve them with guacamole. This is an easy breakfast to make for one person. I often make it for myself because I always have cabbage, eggs, and leeks or green onions in the fridge.
Ingredients
- 4 cups shredded cabbage
- 4 large eggs
- ½ cup chopped leeks or green onions
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- Additional spices and/or chopped fresh herbs to taste, such as cayenne, cilantro, or basil (optional)
- 1 tablespoon coconut oil or unsalted butter, plus more as needed, for frying
How to Make It
- In a medium bowl, combine the cabbage, eggs, leeks, salt, pepper, and additional spices or herbs of your choice (if using).
- Heat the oil in a large skillet over medium-low heat.
- Using a ½-cup measuring cup, scoop up a heaping portion of the cabbage mixture, place it in the hot skillet, and form into a 3-inch circle with a spatula. If your skillet is large enough, add a second hash brown to the skillet, but do not overcrowd the pan.
- Cook until golden brown and the cabbage is fork- tender, about 5 minutes, When firm, flip and cook for another 3 to 5 minutes, until golden brown. Repeat with the remaining hash brown mixture, adding more oil to the skillet as needed. Remove from the heat and serve. These are best eaten hot out of the skillet.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 204 kcal Calories from Fat: 166.5 kcal |
|
% Daily Value*
|
| Total Fat 18.5 g 53% |
Trans Fat 0.0 g |
carbohydrates 5.3 g 4% |
Dietary Fiber 2.1 g 6% |
Protein 6.7 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |