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I don’t like wasting food (or money), so I love having an assortment of recipes that use up all the odds and ends. Making hash browns is a versatile method to use up leftovers of many different vegetables. Recently, I’ve been testing a bunch of recipes using cabbage, so I’ve had a few partially-used cabbage heads hanging around in my refrigerator. I developed these Whole30 compliant Red Cabbage Hash Browns as a tasty way to eliminate waste in my kitchen.
Hashtag Hash Browns
Several months ago, I shared my recipe for Crispy Kohlrabi Hash Browns, which has become one of my most popular posts so far. At least, it has the best click rate off Google searches, so that must mean something, right? At least, it tells me that I’m not the only one who loves hash browns.
The basic method for making hash browns is simple, and it doesn’t matter what vegetable combination is being used.
First, shred the potatoes and cabbage and drain as much water as possible from the mixture. Remember, any residual moisture will cause the hash browns to steam, not fry. And if steam is involved, the hash browns won’t crisp up.
Second, add garlic, seasonings, and arrowroot starch (binder) to the mixture and mix thoroughly. The seasonings can be switched up to include any herbs and spices you like. However, garlic is non-negotiable; it belongs in everything (savory).
Third, fry the hash browns until they are crispy on both sides. Enjoy while still hot!
See, it’s totally easy. And my favorite way to eat leftovers for breakfast.
Ingredients and Substitutions
Red Cabbage
Red cabbage, due to its longer growing period, tends to be tougher and a little bit sweeter than other types of cabbage.
This recipe is meant to use up the leftovers of whatever cabbage you have on hand. Any type of cabbage will work here; don’t feel limited to finding red cabbage at the grocery store. Red cabbage will give these hash browns a lovely reddish purple color, but I can assure you that green cabbage will be just as delicious.
Russet Potatoes
Russet potatoes are my favorite for hash browns. Because they’re so starchy, russet potatoes bring the crunch factor to these hash browns when they’re fried up.
Stick with white potatoes for this recipe. Sweet potato flavor would compete with the cabbage and overpower it, so I find it best to save those for another recipe.
Arrowroot Starch
I have found that using arrowroot starch as a binder works incredibly well as a binder for hash browns. It’s a Whole30 compliant way to soak up excess moisture in these hash browns, ensuring that they’ll be perfectly brown and crispy.
Tapioca starch is another Whole30 option that could be used in the same quantities. Arrowroot starch tends to fry up to be a tad more crunchy than tapioca starch, but either will accomplish the task of binding the shredded potato and cabbage together.
Tips and Tricks
Be sure to slice your red cabbage thinly so that it cooks in the same amount of time as the potato. If the pieces were the same size, the red cabbage would still be the raw kind of crunchy in these hash browns.
Also, I’m going to repeat a tip that I’ve given earlier on how to get crispy hash browns. Use a nut milk bag to squeeze out all the moisture from the potatoes and cabbage. I’ve found that the fine, but sturdy, mesh of nut milk bags helps to remove every last drop of water still clinging to the raw, shredded mixture.
Do not use paper towels to squeeze out the moisture from the raw cabbage and potatoes. Every time I have tested this method, little bits of paper towel end up in the hash browns.
Serving Suggestions
These red cabbage hash browns are good on their own, or as a side. They’d be particularly good with some corned beef or sausage, as they kind of have a colcannon feel to them. As I’ve been saying, hash browns give new life to leftover vegetables.
As with all hash browns, the red cabbage versions are best eaten immediately after they’re fried up. However, if you do have leftovers, the best way to reheat them is to fry them on the stove again. Microwaving the red cabbage hash browns will cause them to steam and lose their crispiness, and reheating in the oven will dry them out. Frying them for a second time will go very quickly and will crisp them back up.
Whole30 Red Cabbage Hash Browns
I developed these Whole30 compliant Red Cabbage Hash Browns as a tasty way to eliminate waste in my kitchen.
Ingredients
- ¼ head of cabbage (enough for approximately 1 cup shredded cabbage)
- 2 russet potatoes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 clove garlic, minced
- 2 tbsp arrowroot starch
- ¼ cup avocado oil (more may be needed if using a large skillet)
Instructions
- Finely slice red cabbage and shred the russet potatoes. Place shredded mixture into a nut milk bag, and squeeze out all excess water. Place drained mixture into a medium-sized mixing bowl.
- Add salt, black pepper, garlic, and arrowroot starch into the bowl. Mix together until thoroughly combined.
- Add avocado oil to a 10-inch cast iron pan. Heat on medium-high until oil is shimmering.
- Scoop ¼ cup of the cabbage and potato mixture into the hot oil. Smash each scoop to flatten hash browns. Flip when the underside becomes golden brown and crispy. Four hash browns can fry at one time in a 10-inch cast iron pan.
- Remove red cabbage hash browns from the hot pan and drain excess oil on paper towels. If not eating immediately, transfer to a wire rack.
- Fry remaining red cabbage and potato mixture (recipe should make 12 hash browns total). Drain excess oil.
- Serve immediately!
