I absolutely hate wasting food and money. That’s why I always try to come up with innovative recipes that utilize every last bit of those odds and ends. One of my go-to methods for repurposing leftovers is making hash browns. And let me tell you, these Whole30 compliant Red Cabbage Hash Browns are a game-changer in my kitchen.
Hashtag Hash Browns
A few months ago, I shared my recipe for Crispy Kohlrabi Hash Browns, which turned out to be a huge hit. It seems I’m not the only one obsessed with the crispy goodness of hash browns. So, I decided to experiment with cabbage, and the result is this mouthwatering dish.
Making hash browns is a breeze, regardless of the vegetable combination you choose. Start by shredding potatoes and cabbage, ensuring you drain as much water from the mixture as possible. Remember, any excess moisture will prevent the hash browns from getting crispy. And who wants soggy hash browns, right?
Next, add garlic, seasonings, and a binder like arrowroot starch to the mixture, and give it a good mix. Feel free to play around with different herbs and spices, but garlic is a must. Trust me, it adds a magical touch to any savory dish.
Finally, fry the hash browns until they turn golden and crispy. Serve them piping hot and revel in the glory of a delicious breakfast made from leftovers.
Ingredients and Substitutions
Red cabbage is slightly tougher and sweeter compared to other types of cabbage. But don’t worry if you can’t find red cabbage; any variety will work just fine. Green cabbage will give your hash browns a lovely reddish purple color, and the taste will be equally delightful.
For the ultimate crunch, stick to using russet potatoes. Their high starch content makes them perfect for hash browns. As much as I adore sweet potatoes, they tend to overpower the cabbage, so save them for another recipe.
I’ve discovered that arrowroot starch is an excellent binder for hash browns. It soaks up the excess moisture and ensures a beautifully browned and crispy texture. Tapioca starch is a suitable Whole30 alternative, working in the same quantities. While arrowroot starch creates slightly crunchier hash browns, both options will bind the shredded potatoes and cabbage perfectly.
Tips and Tricks
To ensure even cooking, slice the red cabbage thinly. This way, it will cook in the same amount of time as the potato. If the pieces were the same size, the cabbage would remain raw and crunchy.
Here’s a handy tip for achieving the crispiest hash browns: Use a nut milk bag to squeeze out all the moisture from the potatoes and cabbage. The fine yet sturdy mesh of nut milk bags helps remove every last drop of water from the raw, shredded mixture. Avoid using paper towels, as they can leave behind unwanted bits in your hash browns.
These red cabbage hash browns are delicious on their own or as a side dish. They pair wonderfully with corned beef or sausage and offer a colcannon-like experience. Remember, hash browns breathe new life into leftover vegetables.
For the best experience, enjoy the hash browns immediately after frying them up. However, if you happen to have leftovers, the best way to reheat them is on the stove. Microwaving will make them mushy, while reheating in the oven will dry them out. Quickly frying them again will restore their crispiness in no time.
So, don’t let those half-used cabbage heads go to waste. Whip up a batch of these Whole30 Red Cabbage Hash Browns and savor the incredible flavors while reducing food waste in style.
For more recipe inspiration and delicious dining experiences, check out BDK Restaurant. Happy cooking!