Hash browns have become a beloved breakfast staple worldwide, although they originated in the USA at the end of the 19th century. They are often included as one of the components of Full English breakfasts in the UK, but did you know that they are not a traditional English breakfast item? Nevertheless, they remain very popular.
Similar foods to hash browns in Europe are potato pancakes or sour pancakes. They originated in Germany, Austria, Russia, and Poland as peasant food because potatoes were cheap, plentiful, and easy to store. That made them a staple ingredient and led to the development of creative potato recipes.
Hash browns are undoubtedly popular even in Slovakia, and they are called “Zemiaková placka”. Similarly, in Germany, they are called “Kartoffelpuffer”, and in Poland, “Placek ziemniaczany”.
What do you need for this easy cheesy veg hash brown
So, what if you genuinely fancy some hash browns, but you’re tracking your calories, or you are on a low-carb diet and should avoid potato hash browns? Don’t worry! You can still enjoy a tasty breakfast that aligns with your dietary goals by choosing a healthier alternative. Rather than potatoes, this option uses vegetables.
Ingredients:
- Cabbage. I used raw white cabbage in this recipe, but you can also use savoy cabbage, red cabbage, celeriac, swede, or turnip.
- Eggs
- Psyllium husk
- Parmesan cheese (alternatively, you can use cheddar or stilton for a stronger taste)
- Garlic – optional
- Oil: I used olive oil
- Salt, my favourite is Pink Himalayan salt
- Spices: Black pepper, Mixed herbs, chilly powder – optional
NOTE:
Make these veggie hash browns from leftover cooked cabbage.
You can also leave out the cheese to make a dairy-free version.
Add any other herbs or spices that match your taste.
How to make veggie hash browns
1/ Grate or finely chop the cabbage (or vegetable of your choice).
2/ If you use raw cabbage, add salt now. Otherwise, skip this step.
3/ Grate cheese, if used.
4/ Add all ingredients except oil (add salt now if you skipped step 2/) to a bowl and mix well with a wooden spoon to form a thick batter-like consistency.
5/ Heat oil in the skillet over medium heat.
6/ Using a tablespoon, divide the batter into patties and press down to flatten them.
7/ Fry on medium heat for a minute or until light brown on the edges. Turn over with the spatula and fry for another 1 minute or so.
Serving cheesy veggie hash browns
Serving Cheesy veggie hash has many variations:
– You can serve them warm with the Simple and Healthy Full English breakfast, besides bacon, eggs, mushrooms, etc.
– Also, you can serve them as a side dish, wherever you would serve potatoes, rice or pasta. I like these veggie hash browns with stroganoff or slow-cooked meat.
– Cheesy veggie hash browns are lovely with Caesar or Greek salad.
– I love vegetable hash browns with grated cheese and mayo for a simple afternoon snack, light dinner, or lunch.
Leftovers
Leftover Veggie hash browns can be wrapped in clingfilm or put in an airtight container and stored in the fridge for up to 3 days.
I’m not recommending freezing these cheesy vegetable hash browns, as they can get quite soggy when defrosting.
If you like any form of vegetables, look at some other vegetarian recipes.
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VEGGIE HASH BROWNS (WITH CHEESE)
Cooking Tools
- skillet
- bowl
- Grater
Ingredients
- 1/4 of Cabbage head - white or savoy or other veg see the article above
- 2 whole Eggs
- 2 tbsp Parmesan style cheese - or Cheddar cheese, grated
- 1 tbsp Psyllium husk
- Salt - to taste
- Black pepper - freshy grated
- Garlic powder - optional
- 2 tbsp Olive oil - or any other frying oil
Instructions
- Grate or finely chop the cabbage and add salt.1/4 of Cabbage head, Salt
- Grate the cheese.2 tbsp Parmesan style cheese
- Add all ingredients except oil to a bowl and mix well with a wooden spoon to form a thick batter-like consistency.2 whole Eggs, 2 tbsp Parmesan style cheese, 1 tbsp Psyllium husk, Black pepper, Garlic powder, 1/4 of Cabbage head
- Add oil to a skillet or frying pan and heat it over medium heat.2 tbsp Olive oil
- Using a tablespoon, divide the batter into patties and press down to flatten them.
- Fry on medium heat for a minute or until light brown on the edges. Turn over with the spatula and fry for another 1 minute or so.