These veggie Cabbage Hash Browns Patties have delightfully crispy edges thanks to your trusty cast-iron skillet.
Cabbage Hash Browns Patties
Makes about 16
Ingredients
- 4 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 4 cups shredded green cabbage
- 2 cups shredded peeled parsnips
- 1 cup shredded leek (light green and white parts)
- ¼ cup chopped fresh parsley
- 4 tablespoons vegetable oil, divided
Instructions
- Preheat oven to 200°. Place a wire rack on a rimmed baking sheet.
- In a large bowl, whisk together eggs, salt, onion powder, garlic powder, and pepper until smooth; stir in cabbage, parsnip, leek, and parsley until well combined.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon oil. Using a ¼-cup measuring cup, scoop 3 to 4 mounds of cabbage mixture into skillet; gently press mounds into about 3-inch-round patties. Cook until golden brown, about 2 minutes per side. Transfer patties to prepared rack, and keep warm in oven for up to 1 hour before serving.
- Wipe skillet clean. Repeat procedure with remaining 3 tablespoons oil and remaining cabbage mixture.
