Low Carb Cabbage Hash Browns

Low carb cabbage hash browns are crispy vegetarian patties made by combining finely shredded cabbage, onion, eggs, and garlic, then pan-frying in a little vegetable oil. They come together in minutes, skip the potato entirely, and pair perfectly with a cool dollop of Greek yogurt for a satisfying, lighter bite.

Do you love patties and hash browns? Are you in the mood for a filling lunch or snack? No worries — I got you! Here’s how to make the best low carb cabbage hash browns!

Hello, hash browns! Don’t we all love a hash brown? I think we do. I love one, maybe two, and let’s be honest, maybe more! The thing is, classic potato hash browns can sit pretty heavy, especially when you are keeping an eye on carbs. So one day I grabbed a head of cabbage from the fridge and just started shredding. The result? These golden, crispy little patties that have become a permanent fixture in my weekday rotation.

What I love most is how simple the ingredient list is. Cabbage, onion, eggs, a pinch of granulated garlic, salt and pepper — that’s it. They fry up quickly, the kitchen smells amazing, and they disappear even faster. Serve them alongside a bowl of Greek yogurt and you have a meal that feels indulgent but is genuinely good for you.

This Recipe Works If You Need

• A quick low-carb weeknight dinner or lunch that is ready in under 20 minutes
• A vegetarian option that actually keeps you full without feeling heavy
• A way to use up half a head of cabbage before it goes to waste
• A kid-friendly finger food or party appetizer that pleases picky eaters
• A lighter alternative to potato hash browns for a weekend brunch spread

Why You’ll Love This Recipe

• Very low in carbs — cabbage has a fraction of the carbohydrates found in potatoes, making these a great swap for anyone watching their intake.
• Ready in about 20 minutes — from shredding to plating, the whole process is fast and fuss-free.
• Minimal ingredients — you likely already have everything in your fridge and pantry right now.
• Crispy edges, tender center — pan-frying in a small amount of vegetable oil gives you that satisfying crunch without deep-frying.
• Versatile serving options — great as a snack, a side dish, or a light main course with the Greek yogurt dip.
• Vegetarian and naturally gluten-free — no breadcrumbs or flour needed; the eggs bind everything together perfectly.

Ingredient Notes

Cabbage — The star of the show. Use 2 cups of finely sliced green cabbage. Slice it as thin as you can so the shreds soften quickly in the pan and the patties hold together well. White or green cabbage both work; avoid red cabbage here as it releases colour and can make the patties look a little murky.

Onion — One whole onion, finely sliced. The onion adds sweetness and depth, and it softens and caramelises beautifully at the edges as the hash browns fry. Yellow onion is classic, but white onion works too.

Eggs — Two eggs are what bind the mixture together and give the hash browns structure. Without a binder the patties would fall apart in the pan. Make sure to mix them in thoroughly so every shred of cabbage is coated.

Granulated garlic — One teaspoon of granulated garlic seasons the mix evenly without the risk of raw garlic burning in the pan. It gives a warm, savoury background note that ties everything together.

Vegetable oil — Used for frying. A neutral vegetable oil with a higher smoke point is best — sunflower or rapeseed oil both work well. You only need a shallow layer; these are pan-fried, not deep-fried.

Greek yogurt — Served as a dipping sauce or dolloped on top. Its cool creaminess balances the warm, crispy hash browns perfectly. Full-fat Greek yogurt gives the richest flavour, but a lower-fat version works fine too.

Salt and pepper — Season the mixture generously before frying. Cabbage needs a confident hand with seasoning or the patties can taste a little flat.

Tips

• Slice the cabbage as finely as possible. Thin shreds cook faster and hold together better than thick chunks. A mandoline or a sharp knife both work well.
• Use exactly 1 tablespoon of mixture per hash brown. This is the size specified in the recipe and it ensures even cooking. Larger patties tend to be harder to flip without breaking.
• Press each patty flat in the pan. After you drop in the tablespoon of mixture, use the back of a spoon to flatten it slightly. This increases the surface area that touches the hot oil and gives you a crispier result.
• Do not crowd the pan. Leave a little space between each hash brown so they fry rather than steam. Work in batches if needed.
• Season the mix well before frying. Taste a pinch of the raw mixture (it is just cabbage, onion, and egg — safe to taste) and adjust salt and pepper before cooking the whole batch.

Substitutions and Variations

• Add cheese. Stir a handful of shredded mozzarella or grated parmesan into the mixture before frying for extra flavour and a slightly richer, chewier centre — the image above shows exactly this variation.
• Swap the onion for spring onions. Finely sliced spring onions (scallions) are milder and give the patties a slightly fresher taste. Great in summer.
• Use garlic powder instead of granulated garlic. They are nearly identical in flavour; use the same quantity (1 tsp).
• Try a sour cream or yogurt-herb dip. Mix the Greek yogurt with a pinch of dried dill and a squeeze of lemon for a more flavourful dipping sauce.

Storage and Make Ahead

Refrigerator: Store leftover hash browns in an airtight container in the fridge for up to 3 days. Reheat them in a dry non-stick pan over medium heat for a few minutes per side to restore their crispiness. The microwave will work in a pinch but they will lose some of their crunch.

Freezer: Let the cooked hash browns cool completely, then lay them in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in a pan or in the oven at 200°C (390°F) until hot and crispy.

Make ahead: You can mix the cabbage, onion, eggs, and seasonings up to 4 hours ahead and keep the bowl covered in the fridge. Fry the patties just before serving for the best texture.

If you enjoy cooking with cabbage, you might also love this oven-roasted cabbage recipe — a completely different technique that brings out a deep, caramelised flavour. For more low-carb ideas, browse the full collection of quick low-carb meals. And if you want to explore more ways to use this humble vegetable, the cabbage recipes roundup is a great place to start.

Crispy Low-Carb Cabbage Hash Browns

Crispy pan-fried cabbage patties made with eggs, onion, and granulated garlic — a quick vegetarian low-carb alternative to potato hash browns, served with Greek yogurt. Ready in about 30 minutes.

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Rate

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Choose Serving Size 6

Ingredients 

• 2 cups cabbage finely sliced
• 1 onion finely sliced
• 2 eggs
• vegetable oil for frying
• Greek yogurt for serving
• 1 tsp granulated garlic
• salt & pepper to taste

Instructions

• In a mixing bowl, combine the finely sliced cabbage with the onion, eggs, and granulated garlic. Season with salt and pepper and mix well until evenly combined.
• Heat the vegetable oil in a pan over medium heat. Using about 1 tablespoon of the mixture per hash brown, fry until golden and crisp on both sides, about 2-3 minutes per side.
• Serve warm with Greek yogurt.

Notes

Serve warm with a dollop of Greek yogurt. For extra-crispy hash browns, press each portion flat in the pan and fry over medium heat until deeply golden on both sides.

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