Potato, Cabbage, and Carrot Healthy Hash Browns
Healthy hash browns loaded with veggies! Easy healthy finger food appetizer or side dish for baby-led weaning. Freezer friendly make-ahead recipe.
Ingredients
- 2 raw medium-sized potatoes skin on
- 2 large carrots
- ½ head cabbage 2 large cups
- 2 spring onions finely sliced
- 1 teaspoon onion powder
- 1 egg
- 3-4 tablespoons rapeseed oil
- 200 ml Sour Cream
- Fresh thyme leaves
- Lemon wedges
Method
- Start by grating the potatoes then squeeze out the excess water and place it to a bowl
- Grate the carrots, then finely shred the cabbage and add to the bowl along with the sliced spring onion
- Add the onion powder and the egg, then stir well until the mixture is well combined
- Drizzle over a little rapeseed oil onto a frying pan over medium heat
- Using an ice cream scoop, divide the mixture into small patties and fry each side until golden brown – about 3-4 minutes on both sides
- To serve, add a dollop of sour cream and a sprinkle of fresh thyme leaves, then drizzle over a little squeeze of lemon juice
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Recipe Notes & Tips
Make ahead and freeze hash browns with a little parchment paper in-between each one. Reheat in the oven at 180ºC for about 10-15 minutes or until warmed through.