1 cup shredded cabbage or turnips
1 egg
Sea salt and pepper to taste
OPTIONAL: 1/4 cup Parmesan cheese
2 TBS coconut oil (or butter) for frying
Shred veggie. In a medium bowl mix the veggie, egg, salt, pepper and cheese if using. Heat oil in a skillet over medium-low heat. Add veggie mixture to the pan and form a rectangle with the spatula. Gently chop along the length of the hashed brown. Set a timer for 5-10 minutes, checking turnips occasionally. When firm enough, flip the hashed brown. Cook for 5 minutes, or until golden brown.
COMPARISON:
1 cup Potato Hashbrowns 116 calories, 28 carbs, 2 sugar, 4 fiber
1 cup Turnip Hashbrowns 36 calories, 8 carbs, 5 sugar, 2 fiber
1 cup Cabbage Hashbrown 29 calories, 3 carbs, 0 sugar, 2g fiber
