Red cabbage hash browns with kale and garlic mushrooms

Name: Red cabbage hash browns with kale and garlic mushrooms
Prep time: 35 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: 14 oz red cabbage; 3.5 oz potatoes; 1 onion; 2 cloves garlic; 2.8 oz kale; 10.5 oz mixed mushrooms; 2 eggs; 4 tbsp flour; 3 tbsp oil; 0.5 cup heavy cream; 2 tbsp butter; parsley (for serving); 2 pinches nutmeg (ground); salt; pepper

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Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"Hash browns and veggie fritters are absolute classics – no question! But how about giving them a little winter upgrade? More fiber, more color, more seasonal produce? Red cabbage makes it happen! Its natural sweetness and vibrant hue add an instant winter twist to your hash browns, and creamy kale or nutty mushrooms make the perfect pairing. If you want even more depth of flavor, try adding a pinch of caraway or a splash of apple cider vinegar directly to the batter. And here’s our secret for extra-crispy red cabbage hash browns: bake them on a thoroughly preheated baking sheet. That way, they get beautifully crisp on the outside while staying wonderfully tender on the inside."

Difficulty

Medium 👍

Preparation

35 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

50 g

1 cloves

40 g

150 g

mixed mushrooms

eggs

2 tbsp

flour

1½ tbsp

oil

75 ml

heavy cream

1 tbsp

butter

parsley (for serving)

1 pinches

nutmeg (ground)

salt

pepper

Utensils

grater, knife, cutting board, 2 bowls, parchment paper, baking sheet, pot, cooking spoon, frying pan, spatula

Nutrition per serving

Cal525

Fat49 g

Protein8 g

Carb30 g

Step 1/4
- 200 g red cabbage
- 50 g potatoes
- ½ onion
- 1 cloves garlic
- 40 g kale
- 150 g mixed mushrooms
- grater
- knife
- cutting board
- bowl
Preheat oven to 200°C/392°F on top/bottom heat. Start with preparing the veggies by shredding red cabbage finely. Then, peel and grate potatoes, peel and finely chop onion and garlic, remove stalks from kale and roughly chop them. Finally, cut mushrooms into bite-sized pieces.
Step 2/4
- 1 eggs
- 2 tbsp flour
- ½ tbsp oil
- ½ pinch nutmeg (ground)
- salt
- pepper
- parchment paper
- baking sheet
- bowl
Mix shredded red cabbage and potato with eggs, flour, salt, pepper, and nutmeg in a bowl. Spoon small amounts of the mix onto a baking sheet lined with parchment paper. Drizzle each portion with some oil and bake for approx. 20 min. until golden brown, turning them over once. While they are baking continue with the recipe.
Step 3/4
- ½ tbsp oil
- 75 ml heavy cream
- ½ pinch nutmeg
- pot
- cooking spoon
Meanwhile, heat oil in a pot and sauté onion until translucent. Add kale and cook for approx. 5–7 min. more over medium heat. Then, stir in heavy cream and cook until creamy. Season with nutmeg, salt and pepper.
Step 4/4
- ½ tbsp oil
- 1 tbsp butter
- parsley (for serving)
- frying pan
- spatula
Heat remaining oil in a pan, add mushrooms, and fry for approx. 5–8 min. until golden brown. Add butter and fry until golden brown as well. Then, add garlic and briefly sauté. Season with salt and pepper. On a plate, serve hash browns with creamy kale, mushrooms, and sprinkle with parsley.
Enjoy your meal!