3Preheat a skillet on medium- high heat and add 1 tbsp of oil and 1 tsp of ghee. Add the cabbage salt and a few grinds of black pepper and cook another 10 minutes until everything is tender.
You want to make sure the pan is very hot.
Shredded cabbage hash browns. Flip over and fry the other side. Kosher salt Freshly ground black pepper 2 cup shredded cabbage. With your potatoes however youll want to squeeze the shredded bits with a towel or napkin to remove the excess moisture.
First youll need to shred all of your veggies. Using a spatula press potato. Preheat the oven to 400 degrees F.
2Spread shredded potatoes on a clean cloth to remove last of the water. Too much moisture will keep your hash browns from crisping up as well. Heat over medium heat.
When oil shimmers add shredded potato. Add enough avocado oil to a small skillet to cover the hash brown patty halfway. 1Peel Shred russet potatoes.
Place the hash brown patty into the hot oil and fry until golden brown 2-3 minutes. Heat oil in a large nonstick skillet over medium-high heat. Squeeze the potatoes over the bowl of water.
Gently moving the skillet back and forth on the burner to help slosh hot oil over the sides and top of the hash brown. Add the shredded potatoes turn the heat down to medium-high and spread them out in an even layer. Rinse the shredded potatoes with cold water and run through salad spinner to remove ALL moisture.
STEP 2 In a large deep ovensafe skillet melt the butter over medium heat on the stove and sauté the onion and bell pepper until they start to soften about five minutes. Garlic powder 12 tsp. Now preheat a large cast iron skillet over high heat.
Season with a large pinch of salt and pepper. Add a good amount of butter. Everything goes into one bowl and you mix it up well.
Cabbage Hash Browns 2 large eggs 12 tsp.