Cabbage Hash Browns | Keto | Low Carb | Cooking With Thatown2
Wussup Towners. I know on the keto diet you miss potatoes, especially for breakfast. We have the perfect hack to fix that. Cabbage Hash Browns. These cabbage hash browns are keto friendly, low carb, and super healthy. There are only 2 ingredients needed cabbage and eggs, and somehow they surprisingly taste just like potato hash browns. Thank you for watching!!! Please Like, Share, and Subscribe.
Recipe -
Start by thinly slicing a head of cabbage. Add them to a large bowl, add two eggs, and season with salt and pepper. Mix the eggs and cabbage together until the eggs fully coat the cabbage. Once combined. Add the cabbage to a greased skillet. Place small handfuls of cabbage into the skillet and cook over medium heat cooking for 2-3 minutes on the first side, flipping, and then cooking for an additional 1 to 2 mins on the second side. You should get a nice crisp on the bottom of the cabbage hashbrown.
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Intro by @editsbyoni
#keto #hashbrowns #cookingwiththatown2
Breakfast Potatoes Recipe in Real Time
Cook a complete meal from scratch in 30 minutes with this easy potato hash recipe. Breakfast potatoes make a perfect comfort dish, and this recipe is ideal for any meal anytime of the day. A hash recipe usually involves meat and potatoes, but this semi vegetarian version forgoes the meatiest of the meat for a simple egg topping, or simply skip the egg for a vegan hash. View or print the complete breakfast potato recipe here
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Ingredients for Potato Hash Recipe
1 medium POTATO
½ cup chopped ONION
3 cloves minced GARLIC
¼ cup chopped BELL PEPPER
2 EGGS
OIL for cooking
1 tsp SALT
½ tsp CHILI POWDER or BLACK PEPPER
½ tsp TURMERIC
½ tsp SMOKED PAPRIKA
Optional:
½ tsp CARAWAY SEEDS
¼ cup chopped SPINACH
Some chopped CILANTRO
How to make Easy Breakfast Potatoes
Heat 3 Tbsp oil in a skillet on medium heat.
Cube potato into uniform sizes about as big as a game die.
When oil is hot, add potatoes to the skillet and spread into a single layer and let fry undisturbed for 10 to 15 minutes. Sprinkle potatoes with ½ tsp of salt.
After 15 minutes, add in the rest of the seasonings then stir potatoes and let cook for another 5 minutes.
Mix in onion, bell pepper, and garlic and continue to fry the potatoes until done, stirring occasionally, about 10 more minutes.
If desired, add in fresh greens for added nutrition and color.
When breakfast potatoes are finished, plate and top with a fried egg. An over-easy egg with a rich yolk makes a great saucy topping for this recipe.
Enjoy!
PERFECTLY CRISPY SMASHED ROASTED POTATOES
These are the crispy smashed potatoes that have been a viral hit everywhere lately. No measurements needed...just add the ingredients to your liking and get to smashing!
Breakfast Bowl Medley
Frozen Potato Cubes, Frozen Sausage Patties, Eggs, Salt, Pepper(extra veggies, cheese, salsa-optional)
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You need to check: Hashbrown Potato Casserole HOMEMADE TUTORIAL 2017!
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The Food Lab: How to Roast the Best Potatoes of Your Life
Read up on the full details here:
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
- Large chunks of potato maximize the contrast between exterior and interior.
- Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
- Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
INGREDIENTS
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above)
5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
DIRECTIONS
1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
The Tricks to Crispy Hash Browns
Crispy Hash brown How-To
I did it! I figured out the tricks to getting crispy fried hash browns- and there's three big ones. Clarified Butter, rinsing the starch off the potato and having a lid while cooking. Enjoy the video!
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron