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Potato and Cabbage (vegetable) Hashcake

  • Yield: 4 cakes 1x


You can add additional vegetables, such as fennel, kohlrabi, carrot, turnip, parnsip, or rutabaga but it does need the texture of the potato and cabbage to make it successful.


  • 1 cup cabbage (shredded)
  • 2 cups starchy potato (peeled, shredded OR substitute 1 cup of other vegetable for 1 cup of potatoes)
  • 2 ea green onions (diced OR substitute 1/4 cup red onion, fine dice)
  • to taste salt and pepper
  • 2 medium eggs
  • 3 tbs coconut oil


  1. Shred the cabbage, potatoes, and any other vegetable you are using in a food processor.
  2. In a large bowl, add the salt and pepper to the potatoes mixture.
  3. Place in a strainer and allow to drain for at least 20 minutes
  4. Squeeze the potato mixture to remove excess fluid.
  5. Add the egg and mix well.
  6. Heat 2 tbs of the coconut oil in a skillet over medium-high heat.
  7. Divide the mixture into 4.
  8. Using your hands and a spatula, shape the mixture into a patty and gently slide it into the hot oil.
  9. Cook until brown, then gently turn to the other side (about 3 minutes per side).
  10. Remove from the oil and drain on a paper towel.


Source: Sherry Scott (based on a dish served at The Snack Bar)

  • Category: Side Dish


  • Serving Size: 1 cake
  • Calories: 211
  • Fat: 12.47 g
  • Carbohydrates: 21.1 g
  • Protein: 5.43 g
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