Shredded cabbage makes the perfect substitute for hash browns, because it becomes tender like potatoes do but is much lower in carbs while still being loaded with essential vitamins and minerals for a more nutrient-dense meal.

Serves 2


  • 1 Tbsp. butter or coconut oil
  • 1/2 red onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 small head of green cabbage, shredded
  • 1/4 tsp. fine sea salt
  • Freshly ground black pepper
  • 4 eggs
  • 2 ounces raw goat cheddar, shredded (optional)
  • Freshly chopped chives, for garnish

    Be sure to use the largest skillet you have when making this dish because the shredded cabbage is bulky at first but will soon shrink as it cooks. This is a one-pan meal if you bake the eggs in an oven, but you're welcome to cook the eggs in a separate skillet if you prefer.

    Preheat the oven to 400°. In a large, deep skillet over medium heat, melt the butter and sauté the onion and bell pepper until they start to soften, about 5 minutes. Add the cabbage, salt and a few grinds of black pepper and cook until everything is tender, about 10 minutes more.

    Crack the eggs into the skillet directly on top of the cooked vegetables, sprinkle with the cheese and bake until the whites are cooked, 5 to 10 minutes. If you prefer runny yolks, check on the eggs starting at 5 minutes to avoid overcooking; for firmer yolks, cook for the entire 10 minutes. Serve warm, garnished with a sprinkling of fresh chives.

    Habit Changers

    Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.

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