Photo: © 2017 by Erin Scott

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The Surprisingly Great Hash Browns
We're familiar with many healthy veggie swaps, but here's one we hadn't seen before: shredded cabbage for hash browns. As it turns out, the cruciferous vegetable becomes tender, like a potato does, when you sauté it, and is much lower in carbs. The secret is to use the largest skillet you have, because the shredded cabbage is bulky, at first, but shrinks as it cooks. You cook the cabbage with butter, onion and diced green bell pepper; then, crack eggs into the skillet, directly on top of the cooked vegetables, sprinkle with cheddar and bake just until the eggs are set.

Get the recipe: Skillet Breakfast Hash