Step 1

Finely slice red cabbage and shred the russet potatoes. Place shredded mixture into a nut milk bag, and squeeze out all excess water. Place drained mixture into a medium-sized mixing bowl.

Step 2

Add salt, black pepper, garlic, and arrowroot starch into the bowl. Mix together until thoroughly combined.

Step 3

Add avocado oil to a 10-inch cast iron pan. Heat on medium-high until oil is shimmering.

Step 4

Scoop ¼ cup of the cabbage and potato mixture into the hot oil. Smash each scoop to flatten hash browns. Flip when the underside becomes golden brown and crispy. Four hash browns can fry at one time in a 10-inch cast iron pan.

Step 5

Remove red cabbage hash browns from the hot pan and drain excess oil on paper towels. If not eating immediately, transfer to a wire rack.

Step 6

Fry remaining red cabbage and potato mixture (recipe should make 12 hash browns total). Drain excess oil.

Step 7

Serve immediately!