Shredding the veggies by hand can be a time-consuming endeavor, so I recommend using your food processor. Use the slicing disc for the cabbage, sprouts, and kale; use the shredding disc for the carrots and cheese. You can also use a sharp knife or mandoline; please be careful. It will seem like you have a ton of veggies, but they shrink down significantly in the oven.
Related: 14 Vegetarian Foods That Have More Iron Than Meat
If you’d like to keep it simple, this veggie hash recipe is fantastic with cooked eggs (your choice—here are 20 easy egg recipes to pick from) and a side of whole-grain toast, with your mom’s favorite hot sauce on the side. To save time in the morning, you can shred them the night before and store them in a covered bowl in the refrigerator. Or, you could even buy pre-shredded veggies at the grocery store. It will still make a colorful statement on the table.
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Shredded Brussels and Kale Hash with Crispy Parmesan
You can find this recipe, and 124 more, in Kathryne Taylor's cookbook, Love Real Food.
Serves 4 as a side
8 cups shredded veggies (I like equal parts red cabbage, Brussels sprouts, kale, and carrots)
¾ cup grated Parmesan cheese (about 1½ ounces)
2 to 3 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
1. Preheat the oven to 425°F with racks in the middle and upper third of the oven. Line 2 large rimmed baking sheets with parchment paper to prevent sticking.
2. On one of the prepared sheets, combine all of the shredded vegetables. Top with the Parmesan, 2 tablespoons olive oil, and the salt. Toss until all of the vegetables are lightly coated in olive oil, adding another tablespoon of oil if necessary. Transfer half of the mixture to the other prepared baking sheet. Spread the mixture evenly over the pans.
3. Place one pan on the upper rack and the other on the middle rack. Bake until the hash is crisp and golden, 16 to 22 minutes, tossing and switching the pans halfway. Serve immediately. Leftovers keep in the refrigerator for up to 3 days.