Begin by shredding the cabbage using a grater or food processor. Thinly slice the yellow onion and set aside.
In a large mixing bowl, crack in the eggs. Add the minced garlic, onion powder, paprika, Italian herbs, chopped parsley, kosher salt, and black pepper. Whisk until well combined.
Add the shredded cabbage and sliced onion to the egg mixture. Stir until everything is evenly coated.
Heat the vegetable oil in a large skillet over medium heat until hot.
Spoon the cabbage mixture into the skillet, pressing down to form even patties. Cook for about 5-7 minutes until the bottom is golden brown and crispy.
Carefully flip the hash browns using a spatula. Cook for another 5-7 minutes on the other side until golden and crispy. Repeat with remaining mixture.
Transfer the cooked hash browns to a plate lined with paper towels to absorb excess oil. Garnish with fresh parsley and serve with sour cream.
