Cabbage and Potato Hash with Fried Eggs
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 4 medium russet potatoes, cut into small cubes
- 4 cups shredded green cabbage
- 1 medium onion, diced
- 3 tablespoons vegetable oil
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the potato cubes and cook for 10 minutes, stirring only a few times so the edges can brown.
- Add the diced onion and continue cooking for 5 minutes, stirring occasionally until the onion softens.
- Stir in the shredded cabbage along with the salt and black pepper. Cook for 8 more minutes until the cabbage wilts and the potatoes are tender throughout.
- Push the hash to one side of the skillet. Add the remaining tablespoon of oil to the empty space and crack in the eggs. Fry them until the whites set and the yolks reach your preferred doneness.
- Divide the hash among four plates and top each serving with a fried egg.
Notes
Cook the potatoes in a single layer as much as your skillet allows for better browning. Leftovers reheat well in a skillet over medium heat to restore crisp edges. If you have leftover cooked potatoes from another meal, add them later in the process so they only warm through and brown.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Knife, Cutting Board
Cuisine: American
Equipment: Large Skillet, Knife, Cutting Board