The very best kind of comfort food, there’s nothing better than potatoes. Here boiled potatoes are sliced and fried in a pan with cabbage and onion for a kind of cabbage potato hash – this is an excellent hungry gap meal and something we eat often in winter and early spring. Pair it with eggs or another protein option of your choice for breakfast, lunch, or dinner.

If you want to add more cabbage to your diet (we eat it almost every day in the colder months), try this cabbage lentil soup, easy roasted red cabbage, or raw cabbage salad.

Ingredients

Ingredient Notes and Substitutions

• Potatoes: any type of potato will work here, starchy or waxy, but I prefer waxy. Use leftover boiled potatoes if you have them.
• Cabbage: pictured is savoy cabbage, which cooks a little faster and adds a nice texture to the hash. Use plain white cabbage if preferred – if you can get pointed cabbage, use it instead – savoy, pointed, then white.

Step by Step

Step 1: boil the potatoes, drain, and set aside to dry for a few minutes like you would for mashed potatoes.

Step 2: add the potatoes to a pan with the cabbage and onion.

Step 3: cook, stirring often.

Step 4: the hash is ready when the potatoes are browned and crisp on the edges.

How to Store

Storage: keep leftovers in a sealed container in the refrigerator for up to three days. Reheat in a frying pan to re-crisp the vegetables. I think this is pretty good cold.

Freezing: transfer cooled leftovers to an airtight container and freeze up to three months. Thaw in the refrigerator before reheating in a frying pan.

Expert Tips

• Don’t skip the water: this helps to lift the potatoes and fully cook the cabbage. You could use a little vegetable broth instead if preferred but be sure to reduce the salt a bit in that case.
• Make sure the pan is seasoned: if your frying pan is sticky, the vegetables will stick to it. Pictured is our (only) frying pan, a well-seasoned cast iron pan. This worked in a stainless steel pan as well but you need to be careful to heat it fully first. I haven’t tested with non-stick cookware.
• Slice before boiling: this reduces the cooking time needed for the potatoes and is preferable to boiling them whole. I don’t peel potatoes.

More Potato Recipes

Potato Leek Soup with lemon
Lentil Cottage Pie
German Potato Pancakes
Early Summer Potato Salad

If you make this Cabbage Potato Hash or any other vegetarian sides on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.