Cabbage and Potato Hash
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Description
With crisp pan-fried potatoes and cabbage, this simple hash uses seasonal ingredients for a comfort-food dish you'll keep coming back to.
Ingredients
- 600 grams (21 oz.) small potatoes
- 400 grams (14 oz.) cabbage preferably savoy
- 1 medium onion
- 1 tablespoon oil for cooking
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- 50 ml (¼ cup) water
Instructions
- Scrub the potatoes, then slice into 1cm rounds, halving any larger potatoes as needed. Place into a large pot and cover with well-seasoned water. Bring to a boil, then reduce the heat and simmer, covered, until fork-soft, about 10 minutes. Once cooked, drain and set aside to dry for a few minutes.600 grams (21 oz.) small potatoes
- While the potatoes are cooking, prepare the cabbage and onion. Core the cabbage and slice very thinly with a knife, mandolin, or the slicing side on a box grater. Halve and thinly slice the onion.400 grams (14 oz.) cabbage, 1 medium onion
- Heat a large frying pan over medium heat. Once hot, add the oil and onion. Cook for about five minutes, stirring frequently.1 tablespoon oil
- Add the cabbage and potatoes and cook for another five minutes, stirring occasionally. Season with salt and pepper. Add the water (it will cook off).50 ml (¼ cup) water, ½ teaspoon sea salt, ½ teaspoon black pepper
- Cover the pan and let the vegetables cook for another ten minutes, stirring once halfway through. Try to flip the potatoes at this point so that both sides can brown.
- Once the potatoes are golden brown and crisp on the edges, the hash is ready. Season to taste and serve immediately.
Notes
This serves around four people as a side. We usually eat most of it between the two of us, with a couple eggs each, but are quite active.
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.
Nutrition
Serving: 1 | Calories: 186kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 905mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 63mg | Calcium: 61mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.