Cabbage and Potato Hash

Cooked cabbage and potato rounds in a cast iron pan.

With crisp pan-fried potatoes and cabbage, this simple hash uses seasonal ingredients for a comfort-food dish you'll keep coming back to.

Course Breakfast, Side Dish, Sides, Winter

Cuisine German

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 186kcal

Author Alexandra Daum

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

Metric - Cups

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