Cabbage Hash with Eggs and Herb Yogurt Sauce

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2–3

A simple skillet hash with red potatoes, cabbage, and onions, finished with over easy eggs and a fresh herb yogurt sauce. Hearty, clean, and easy to make.

This is a newer recipe for me, but it’s already become a staple. It came out of those last cold weeks at the end of winter when you still want something comforting, but a little cleaner heading into spring. Simple ingredients, cooked well, and finished with something fresh on top.

Since then I’ve made it a lot, and it’s one of those meals that just works every time. Easy to throw together, easy to adjust, and something my family always goes for.

Ingredients

  • 3 medium red potatoes, par-cooked and diced
  • 1/2 yellow onion, diced
  • 1 cup green cabbage, diced
  • 2 eggs per person
  • Avocado oil (or neutral oil)
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder

To serve:

Instructions

  1. Heat a pan over medium heat with oil or butter.
  2. Add diced potatoes and onion. Cook for a few minutes until they start to brown.
  3. Add cabbage, season with salt and pepper, and cook until softened and lightly browned.
  4. In the last minute of cooking, add garlic powder and onion powder.
  5. In a separate pan, cook eggs over easy.
  6. Plate the hash, top with eggs, and finish with herb yogurt sauce and hot sauce.

Notes

  • The key is getting some color on the potatoes before adding cabbage
  • Don’t overcrowd the pan or it will steam instead of brown
  • Works well as breakfast, lunch, or dinner

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