Irresistible Cabbage Breakfast Hash Recipe in Just 25 Minute

Let me tell you about my absolute favorite way to start the day – this cabbage breakfast hash recipe! It’s the kind of dish that makes you feel like you’re treating yourself while still being good for you. I stumbled upon it one lazy Sunday when my fridge was looking bare except for a half-head of cabbage and some sad potatoes. Twenty minutes later? Magic happened.

What I love most is how forgiving this recipe is. No fancy techniques, no weird ingredients – just simple, hearty goodness that keeps you full till lunch. The cabbage gets all sweet and caramelized, the potatoes turn golden and crisp, and those runny egg yolks? Oh, they tie everything together perfectly. It’s become my go-to when I want something nutritious but don’t feel like fussing over breakfast.

Why You’ll Love This Cabbage Breakfast Hash Recipe

This isn’t just another breakfast recipe – it’s your new morning lifesaver. Here’s why:

• Quick as can be: From fridge to plate in under 25 minutes, even when you’re half-asleep
• Packed with goodness: That cabbage gives you fiber and vitamins before you’ve had your coffee
• Endlessly adaptable: Swap ingredients based on what’s in your fridge – I’ve made it with everything from sweet potatoes to zucchini
• Keeps you full: The protein from eggs plus fiber from veggies means no mid-morning snack attacks
• Budget-friendly: Uses cheap, humble ingredients that still taste amazing

Trust me, once you try this, you’ll wonder how you ever settled for boring toast.

Ingredients for Cabbage Breakfast Hash

Here’s what you’ll need to make this simple, satisfying breakfast:

• 2 cups shredded cabbage – I like to use the pre-shredded kind when I’m in a hurry, but fresh is even better
• 1 large potato, diced – About 1/2 inch pieces so they cook evenly
• 1 small onion, chopped – Any color works, but I’m partial to yellow onions for their sweetness
• 2 cloves garlic, minced – Don’t skimp here – it makes all the difference!
• 2 eggs – The star that brings it all together
• 1 tbsp olive oil – For that perfect golden crispiness
• Salt and pepper to taste – I always do a generous pinch of each

That’s it! Just seven simple ingredients for a breakfast that tastes anything but basic.

How to Make Cabbage Breakfast Hash

Okay, let’s get cooking! This cabbage breakfast hash comes together in just a few simple steps, but I’ll walk you through each one so you get it perfect on your first try. Grab your favorite skillet – I use my trusty cast iron for this – and let’s make some magic happen.

Step 1: Sauté the Potatoes

First things first – heat that olive oil in your skillet over medium heat. You’ll know it’s ready when a little potato piece sizzles when you drop it in. Add your diced potatoes (make sure they’re all about the same size so they cook evenly) and let them hang out for about 5 minutes. Stir them occasionally so they get golden on all sides but don’t burn. They won’t be fully cooked yet – that’s okay! We’re just getting them started.

Step 2: Add Onions and Garlic

Now toss in those chopped onions and minced garlic. Ohhh, that smell! This is when my kitchen starts smelling like breakfast heaven. Give everything a good stir and let it cook for about 2 minutes – just until the onions turn translucent and the garlic becomes fragrant. Careful not to let the garlic burn though – burnt garlic is nobody’s friend.

Step 3: Cook the Cabbage

Time for the star of the show! Pile in your shredded cabbage – it’ll look like a lot at first, but trust me, it wilts down quick. Stir everything together and let it cook for 3-4 minutes until the cabbage softens but still has a little crunch. This is when I add my salt and pepper – don’t be shy with the seasoning!

Step 4: Add the Eggs

Here comes the fun part! Use your spoon to make two little wells in the hash mixture. Crack an egg into each well – try to keep the yolks intact for that gorgeous runny center. Now cover the skillet with a lid (or foil if you don’t have one) and let it cook for 3-4 minutes until the egg whites are set but yolks are still soft. If you like your eggs more well-done, just give it another minute or two.

And voila! You’ve just made the most satisfying breakfast in under 15 minutes of actual cooking time. Now grab a fork and dig in while it’s hot!

Tips for the Best Cabbage Breakfast Hash

After making this cabbage breakfast hash more times than I can count, I’ve picked up some tricks that make it foolproof:

• Pre-shredded cabbage saves time – I keep a bag in my fridge for lazy mornings
• Dice potatoes evenly – About 1/2 inch pieces ensures everything cooks at the same rate
• Don’t skip covering the skillet – That steam is what gives you perfect set whites with runny yolks
• Medium heat is key – Too hot and your potatoes burn before cooking through
• Taste before serving – I always add an extra pinch of salt at the end

Follow these simple tips and you’ll have restaurant-worthy results every single time!

Variations for Your Cabbage Breakfast Hash

The beauty of this cabbage breakfast hash? You can make it different every time! Here are my favorite ways to mix it up:

• Add color: Throw in diced bell peppers or mushrooms when sautéing the onions
• Make it meaty: Crisp up some bacon or sausage first, then cook everything in that glorious fat
• Spice it up: A pinch of smoked paprika or red pepper flakes adds warmth
• Go creamy: Top with sliced avocado or a dollop of sour cream
• Herb it up: Fresh parsley or chives brighten everything up

Honestly? I’ve never made it the same way twice – that’s half the fun!

Serving Suggestions

This cabbage breakfast hash is delicious all on its own, but here’s how I love to serve it:

• Piled high on buttered toast for extra crunch
• Drizzled with hot sauce or sriracha when I want some heat
• Topped with fresh parsley or chives for a pop of color
• With a side of sliced avocado for creaminess

Honestly? It’s perfect straight from the pan – no frills needed!

Storage and Reheating

If by some miracle you have leftovers (we rarely do!), here’s how to handle them: Store in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy it again, reheat gently in a skillet over medium heat to keep that perfect texture – though I’ll admit to microwaving it when I’m in a pinch! Just add a splash of water before microwaving to keep it from drying out.

Nutritional Information

Here’s the scoop on what you’re getting in each serving of this cabbage breakfast hash (and why I feel so good about eating it!):

• 250 calories – Enough to fuel your morning without weighing you down
• 10g protein – Thanks to those beautiful eggs
• 5g fiber – All that cabbage works wonders for your digestion
• 30g carbs – Mostly from the nutrient-packed potatoes
• 10g fat – The good kind from olive oil and eggs

Of course, these numbers might change slightly depending on your exact ingredients – but isn’t it nice knowing breakfast can be this satisfying AND nutritious?

Frequently Asked Questions

Can I use frozen cabbage instead of fresh?
You can, but fresh is definitely better! Frozen cabbage tends to release more water when cooking, which can make your hash soggy. If you must use frozen, thaw it first and squeeze out excess moisture before adding to the skillet.

How do I get my potatoes extra crispy?
My trick? After dicing, pat the potatoes dry with a paper towel before cooking. Then resist stirring too much – let them sit undisturbed for a couple minutes at a time to develop that golden crust we all love!

Can I make this vegetarian or vegan?
It’s already vegetarian! For a vegan version, skip the eggs and add some crumbled tofu or chickpeas instead. You’ll miss those runny yolks, but it’ll still be delicious.

What’s the best way to shred cabbage quickly?
I swear by my box grater’s large holes – it’s faster than a knife and gives the perfect texture. Or grab pre-shredded coleslaw mix when I’m really pressed for time!

Now that you’ve got all the answers, what are you waiting for? Try this cabbage breakfast hash recipe tomorrow morning and tag me in your photos – I’d love to see your creations!

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