Description
A comforting blend of sautéed cabbage, crispy hashbrowns, and optional eggs, perfect for breakfast or dinner.
Ingredients
Scale
- 4 cups cabbage, shredded
- 2 large potatoes, peeled and grated
- 1 medium onion, diced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 bell pepper, diced (optional)
- 2 eggs (optional topping)
- Fresh herbs (parsley or cilantro) for garnish
- Sour cream or Greek yogurt for serving
- Chopped chives for garnish
Instructions
- Begin by washing and prepping your vegetables. Shred the cabbage and grate the potatoes, then squeeze out excess moisture. Dice your onion and any optional ingredients.
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 3 minutes. Add the cabbage with a pinch of salt, stirring frequently until it wilts, about 5-7 minutes.
- Mix in the grated potatoes, garlic powder, paprika, more salt, and pepper. Spread evenly and cook undisturbed for about 5-8 minutes until golden and crispy. Flip to brown the other side.
- Once both sides are crispy and golden, remove from heat. Top with poached or scrambled eggs if using. Serve warm, garnished with sour cream and fresh herbs.
Notes
This dish is versatile; customize it with different vegetables or spices to suit your taste. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg