I am currently cabbage-obsessed. Cabbage Sausage Hash has me in a happy food rut.
Shoutout to cabbage, for your perseverance in my fridge after many weeks is something to be proud of. It’s like you’ve been drinking from the fountain of youth! GO YOU!
I like how the crispy bits of sausage and potatoes are mixed with charred creamy cabbage.
(cook that potato in advance in the microwave and meal prep it!)
Throw a fried egg on top with a liberal sprinkling of Parmesan and LET’S GO!
Ingredients are gathered.
Cook the sausage and cooked potatoes in a glug of oil in a skillet.
Add the cabbage and wilt down. Add in the garlic…
Make a well. Add a little oil in the middle. Drop an egg in.
Cook that egg. Top with parm!
Ready?
That runny egg is for potato dipping!
This recipe makes enough for two servings. This one is going in the fridge!
I hope this Cabbage Sausage Hash makes it into your rotation!
Cabbage Sausage Hash
makes 2 servings
- a glug of olive oil
- 1 sausage, casing removed
- 1 cooked russet potato, cut into chunks
- 3 cups shredded cabbage
- 1 clove garlic, minced
- salt & fresh cracked pepper
- red pepper flakes
Heat a cast iron skillet over medium-high heat. Add a glug of olive oil in the pan and cook the sausage and potatoes, stirring occasionally for 4-5 minutes or until sausage is browned. Add in the shredded cabbage and give hash a good stir. Cook for another 4-5 minutes, until the cabbage is softened. Season with salt, pepper & red pepper flakes. Stir in the garlic and cook for another minute. Make a well in the pan and place an egg in the center. Cover the pan with a lid and cook for 2-3 minutes, or until egg white is set. Sprinkle top with grated Parmesan, fresh cracked pepper and serve!
