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American

Cabbage and Potato Fry

Potatoes and cabbage fry in one skillet with onion until the potatoes brown and the cabbage sweetens. An egg on top makes it dinner.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
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Skillet of fried potatoes and cabbage with a fried egg

Photo: LoopZilla (CC BY-SA). Source

Why you’ll love it

  • Potatoes and cabbage are the cheap bulk.
  • Browning is what makes it taste like more than boiled vegetables.
  • An egg adds protein for pennies.
  • One skillet.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat 1 tbsp oil in a large skillet over medium. Cook the potatoes 10 minutes, stirring now and then, until tender and spotted brown.

  2. 2

    Add the onion and cabbage, the rest of the oil, salt, and pepper. Cook 10 minutes, until the cabbage is soft and a little browned.

  3. 3

    Push the vegetables aside. Fry the eggs in the open space to your liking.

  4. 4

    Set an egg on each plate of cabbage and potatoes.

  5. 5

    Serve with hot sauce or vinegar if you want a sharp edge.

Pro tips

  • Small potato dice cook before the cabbage burns.
  • Do not cover the pan or you lose the browning.
  • Salt in layers, not only at the end.

Easy substitutions

Eggs
A drained can of white beans, warmed in the pan
Cabbage
Shredded Brussels sprouts
Olive oil
Butter

Storage and reheating

Storage

Refrigerate the vegetables up to 3 days. Fry eggs fresh.

Reheating

Reheat the vegetables in a skillet until hot, then fry new eggs.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
290
Protein
12 g
Carbs
32 g
Fat
13 g
Fiber
5 g

Budget friendly · Stovetop · Vegetarian, Gluten-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients