Cajun Cabbage Hash

Cajun Cabbage Hash

Recipe and photo courtesy of BCfresh
Serve this hearty and healthy hash for breakfast, brunch or dinner.

Ingredients

Hash:

  • 1 lb (500 g) BCfresh Sunset Potatoes, diced
  • 1 tbsp (15 mL) olive oil
  • 1 onion, diced
  • 1/2 red pepper, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • Pinch each salt and pepper
  • 4 cups (1 L) shredded BCfresh Cabbage
  • 1 tbsp (15 mL) Cajun seasoning
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 1/2 tsp (2mL) red chili flakes
  • 1/2 cup (125 mL) reduced-sodium chicken or vegetable broth
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 tbsp (30 mL) finely chopped fresh parsley

Fried Eggs:

  • 2 tbsp (30 mL) butter
  • 4 eggs
  • 1/4 tsp (1 mL) salt and pepper

Instructions

Hash:

  1. In large skillet set over medium heat, heat oil and butter; cook potatoes, onion, red pepper, celery, garlic, salt and pepper, stirring occasionally, for about 5 minutes or until slightly softened. Add cabbage, Cajun seasoning, thyme and chili flakes; cook, stirring occasionally, for about 5 minutes or until potatoes are golden brown and cabbage starts to wilt.
  2. Add broth and Worcestershire sauce. Reduce heat to medium-low; cover and cook for about 10 minutes or until potatoes are tender and most of the liquid evaporates. Stir in parsley.

Fried Eggs:

  1. Melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for about 3 minutes or until egg whites are just set for sunny-side up or until done as desired.
  2. Divide hash among 4 plates. Top each with fried egg.

Tips:

  • Serve with poached eggs instead of fried eggs if desired.
  • For vegetarian hash, substitute chicken broth for vegetable broth.
  • For indulgent hash, add bacon to hash.
  • Serve with a wedge of lemon on the side.

 

For more recipes, visit www.bcfresh.ca

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