Heavenly Hash – fried up in a flash

Heavenly hash, made in a flash

Hi everyone! Time for another quick meal idea.  Potato and cabbage hash can be on your table in a flash. We all find ourselves here – surveying the fridge in desperation, hoping something magical will leap out. Sadly, nothing did leap out, but I found half of a cabbage that needed to be eaten. Cabbage happens to be a consistent staple in our fridge as it is a safe veggie for TQ’s fructose malabsorption. Not to mention a favorite veggie. (remind me to post about my cabbage casserole – one of TQ’s most requested meals) So, I had the leftover cabbage …. but what else? I found a few strips of uncooked bacon, green herbs….. Already something is blooming here! The pantry always has a stock of different potatoes, voila! The idea was hatched.

Let’s get started:

Start by chopping the bacon strips into bite sized pieces. Heat a big skillet over medium heat. Add a tablespoon or two of ghee to the pan to get it started with the bacon. While the bacon is browning, chop the cabbage into shreds.



My first tip for getting dinner on the table quicker: Microwave 3 or 4 potatoes for 3 minutes (make sure to pick them a couple of times otherwise they might explode)  Be careful handling the potatoes once they are par-baked they are very hot. Ask me how I know 🙂  Carefully, dice or slice the hot potatoes.

My second tip: Use the already packaged diced potatoes!

img_4093img_4097 Remove the browned bacon from the pan to prevent it from burning. Place it on a paper towel to allow any excess fat to drain.

Add the veggies to the pan. I didn’t bother draining the fat from the pan as it was minimal, and so many other veggies will be added. Toss the veggies gently and spread it out in an even layer to cook. Next, place the lid over the pan and let it cook for 5 minutes (medium heat).


Meanwhile as it’s cooking:

Gather whatever herbs you have on hand. I used parsley (1/4 cup) and two green onion tops. Allow the hash to cook for 5 minutes or so. Carefully lift the lid and flip the hash using a spatula making sure all of the cabbage gets cooked. Sprinkle a generous teaspoon of salt and pepper over the hash. I cooked the hash for approximately 15 -20 minutes ensuring that all the cabbage was softened and potatoes were developing crispy edges.

Important tip: If you find that the hash is getting dry, add a little water  – 1/2 cup that keeps the hash moist and prevents burning. I did add water on two occasions as I did not want to add more fat to the pan. Water helps soften the cabbage as well.

The final touches:

Sprinkle on your reserved bacon,  herbs and onions and it’s ready to serve – very tasty! I especially like my hash with a sunny side up egg. The golden yolk acts as a creamy sauce that marries it altogether. It makes me happy. Happy New Year everyone!


I love the browned bits on the edges - yum!

I love the browned bits on the edges – yum!





Tasty dinner or breakfast!

Tasty dinner or breakfast!




4 replies
    • karinamara@gmail.com
      karinamara@gmail.com says:

      Hey now, that’s a great idea! I think you could easily swap out veggies to meet your needs. The groceries are now carrying all kinds of “riced veggies” so it would cook up really fast as well. I think I would start the potatoes first though. If you try it before me – report back!

  1. Peggy
    Peggy says:

    Both the boys really liked this! And, apparently, having hash with ketchup is a British thing 🙂 The only changes I made were using chicken broth instead of water to keep the hash from drying out and cooking some turkey bacon separately to serve at the table. And I love that some of this can be done ahead – slicing the cabbage, par-cooking the potatoes, etc.

    • karinamara@gmail.com
      karinamara@gmail.com says:

      Broth – yes! That is a great idea! I’ve heard of people eating hash with ketchup before – I personally have never tried it. But, I’m happy to hear they both enjoyed it! Super easy weeknight meal 🙂


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