My stir fried potato hash with bacon, green cabbage and sour cream… Don’t you think that this sounds like one of the prettiest breakfasts ever? Or serve it even for lunch!
I love it!
Whenever I make a potato hash, well that is because I have a couple of leftover potatoes and other vegetables in my fridge that I don’t want to throw away.
Just look at this beauty.
Stir fried potatoes and veg topped off with a good dollop of sour cream. What is not to love! Indeed, like I said before.
That sounds like a pretty breakfast to me.
Breakfast
How about you, are you in?
My family loves a good hash potato. And it is such a cool dish to make because you can add just basically any ingredient that you want to use up. It is therefore a great way to get rid of leftovers in your fridge. I have added loads of stuff to my hash before.
What an excellent plate of comfort food this is!
Easy Potato Hash with Cabbage
So this time I used fresh savoy cabbage and bits of bacon in my hash.
I love stir fried cabbage. It’s because of that caramelised touch that the chopped leaves get. It turns them into something sweet and savory at the same time.
Cabbage is one of my favorite vegetables for a hash.
And what about the sour cream then?
Sour Cream
I initially wanted to top the hash off with the usual yummy fried egg.
However when I went through my fridge I stumbled upon this open container of sour cream. And it sounded like the perfect replacement for it! The sour cream makes this hash very creamy.
Are you looking for a more crispier version of this hash potatoes?
Then you should also check out my crunchy Swiss rösti potato pancakes with grated potatoes!! And what about my French potato galette?
Dig in and enjoy!
Easy Potato Hash with Cabbage & Sour Cream Recipe
- 12,5 oz potatoes (350 g)
- 12,5 oz savoy cabbage (350 g), or green cabbage
- 1 small onion chopped
- 1 small garlic clove chopped
- 3,5 oz salted bacon (100 g)
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- spicy paprika powder
- 2 tbsp sour cream
- pepper
- salt
Add the chopped onion and garlic to a medium non-stick pan together with the butter and olive oil. Then season with a pinch of salt and pepper.
Place the pan over medium-high heat until the butter has melted. Then gently cook the onion and garlic for 3 minutes without browning. Peel the potatoes and rinse them. Then dice them up finely and also add this to the pan.
- Stir and bake the potato bits for 4 to 5 minutes until lightly golden. In the meantime rinse the cabbage and slice it up finely. Then add it to the potatoes as well.
- Stir again. Dice the bacon into small bits and add it to the pan.
Stir well. Put a lid on the pan and bake the hash for 5 more minutes. The potato should be nicely golden brown on the edges. Season with a pinch of spicy paprika powder.
- Stir and check the seasoning. Add extra pepper, salt or paprika to taste if necessary. Take the pan off the heat and divide the hash over deep plates. Then top with a tablespoon of sour cream and serve hot.
