Go Back

Cabbage and potato fry with eggs

If you like bubble and squeak, you’ll love this version! I made this cabbage and potato fry with eggs using fresh, raw potatoes and cabbage but you can use leftovers too (the cooking will be even quicker then!). Serve it for a lazy breakfast or weekend brunch.  
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g green cabbage Savoy or spring leaves
  • 250 g new potatoes
  • 1 small red onion
  • 1 clove of garlic
  • 4 large eggs
  • Salt &pepper
  • Couple of pinches of chili flakes optional
  • Olive oil to cook

Method
 

  1. Wash the cabbage leaves and cut them into 1cm thick stripes. Finely slice the onion and potatoes, then chop the garlic.
  2. Steam the cabbage over boiling water for 2-3 minutes, rinse with cold water and drain through a strainer.
  3. In a large pan, heat the oil, fry the onions and potatoes over medium heat – stirring regularly, for 10-15 minutes, until soft. Season with salt and pepper then transfer the mixture to a bowl, linen with paper kitchen towel, and cover with a plate to keep warm.
  4. Add the garlic to the pan and fry for a minute, then stir in the cabbage strips. Sauté over low temperature for 3 minutes.
  5. Meanwhile, in another pan, fry the eggs to your liking.