Best Red Cabbage Potato Hash Recipes

CABBAGE AND POTATO HASH

Cabbage and Potato Hash image

Make and share this Cabbage and Potato Hash recipe from Food.com.

Provided by dicentra

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

cooking spray
1 large onion, chopped
1 small head cabbage, chopped (about 4 cups)
6 medium red potatoes, cubed
3 carrots, sliced
3 garlic cloves, minced
4 -5 teaspoons fresh ginger, minced
1/2 cup vegetable stock
1 1/2 teaspoons soy sauce
salt and pepper
4 tablespoons sour cream

Steps:

Spray large skillet with cooking spray. Heat over medium until hot.
Add onion, cabbage, potatoes, carrots, garlic and ginger; spray with cooking spray and saute until lightly browned. About 8 minutes.
Add stock and soy sauce and cook, covered, over medium heat until vegetables are just tender, about 5 minutes.
Season to taste with salt and pepper.
Spoon onto plates. Top each serving with sour cream.

Nutrition Facts : Calories 331.5, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.2, Sodium 258.6, Carbohydrate 70.6, Fiber 11.9, Sugar 14.1, Protein 9.8

SMASHED RED POTATOES WITH CABBAGE

Smashed Red Potatoes With Cabbage image

I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h10m

Yield Serves six

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, scrubbed
Salt
1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
2 tablespoons unsalted butter or extra virgin olive oil
2 heaped tablespoons chopped scallions (about 3 scallions)
2/3 cup low-fat milk (more as needed)
Freshly ground pepper
2 tablespoons minced chives (optional)

Steps:

Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 6 grams, TransFat 0 grams