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Cabbage and potato hash with a fried egg

Why it worksPressing the hash flat and leaving it alone is what makes it crispy. If you keep stirring, you just get boiled potato.

Ingredients

• 400 g potatoes
• 250 g white cabbage
• 100 g onions
• 2 eggs
• 20 ml sunflower oil

Method

1. Cut the potatoes into 1 cm cubes. Boil them in salted water for 8 minutes. Drain well and let them steam dry in the pan.
2. Heat most of the oil in a large frying pan on medium-high heat. Fry the chopped onion for 3 minutes. Add the sliced cabbage and fry for 5 minutes, until the edges turn brown.
3. Add the potatoes and press everything flat with a spatula. Leave it for 4 minutes without stirring, so the bottom goes crispy. Turn it over in pieces and leave it for 4 more minutes.
4. Push the hash to one side. Add the rest of the oil and fry the eggs until the whites are firm. Serve with an egg on top.

A portion: about 370 kcal · 12 g protein · 43 g carbs · 15 g fat