Cajun Cabbage Hash

Serve this hearty and healthy hash for breakfast, brunch or dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4



  • 1 lb 500 g BCfresh Sunset Potatoes, diced
  • 1 tbsp 15 mL olive oil
  • 1 tbsp 15 mL butter
  • 1 onion diced
  • 1/2 red pepper diced
  • 1 stalk celery dlced
  • 2 cloves garlic minced
  • Pinch each salt and pepper
  • 4 cups 1 L shredded BCfresh Cabbage
  • 1 tbsp 15 mL Cajun seasoning
  • 1 tbsp 15 mL finely chopped fresh thyme
  • 1/2 tsp 2 mL red chili flakes
  • 1/2 cup 125 mL reduced-sodium chicken broth
  • 1 tsp 5 mL Worcestershire sauce
  • 2 tbsp 30 mL finely chopped fresh parsley

Fried Eggs

  • 2 tbsp 30 mL butter
  • 4 eggs
  • 1/4 tsp 1 mL salt and pepper


  • Hash: In large skillet set over medium heat, heat oil and butter; cook potatoes, onion, red pepper, celery, garlic, salt and pepper, stirring occasionally, for about 5 minutes or until slightly softened. Add cabbage, Cajun seasoning, thyme and chili flakes; cook, stirring occasionally, for about 5 minutes or until potatoes are golden brown and cabbage starts to wilt.
  • Add broth and Worcestershire sauce. Reduce heat to medium-low; cover and cook for about 10 minutes or until potatoes are tender and most of the liquid evaporates. Stir in parsley.
  • Fried Eggs: Melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for about 3 minutes or until egg whites are just set for sunny-side up or cook until done as desired.
  • Divide hash among 4 plates. Top each with fried egg.


Serve with poached eggs instead of fried eggs if desired.
For vegetarian hash, substitute vegetable broth for chicken broth.
For indulgent hash, add bacon to hash.
Serve with a wedge of lemon on the side.