Potato & Cabbage Breakfast Skillet
Crispy potatoes and cabbage fried with onions and Kryddman seasoning, topped with fried eggs.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 3 medium, diced Potatoes
- 2 cups shredded Cabbage
- 1 diced Onion
- 1.5 tsp Kryddman seasoning
- 0.5 tsp Garlic powder
- 4 Eggs
- 2 tbsp Vegetable oil
- to taste Black pepper(optional)
- 1 tbsp chopped Fresh dill(optional)
Instructions
- 1
Heat oil in a large skillet over medium-high heat. Add diced potatoes and cook 10-12 minutes, stirring occasionally, until golden and tender.
- 2
Add onion and cook 3 minutes until softened.
- 3
Stir in cabbage, Kryddman seasoning, and garlic powder. Cook 8-10 minutes until cabbage is tender and lightly browned.
- 4
Push hash to one side of the skillet, crack in the eggs, and cook 3-4 minutes until set to your liking.
- 5
Season with black pepper, sprinkle with dill, and serve hot.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 42 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 480 mg |
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