Leftover Vegetable Hash with Sunny Side Up Egg

Serves: 4

Hands On Time: 40 minutes

Total Time: 40 minutes

Ingredients

8 tablespoons (1 stick) unsalted butter

1/4 head green cabbage, cored and sliced 1/2-inch-thick

1 shallot, minced

1 clove garlic, minced

2 cups mashed potatoes

1 cup leftover cooked vegetables, such as carrots, turnips, rutabaga or peas

5 large eggs

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Sliced green onions, for serving

Instructions

In a large nonstick skillet, melt 2 tablespoons of the butter over medium heat. Add shallots and garlic and cook for 1 minute. Add cabbage, season with salt and black pepper, and cook, stirring frequently, until cabbage is soft and wilted. Remove from the heat and cool to room temperature.

In a large mixing bowl, add cooked cabbage, mashed potatoes, cooked vegetables and 1 egg. Season with salt and black pepper, and mix until thoroughly combined. Form mixture into 4 large patties.

Wipe out the nonstick skillet in which the cabbage was cooked and place on the stovetop over medium heat. Add olive oil and 4 tablespoons butter. When butter is melted, add potato cakes and cook until golden brown, about 4 minutes. Flip over and cook for 4 more minutes, until golden brown and hot in the center. Transfer each cake to a serving plate and wipe skillet clean with a paper towel.

Place skillet over medium-low heat and melt remaining 2 tablespoons butter until foamy. Add eggs to the skillet, season with salt and black pepper, and cook on one side until whites have cooked through but yolk is still runny, about 4 minutes. Place one egg on top of each potato cake and garnish with sliced scallions.

About the recipe

If you have any cold, cooked, leftover vegetables in the fridge, this dish is the perfect outlet for them. Taking its roots from a British dish called “bubble and squeak,” this hash involves combining cooked vegetables with mashed potatoes and cabbage and forming them into a cake that gets pan-fried in butter. A sunny-side-up egg is a wonderful accompaniment, as the yolk acts as a rich sauce for the savory vegetables.

If you’re making this after Thanksgiving and want to turn this into a dish that’s truly beyond the pale, add leftover green bean casserole to the mix.