meal — vegetarian

Cheesy Purple Potato and Cabbage Hash

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Vibrant, savory cheesy purple potato hash made with purple cabbage and topped with jammy free range eggs. | nelliesfreerange.com
Vibrant, savory cheesy purple potato hash made with purple cabbage and topped with jammy free range eggs. | nelliesfreerange.com Vibrant, savory cheesy purple potato hash made with purple cabbage and topped with jammy free range eggs. | nelliesfreerange.com
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cook time 40 minutes

Overview

When we saw Pantone’s Color of the Year 2018 was eerily similar to our beloved purple cartons, we couldn’t pass up the opportunity to have some fun with beautiful, naturally Ultra Violet foods to celebrate! So we teamed up with 600 Acres and this Cheesy Purple Potato and Cabbage Hash was born.

Brilliant in both color and flavor, this hash is full of vibrant vegetables and herbs. Purple potatoes and cabbage are roasted first for extra flavor, and a sprinkling of Parmesan adds a cheesy, savory element to the hash. The jammy yolks of the just-set eggs break as you eat, saucing the dish as you go. Finish it off with fresh parsley and some flaky sea salt for a beautiful and nourishing anytime meal.

BY:600 Acres

Ingredients

For the hash:

  • 5 medium purple potatoes
  • 1/2 head purple cabbage
  • 6 tablespoons olive oil, divided + more for finishing
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup Parmesan cheese, freshly grated
  • 3 large Nellie’s Free Range Eggs

For the garnish:

  • 1/3 cup fresh parsley, roughly chopped
  • Flaky sea salt for finishing

Directions

  • Preheat the oven to 400F.
  • Scrub the potatoes and dice into small cubes.
  • Chop the cabbage into thin ribbons, then cut the ribbons in half.
  • Toss the potatoes and cabbage with 3 tablespoons of the olive oil, then sprinkle with salt and pepper and spread them on a parchment-lined baking sheet. Roast for about 20-30 minutes, stirring twice, until the potatoes are golden and crisp on the edges. Remove from the oven, but don’t turn off the oven.
  • Transfer the roasted vegetables to a 9-inch cast-iron or nonstick skillet. Add the remaining 3 tablespoons of olive oil and press down gently with a fork or the back of a spoon to get the vegetables in an even layer. Slightly crush some of the potatoes but not all of them—this gives a good mix of texture to the hash and helps the bottom brown nicely.
  • Sprinkle the cheese over the vegetables. Using a spoon, make three small wells in the vegetables and crack an egg gently into each well.
  • Return the skillet to the oven and bake until the egg whites are cooked but the yolk is barely set, about 8 minutes.
  • Remove from the oven and sprinkle the chopped parsley over the top. Serve hot with a drizzle of olive oil and a sprinkling of flaky sea salt on top, along with hot sauce (if desired).
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Comments Reviews

Megan —June 13, 2021

Surprisingly delicious! Served it with some tomates and avocados 😋

Nellie's

We're so glad you loved this dish, Megan!

How much did you like this recipe?

Nicole

So I used what I had on hand which was green cabbage and yellow potatoes and I also added onion. I loved this recipe it was hardy and delicious!!!

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Cheesy Purple Potato and Cabbage Hash

Overview

When we saw Pantone’s Color of the Year 2018 was eerily similar to our beloved purple cartons, we couldn’t pass up the opportunity to have some fun with beautiful, naturally Ultra Violet foods to celebrate! So we teamed up with 600 Acres and this Cheesy Purple Potato and Cabbage Hash was born.

Brilliant in both color and flavor, this hash is full of vibrant vegetables and herbs. Purple potatoes and cabbage are roasted first for extra flavor, and a sprinkling of Parmesan adds a cheesy, savory element to the hash. The jammy yolks of the just-set eggs break as you eat, saucing the dish as you go. Finish it off with fresh parsley and some flaky sea salt for a beautiful and nourishing anytime meal.

BY:600 Acres

Ingredients

For the hash:

  • 5 medium purple potatoes
  • 1/2 head purple cabbage
  • 6 tablespoons olive oil, divided + more for finishing
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup Parmesan cheese, freshly grated
  • 3 large Nellie’s Free Range Eggs

For the garnish:

  • 1/3 cup fresh parsley, roughly chopped
  • Flaky sea salt for finishing

Directions

  • Preheat the oven to 400F.
  • Scrub the potatoes and dice into small cubes.
  • Chop the cabbage into thin ribbons, then cut the ribbons in half.
  • Toss the potatoes and cabbage with 3 tablespoons of the olive oil, then sprinkle with salt and pepper and spread them on a parchment-lined baking sheet. Roast for about 20-30 minutes, stirring twice, until the potatoes are golden and crisp on the edges. Remove from the oven, but don’t turn off the oven.
  • Transfer the roasted vegetables to a 9-inch cast-iron or nonstick skillet. Add the remaining 3 tablespoons of olive oil and press down gently with a fork or the back of a spoon to get the vegetables in an even layer. Slightly crush some of the potatoes but not all of them—this gives a good mix of texture to the hash and helps the bottom brown nicely.
  • Sprinkle the cheese over the vegetables. Using a spoon, make three small wells in the vegetables and crack an egg gently into each well.
  • Return the skillet to the oven and bake until the egg whites are cooked but the yolk is barely set, about 8 minutes.
  • Remove from the oven and sprinkle the chopped parsley over the top. Serve hot with a drizzle of olive oil and a sprinkling of flaky sea salt on top, along with hot sauce (if desired).