meal — vegetarian

Cheesy Purple Potato and Cabbage Hash

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cook time 40 minutes


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


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


  • 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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