As promised, I’ve got another recipe that involves cabbage for you.
We all know how much I love having friends over for dinner. I like to cook, people like to eat, it just makes sense.
What I don’t do very often is have people over for brunch.
But seeing as Chicago begins its St Patty’s Day celebrations in the wee hours of the marnin’ (there’s that brogue again), it seemed a fitting time to begin doing so.
And seeing as I was massively unprepared to make something cool like green pancakes, owing to the lack of milk in my fridge, I decided to work with what I had. Including the aforementioned cabbage.
Cabbage and Sausage Hash
3 medium baking potatoes
1/2 medium onion, chopped
1/2 medium cabbage, chopped or shredded
1 T olive oil
2 chicken sausages (I used the Trader Joes jalapeno variety)
1 t garlic powder
1/2 t chili powder
1 t smoked paprika
1. Dice potatoes into 1/4-1/2 inch cubes and place in a pot with cold water. Cover and bring to a boil. Boil for 5 minutes, remove from heat, drain and place back in hot pot to allow excess water to evaporate.
2. Heat oil in a large skillet over medium high heat. Add cabbage and onion and saute for about 5 minutes.
3. Slice sausages in quarters lengthwise and then chop into small pieces. Add to skillet with veggies along with potatoes.
4. Season with salt and pepper and remaining spices and saute until potatoes are tender and beginning to brown.
5. Spray another skillet with cooking spray and heat over low heat. One at a time, crack eggs into skillet, cook until white is firm and flip, being careful not to break the yolk. Once the white is cooked, place egg on top of hash.
I like my eggs over easy. The yolk seeps into the hash and creates a sort of creamy sauce over it. I’m sure that grosses some of you out- in that case, feel free to scramble your eggs or leave them out entirely.
We served this with some fruit salad and strong coffee with a shot of Baileys.
That’s a pretty classy way to start a holiday known for mass quantities of debauchery, dontcha think?