Fried Cabbage Breakfast Skillet

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Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

Fried Cabbage Breakfast Skillet

Fried Cabbage Recipes

I love a great cabbage skillet. (And even though I just typed that sentence, I’m over here doing a double-take.) I used to hate cabbage. I thought it was just a soggy cooked green and avoided it whenever possible.

Cabbage is another one of those vegetables I have learned to appreciate more as an adult. So easy and super versatile. You’re going to love how delicious it can be in this easy breakfast skillet too.

Cabbage skillet

Easy Breakfast Skillet

Easy breakfast skillets are one of my favorite ways to use leftovers in a whole new way. This recipe is a terrific example of that.

Southern Fried Cabbage is delicious on its own, but it’s transformed into a whole meal with a handful of crispy potatoes and a lovely runny egg on top. Add a few slices of bacon or sausage links and no one will miss breakfast.

And this skillet gets even easier if you’re lucky enough to have some leftover roasted potatoes too. Just warm it all up and top it with an egg for a breakfast everyone will love.

Fried Cabbage

Fried Cabbage Breakfast Skillet

  1. Warm the oil in a large skillet over medium-high heat. Add the potatoes to the skillet, toss to coat, and season with 1 teaspoon salt and ½ teaspoon pepper.
  2. Press across the bottom of the pan and let cook undisturbed for 5-6 minutes. For me, this Misen pan is the perfect skillet for sauteeing. Stir and repeat 2-3 times until the potatoes are soft and slightly crispy 
  3. Add the leftover Southern Fried Cabbage to the skillet and stir to combine. Cook until warm and then transfer to a large plate or bowl.
  4. In the same skillet used for the cabbage and potatoes, cook the eggs (2-3 at a time) until the whites are set and the yolks are still soft and runny.
  5. When ready to eat, top the cabbage mixture with the soft eggs. 

This “breakfast skillet” works beautifully for lunch and dinner too. This is one of the easiest meals you can throw together to re-make leftovers into something new.

Cabbage Breakfast Skillet

Cabbage deserves a spot in our regular meal rotation. Many of us were brought up on mushy vegetables including boiled cabbage. Let’s change that! Vegetables like fried cabbage are so tasty sauteed and roasted.

Follow this guide on how to saute cabbage and you’ll quickly master this flavorful dish.

Do you know how incredible cabbage is when roasted? On the inside, it is soft enough to just melt in your mouth. And, it gets plenty of the charred crispy bits that I adore on the outside.

Fried Cabbage

Fried Cabbage Breakfast Skillet

Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it's served for breakfast, lunch, or dinner.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 servings

Ingredients 

  • 2 tablespoons olive oil
  • 2-3 medium red or yellow potatoes chopped into ¾-inch pieces, about 2 cups worth
  • ¾ teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 3 cups Southern Fried Cabbage or sautéed cabbage with bacon
  • 4-6 large eggs
  • 1-2 tablespoons butter for cooking the eggs

Instructions

  • Warm the oil in a large skillet over medium-high heat. Add the potatoes to the skillet, toss to coat, and season with 1 teaspoon salt and ½ teaspoon pepper.
  • Press across the bottom of the pan and let cook undisturbed for 5-6 minutes. Stir and repeat 2-3 times until the potatoes are soft and slightly crispy 
  • Add the leftover Southern Fried Cabbage to the skillet and stir to combine. Cook until warm and then transfer to a large plate or bowl.
  • In the same skillet used for the cabbage and potatoes, cook the eggs (2-3 at a time) until the whites are set and the yolks are still soft and runny.
  • When ready to eat, top the cabbage mixture with the soft eggs. 

Nutrition

Calories: 245kcal · Carbohydrates: 22g · Protein: 8g · Fat: 14g · Saturated Fat: 4g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 171mg · Sodium: 537mg · Potassium: 599mg · Fiber: 4g · Sugar: 3g · Vitamin A: 379IU · Vitamin C: 40mg · Calcium: 60mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Easy Breakfast Skillet

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