Potato Onion Apple Cabbage Hash

Our maple tree has officially been stripped naked of it’s leaves and more water has fallen from the sky than I ever thought was possible. We are definitely in the middle of fall! Cabbage has been making it’s way into nearly every meal along with all of it’s seasonal companions. At this time of year this is my go to hash…  the sweetness from the apples compliments the bitterness of the cabbage and it’s all cooked up with tender potatoes and sautéed onions. The perfect fall dish that can be eaten for any meal!

I picked up the most beautiful purple potatoes at the farmers market, along with apples and a variety of cabbages. I used 12 lbs. of green cabbage to make a giant batch of my kimchi kraut, and saved a few heads to use in this hash.

So simple and flavourful, this hash often makes its way to the table when I don’t have anything planned and am in need of a quick meal. The ingredients in this dish are staples in my pantry, I can usually count on having some variety of onions, potatoes, apples and cabbage on hand. Throw an egg on top and call it a day, or serve it along with roast chicken, sautéed pork chops or snappy sausage.

The proportions in this dish are flexible, as are the ingredients. Use which ever varieties of these vegetables you have on hand. You can be certain that I will be making a big batch of this for brunch this weekend!

For a simpler sheet pan version of this meal check out my more recent post.

Potato Onion Apple Cabbage Hash

serves: 2 large portions or 4 small portions

Ingredients

• • 2-3 Tbsp. Olive oil

• • 1 Onion, diced

• • 1 lb. (454g) Potatoes, about 4-6 small (I used a combination of purple and russet potatoes), diced

• • 2 Apples, diced

• • 1/4 head Cabbage, roughly chopped

• • 1/2 tsp. Salt

• 1/2 tsp. Black pepper

Dice onion, potatoes and apples into 1/4″ cubes. Roughly chop cabbage.

Heat 1 Tbsp. olive oil in a large frying pan over medium heat. Add chopped onion and cook until starting to brown, about 3-5 minutes.

Add diced potatoes to pan and stir to coat in oil. Let cook until tender, about 12 minutes (could take more or less time depending on size of chopped potatoes), stirring occasionally. Add another tablespoon of oil if the pan is on the dry side.

Stir in apples, cabbage and another tablespoon of oil (the mound of cabbage may overflow out of the pan, but don’t worry, carefully mix it in and it will quickly wilt down as it cooks). Turn heat up to medium high and continue to cook until everything is tender and vegetables are starting to brown. Season with salt and pepper.