Beef and Cabbage Skillet Hash with Fried Egg

Why You’ll Love This Recipe

• Crispy, golden potatoes meet sweet onions and tender cabbage for the perfect savory-sweet balance.
• A smart way to use leftover roast beef—hearty, satisfying, and weeknight-friendly.
• One-skillet cooking with simple pantry spices and a fast, runny fried egg on top.
• Flexible and forgiving: add heat, swap proteins, or toss in cheese and herbs.

Grocery List

• Produce: Yukon Gold potatoes, sweet onion, green cabbage, garlic, chives, lemon (or apple cider vinegar)
• Dairy: Eggs, unsalted butter
• Pantry: Olive oil, kosher salt, black pepper, sweet paprika, smoked paprika (optional), caraway seeds (optional), red pepper flakes (optional)

Full Ingredients

For the Hash

• 1.5 lb Yukon Gold potatoes, cut into 1/2-inch dice
• 1 tbsp kosher salt (for boiling water)
• 3 tbsp olive oil, divided
• 1 large sweet onion (about 10 oz), thinly sliced
• 4 cups (about 10 oz) shredded green cabbage
• 2 garlic cloves, minced
• 1.5 tsp sweet paprika
• 1/4 tsp smoked paprika (optional, for a subtle smoky note)
• 1/2 tsp black pepper, plus more to taste
• 1 tsp kosher salt, to season the hash (adjust to taste)
• 1/2 tsp caraway seeds (optional but great with cabbage)
• 1/4 tsp red pepper flakes (optional, for heat)
• 12 oz leftover roast beef, chopped into 1/4–1/2-inch pieces
• 1 tbsp unsalted butter
• 1 tsp apple cider vinegar or fresh lemon juice

For the Eggs & Finishing

• 4 large eggs
• 2 tbsp chopped fresh chives
• Olive oil or butter for frying the eggs
• Pinch of sweet paprika for finishing (optional)

Step-by-Step Instructions

Step 1: Parboil and steam-dry the potatoes

Bring a medium pot of water to a boil and add 1 tbsp kosher salt. Add the 1/2-inch diced potatoes and simmer 5–7 minutes, until just knife-tender on the edges but not fully cooked. Drain well, return to the hot pot, and shake gently to rough up the surfaces. Let steam-dry, uncovered, for 2 minutes. This step gives you crisp edges later.

Step 2: Sauté onions, cabbage, and spices

Heat a 12-inch cast-iron or heavy skillet over medium-high heat (pan surface about 375–400°F if measuring). Add 1 tbsp olive oil. Add the sliced onion and a pinch of salt; cook 6–8 minutes, stirring occasionally, until golden at the edges and sweet-smelling. Add the shredded cabbage, garlic, sweet paprika, smoked paprika (if using), and caraway seeds (if using). Cook 3–4 minutes until the cabbage softens and picks up color. Scrape everything into a bowl and keep warm.

Step 3: Crisp the potatoes

Return the skillet to medium-high heat. Add the remaining 2 tbsp olive oil. Spread the steam-dried potatoes in a single layer and press lightly with a spatula. Cook undisturbed for 5–6 minutes until the bottoms are deep golden and crisp. Flip in sections and cook another 5–6 minutes until well-browned and tender. Season with about 1 tsp kosher salt and 1/2 tsp black pepper.

Step 4: Add beef and bring the hash together

Return the onion-cabbage mixture to the skillet. Add the chopped roast beef. Toss to combine, then press the hash into an even layer so it can crisp in spots. Cook 3–4 minutes, stirring once or twice, until the beef edges sizzle. Stir in the butter and 1 tsp apple cider vinegar or lemon juice to brighten. Taste and adjust salt, pepper, and paprika as needed.

Step 5: Fry the eggs

In a separate nonstick skillet, heat a thin film of olive oil or a dab of butter over medium heat. Crack in the eggs and cook 2–3 minutes until the whites are set and the yolks are still runny (cover for the last 30–45 seconds for more set whites). Alternatively, clear a small space in the hash and fry the eggs right in the same pan.

Step 6: Finish and serve

Spoon the hot hash into shallow bowls or onto warm plates. Top each portion with a runny fried egg, sprinkle with chopped chives, and finish with a tiny pinch of sweet paprika. Serve immediately.

Pro Tips

• Steam-dry the potatoes after boiling—dry surfaces equal crispier crust.
• Use cast iron and resist stirring the potatoes. Let them sit to build that golden crust before flipping.
• Chop the roast beef small (1/4–1/2 inch) so it heats fast and crisps around the edges without drying out.
• A little acid at the end (vinegar or lemon) wakes up the flavors and balances the richness.
• For perfectly runny eggs, cook over medium heat and cover briefly to set the whites without overcooking the yolks.

Variations

• Corned Beef Twist: Swap roast beef for corned beef and add 1 tsp Dijon mustard with the butter for classic deli-style vibes.
• Cheddar & Jalapeño: Stir 1/2 cup shredded sharp cheddar into the hash off heat and finish with sliced pickled jalapeños.
• Smoky Spanish-Style: Use all smoked paprika, add 1/2 cup chopped roasted red peppers, and finish with parsley instead of chives.

Storage & Make-Ahead

Refrigerate leftover hash (without eggs) in an airtight container for up to 4 days. Reheat in a hot skillet with a splash of oil to re-crisp, 5–7 minutes. Eggs are best cooked to order. Make-ahead tip: parboil and steam-dry the potatoes up to 2 days in advance; refrigerate tightly covered. You can also sauté the onion and cabbage ahead; reheat with the potatoes before adding the beef. The cooked hash (without eggs) can be frozen up to 2 months; thaw overnight and re-crisp in a skillet.

Nutrition (per serving)

Approximate values: 590 calories; 28 g protein; 31 g fat; 45 g carbohydrates; 6 g fiber; 1,060 mg sodium (varies with salt used and beef).