A simple vegetarian side dish, this fried cabbage and potatoes recipe is versatile and easy to make. Sautéed potatoes mingle with diced cabbage, onion, and seasonings. Serve with a main dish or add eggs or another protein for a complete meal.

fried cabbage and potatoes on a serving plate next to a fork

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If you read my post on Foods in Season in March last week, then you know that cabbage and potatoes are two great veggies to cook this month! These hearty winter vegetables can withstand the damp, cold days of March and shine in warmer weather meals, too.

To celebrate this month’s seasonal produce, I made several recipes using cabbage to share with you. And this fried cabbage and potatoes dish is one of my favorites from that experimentation! It has a great texture and a lot of flavor for just a handful of ingredients.

In addition, it’s completely customizable. Want to add some extra protein? Try a can of white beans or a couple of fried eggs. You can also bulk it up with bacon, shredded cheese, and additional vegetables. It’s your hash…do with it what you please!

If you celebrate St. Patrick’s Day, fried cabbage and potatoes is a great side dish to serve with corned beef and colcannon. But you can also enjoy it at any time of year.

sliced cabbage, yellow potatoes, onion, and a bowl with seasonings on a counter

How to Make Fried Cabbage and Potatoes

Here are the basic steps for cooking cabbage with potatoes. For the detailed recipe card, scroll to the bottom of the post.

Prep the veggies. Cut the potatoes into small cubes, dice the onions, and slice the cabbage into squares. Check out my post on How to Cut Cabbage for tips.
Sautee the veggies. Warm oil in large skillet. Add the potatoes and onion cook for several minutes before adding the cabbage and seasonings.

potatoes cut into small cubes on a cutting board next to a chef's knife

cubed potatoes, sliced cabbage, and onions cooking in a skillet on a counter

Expert Tips

Cut the potatoes into small, ¼-inch cubes. Even though it takes a little extra time to do this, it’s worth the effort. I find that the tiny potatoes cook more evenly and get crispier than large chunks.
Use Yukon gold potatoes in this recipe. You can also use Russet potatoes if you want a crispier hash.
If you want to make fried cabbage and potatoes a complete meal, add a protein source. To keep it vegetarian, stir in a can of white beans a few minutes before it’s finished cooking. You can also top it with a couple of fried eggs.
Possible additions include chopped bacon, shredded cheese, and fresh herbs. Sautéed bell peppers would also taste delicious.
Leftovers will last for a few days in an airtight container in the fridge. Reheat in a skillet with a little oil until warmed through for best results.

fried cabbage and potatoes on a serving plate on top of a napkin

Similar Recipes

Love this vegetarian fried cabbage and potatoes? Check out the Stewed Cabbage, Apples, and White Beans, Sautéed Sweet Potatoes, and Root Vegetable Hash with Eggs.

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