Ingredients
Method
- Roast potatoes. Preheat the oven to 425F. If you haven’t already, thoroughly wash the potatoes and pat them dry. Chop them into (roughly) 1-inch cubes. Toss the cubed potatoes with a generous amount of olive oil and ½ teaspoon each salt and pepper. Roast them for 20-30 minutes, or until they’re browned on the outside and soft in the middle. You can toss them halfway through, if you want, but you don’t have to.
- Cook the onion-cabbage mixture.While the potatoes are roasting, chop the onion into large dice and the cabbag einto rough strips or squares. How large is up to you, but keep in mind that the bigger the cabbage, the longer it takes for it to cook. Heat a tablespoon or two of oil in a large skillet. Sauté onion over medium-high heat for about 10 minutes, until soft and browning. Add cabbage and ½ teaspoon each salt and pepper. Cook until browning in some places, another 10-15 minutes. Remove from the heat and stir in apple cider vinegar.
- Combine. Remove 1 tsp of thyme leaves from the stem. Add potatoes and most of the thyme to the onion-cabbage mixture. Gently toss it all together. Sprinkle cheese on top and broil under high heat for a couple of minutes until the cheese is melted.
- Serve. Sprinkle the rest of thyme over the hash and serve warm, with sour cream
Notes
leftovers: will keep in the fridge, tightly covered, for 4 days.
potatoes: I recommend russet here, but another type like red or Yukon would work if that’s what you have! Keep in mind they’ll have a different texture.
cheese: I used regular old sharp cheddar, but mozzarella, provolone, or muenster would also be good here. Or, even better, a good smoked cheddar.
onion: I used yellow but white would also be good. Red will work in a pinch but will have a sweeter, milder flavor.
thyme: I like the flavor thyme gives here, but another fresh herb like chives or parsley would also be great.
Sour cream: If you’re not a fan, use whatever alternative you usually choose, such as Greek yogurt.