Recipe: Crispy Potato Chips and Sautéed Cabbage

So…I know I have the ability to change out the items I receive in my CSA bin.  The truth is…sometimes I don’t want to.  Sometimes I like to be challenged by an ingredient…sit there for a couple days and ponder exactly how to best use this piece of produce that I don’t commonly have on hand, nor would I normally buy.  Why do I do this?  To keep my culinary skills up, of course.

Well, this week’s big challenge was this gorgeous head of cabbage.  While I could easily make a coleslaw with it…my roomie despises coleslaw and I’m not a big fan of it myself.  So…I was hoping to figure out a unique way to utilize it in a breakfast.  With a little guidance form a blog called Ditch The Wheat, I got inspired to make my own little cabbage breakfast, adding a bit of texture with some homemade potato chips.  That would give them some crunch.  I also added a hint of flavor by adding some sliced shallots and some minced garlic to my sautéed cabbage.

And…to make it all breakfast-like…I topped each bowl off with a fried, over-easy egg.  Surprisingly…very delicious and really packed with flavor.

Recipe: Crispy Potato Chips and Sautéed Cabbage

Crispy Potato Chips with Sautéed Cabbage
Crispy Potato Chips with Sautéed Cabbage

Servings: 2
Time: Prep 10 minutes; Cook 10 minutes


  • 4 fingerling potatoes
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • 1 cup sliced cabbage
  • salt
  • pepper
  • 2 organic eggs


Slice the fingerling potatoes thin like a chip.  I recommend using a mandolin.

Pour enough olive oil into the pan to lightly fry the potato slices.  Turn the pan to medium. Place the potato slices into the pan, sprinkle salt on them and flip when one side is crispy and sprinkle salt on them again.  These are done when both sides are crispy.  (NOTE: I used the Mastrad Topchips Chip Maker instead of pan frying them…or you could even bake them in the oven.  I’m not big on frying…but not everyone has a chip maker like I do).

Take out all of the sweet potato chips and place on paper towel.

Place the shallot in the oil and stir, allowing to soften slightly.  Add the cabbage and saute until desired crispiness.  I prefer it to be well done.  When you have about a minute left, add the garlic and stir.

While the cabbage finishes up, in a small pan, crack an egg and allow to fry on one side.  Carefully flip the egg to cook the white through, but keep the center a little runny (unless you hate runny yolks, in which case…cook the hell out of that egg).

When the cabbage is done take out of the pan and mix with the chips.  Place in two bowls and add a fried egg on top of each one.  Serve immediately.


I admit…I was surprised with how good this recipe turned out to be.  I found elevating the flavor with shallot and garlic was a great call.  The cabbage cooked perfectly, just slightly browned by the heat of the pan, giving it this nice caramelization.  And the egg on top just made all the difference.  One very healthy, nutritious, and different breakfast for sure.  But one that I would repeat…in a heartbeat!

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