Recipe · 20 min
Keto Cabbage "Hash Browns" & Eggs with Tomato-Chive Salad
- 20 min
- 2–6 servings
- 354 kcal / serving
A cabbage-based hash brown with eggs, paired with a bright tomato-chive salad. The cabbage forms a crisp base while the eggs cook alongside, making a satisfying weeknight one-pan meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgchives
- 6eggs
- ½ pintgrape tomatoes
- ¼ medium headnapa cabbage
- 1shallot
- shallots
From the pantry: black pepper, extra virgin olive oil, garlic powder, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small pkgchives
- ½ pintgrape tomatoes
- ¼ medium headnapa cabbage
- 1shallot
- shallots
Dairy, eggs & chilled
- 6eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chives | ½ small pkg | 1 small pkg | 1 small pkg |
| eggs | 6 | 12 | 18 |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| napa cabbage | ¼ medium head | ½ medium head | ¾ medium head |
| shallot | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Quarter the cabbage lengthwise, then thinly slice crosswise and place in a medium bowl. Add the chopped chives and thinly sliced shallot to the bowl.
- Peel and cut the shallot into thin half rings, adding them to the cabbage and chives.
- Preheat a nonstick skillet over medium-high heat.
- Whisk the eggs with salt, pepper, and garlic powder, then stir the spices into the cabbage mixture.
- When the skillet is hot, pour in a small amount of olive oil and swirl to coat the bottom. Add the cabbage mixture, press down with a spatula to flatten, and form four hash browns. Cook about 3 minutes per side until tender and golden, then transfer to a plate and loosely cover with foil.
- Halve the grape tomatoes and chop the chives; toss them with olive oil, salt, and pepper in a small bowl to form the salad. Wipe the skillet clean, return to medium heat, add a little oil, and swirl to coat.
- Crack the eggs into the skillet, season with salt and pepper, and cook until the whites set and the yolks remain runny, about 3–4 minutes. Plate with the hash browns and tomato-chive salad.
- Serve by dividing the hash browns, eggs, and salad between plates.
Two tips
- Prep the salad ingredients earlier in the day and store in the fridge for quick assembly.
- For a different crunch, scatter a pinch of garlic powder into the eggs as they cook, or substitute a portion of the shallots with extra chives.
Nutrition per serving
- Calories
- 354 kcal
- Protein
- 19 g
- Carbs
- 10 g
- Fat
- 27 g
- Fiber
- 3 g
- Sodium
- 203 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.