Monday, January 27, 2014

Breakfast Salad

Breakfast Salad

Roasted potatoes, sautéed cabbage and shallots, and puffy scrambled eggs combined for a tasty morning--or evening--meal in one. A tasty way to start off your day--with vegetables.

Breakfast Salad | Farm Fresh Feasts




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I'll be among the first to admit that my family is weird about breakfasts.  The kids don't like cereal (except for when they love cereal, geez, Mom, why didn't you buy more?), my spouse would happily eat oatmeal every single day, and I'm not hungry for hours after I wake up.  I'm very glad my kids are happy to eat leftovers and my spouse is self sufficient.  We do like muffins, eggs, and waffles a lot around here, though, and like to have big family breakfasts on the weekends. You'll find many breakfast or muffin options in my recipe index by category to your right --->

This is not a fast meal, and would be terrific for a weekend breakfast, or lunch or even Breakfast for Dinner if you like. For us it's another way to eat more veggies, and an unusual name that just stuck with me.  I mean, the idea of cabbage and potatoes together is a classic one.  And in our house, cabbage and potatoes for breakfast is not too unusual when we're getting cabbage in the Community Supported Agriculture (CSA) farm share.

But to throw it all in a bowl and call it a salad is different for me. I got the idea on a walk [I walked a half marathon last year and recently signed up to do it again--hopefully with my spouse this time] while mulling over what to do with a cabbage.  I'd been seeing salad recipe round ups, and it just hit me that fixing our cabbage-for-breakfast, with a few modifications, would equal a Breakfast Salad.

Breakfast Salad | Farm Fresh Feasts

Breakfast Salad | Farm Fresh Feasts

Breakfast Salad | Farm Fresh Feasts

NOTE:  I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:

Breakfast Salad

Ingredients


  • fat of your choice (I used olive oil and bacon grease)
  • 4 to 6 large new potatoes (I used farm share red potatoes)
  • a healthy pinch of salt (½ teaspoon) and several grinds of pepper (¼ teaspoon) plus more to taste
  • 4 eggs (the ladies are laying again--woot!)
  • ¼ cup chopped shallots (or leeks or mild onions)
  • 4 cups sliced cabbage
  • ½ cup chopped parsley

Instructions



  1. Preheat the oven to 400 degrees. 
  2. Cut the potatoes. I cut mine in half, which took longer to roast and meant we needed to use knives to eat our salad. You could cut them into bite size pieces if you like.
  3. In a large bowl toss potatoes with 1 to 2 teaspoons of fat (I used olive oil), a healthy pinch of salt, and several grinds of pepper. 
  4. Spread out on a rimmed baking sheet and roast for 20 to 40 minutes (depending on the size of your potato pieces) turning after about 15 minutes and roasting until crispy around the edges and soft when you poke a fork into them.
  5. While the potatoes are roasting, prep the other vegetables. 
  6. Preheat a large skillet over medium heat, and add 2 to 3 teaspoons of bacon grease (or the fat of your choice). 
  7. In a small bowl beat the eggs and pour into prepared skillet. 
  8. Leave them undisturbed while they puff up, for 4 to 5 minutes, then flip the whole mess over and cook on the other side for 2-3 minutes until set. 
  9. Remove eggs to a cutting board, chop into bite sized pieces, and cover to keep warm. 
  10. Add another teaspoon or two of fat to the skillet. 
  11. Sauté the shallots for 2-3 minutes until they start to soften, then add the cabbage, flipping it around to coat with fat. 
  12. Sauté the cabbage until it is wilted but still has a bit of crunch (our preference), about 5 to 8 minutes. 
  13. In a large bowl layer the sautéed cabbage and shallots, the roasted potatoes, and the eggs.  
  14. Scatter parsley across the top, toss, and serve with salt and pepper on the table so everyone can season to taste.


For more recipes using cabbage, please see my Cabbage Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. I also pin interesting and useful recipes, follow me on Pinterest. I'm sharing articles and recipes that catch my eye on my Facebook page. For behind the scenes feel free to follow me on Instagram. Want to know How to Use This Blog?



Breakfast Salad | Farm Fresh Feasts

Do you think up recipes while exercising?

This post is shared on Tasty TuesdaysFresh Foods Wednesday and What's Cookin' Wednesday, From the Farm Blog HopClever Chicks Blog Hop

11 comments:

  1. I'm like you, I usually don't get hungry for an hour or two after I wake up. I wish I had hens to get fresh eggs!! Luckily our farmer's market keeps me in stock :) This would be a great breakfast for dinner meal.

    ReplyDelete
    Replies
    1. Abby,
      I wish I had hens, too--the city ordinances prevent that--for now--but I'm delighted that my neighbor's friend doesn't live in our city and has ladies to supply my egg habit.
      Thanks!

      Delete
  2. Wow this looks great and very filling. Which is good since I am always hungry an hour after breakfast. I agree it would make a great lunch or side dish too. My husband insists that anything without lettuce is not a salad. Tough for me since I grew up with any vegetable on a plate being called a salad. So potatoes and cabbage sound like a great breakfast "salad" to me!

    ReplyDelete
    Replies
    1. Sherri,
      Your husband may have a point--but there's so. much. more. to salads than lettuce!
      Thanks!

      Delete
  3. Every week I'm hanging on the edge waiting to see what goodness will come out of your kitchen next! This one looks great and you've solved my dinner dilemma for tonight (wanted something meatless without being Asian!) Why didn't I spend time hanging out at your house testing your recipes when I lived down the street?!!!

    ReplyDelete
    Replies
    1. Linda,
      I feel compelled to talk you off the edge you're hanging on. However, I am glad to help solve dinner dilemmas whenever you like.
      You are a busy woman--you never had time to hang out much around here?
      Thanks!

      Delete
    2. I am intrigued. And also very far behind in your blog. I have no idea how I let this happen; let's just say I was saving the best for last.
      The OCD, my food can't touch, part of me is feeling very squeamish about this Breakfast Salad. The curiosity killed the cat and logical part of me is thinking about the eggs in my fridge, along with a cabbage, shallots and red skinned potatoes from my CSA lurking in my basement. Well not the cabbage; he's actually in the fridge. Also since tomorrow is technically the weekend, this meal might need to happen.

      Delete
    3. I made this today, and it was really good. Definitely a keeper!!

      Delete
    4. Meghan,
      Yay! I'm delighted to know you liked it as well. Thanks!

      Delete
  4. I love the idea of breakfast salad. I'm always trying to eat more veggies in my day and this is the perfect way to kick things off!

    ReplyDelete
    Replies
    1. Kelly,
      I really have to be intentional if I'm trying to add more veggies into my day. If I just let it ride, maybe through some greens onto a sandwich at lunch, I realize it's dinnertime and I've had at best a serving or two. And I can't cram a bunch more servings into dinner.
      Much easier to put some thought into each meal.
      Thanks!

      Delete

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