Potato & cabbage mash with a fried egg
A American lunch for the galley that copes with rough seas, about 30 min hands-on.
- Lunch
- American
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato1 kg (≈ 4.5 potatos) (250 g (≈ 1 potato))
- Green/white cabbage400 g (≈ 0.5 head) (100 g)
- Butter40 g (10 g)
- UHT milk200 g (50 g)
- Spring onion / scallion60 g (≈ 4 spring onions) (15 g (≈ 1 spring onion))
- Eggs240 g (≈ 5 eggs) (60 g (≈ 1 egg))
Method
- Boil potatoes 15 minutes; add shredded cabbage for the last 5.
- Drain and mash with butter, milk and spring onion.
- Top each plate with a fried egg.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 410
- protein
- 16 g
- fat
- 16 g
- carbs
- 53 g
- sugar
- 8 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes