This is a great recipe to use up leftover cooked veges. Feel free to add any that you have.
Serves: 4
INGREDIENTS
2 tablespoons butter
½ small savoy
cabbage, shredded
1 leek, trimmed and diced
sea salt and ground pepper
600 grams cooked new potatoes
1 clove garlic, crushed
1 teaspoon wholegrain mustard
5 tablespoons olive oil
4 large eggs
thin slices ham off the bone or bacon
METHOD
Heat the butter over a low heat on a barbecue hotplate. Add the cabbage and leek, season with salt and pepper and fry until golden and soft. Remove from the heat and place in a large bowl. Set aside to cool.
Crush the cooked potatoes in your hands and add to the cabbage and leek. Add the garlic and mustard and mix to combine. Season well.
Heat 2 tablespoons of the oil over a medium-high heat on the hotplate and using your hands, press the potato mixture into 4 patties. Place on the hotplate and flatten with a spatula. Fry for 3-4 minutes, or until golden and crisp. Carefully flip over and fry for another 3-4 minutes, or until golden.
Heat the remaining oil and fry the eggs and as much ham as you like, until cooked to your liking. Serve each patty topped with a fried egg and ham.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!