Cabbage and potato cakes with poached eggs
- December 2016
- Serves 4
- Hands-on time 30 min
Forget about rösti, we’re all about these potato and cabbage cakes served alongside crispy bacon and topped with perfectly poached eggs. Breakfast, lunch or dinner this recipe is always a winner.
- 24.5g (9.3g saturated)
- 38.2g (6.2g sugars)
You can use leftover mashed potato and greens such as kale or shredded brussels sprouts.
If you’d rather not fry the potato cakes, brush them with oil then bake at 200°C/180°C fan/gas 6 for 25-30 minutes.
These cook best when firm, so chill for up to 6 hours after step 2.
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