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)
- 700g maris piper potatoes cut into chunks
- 200g white cabbage, finely shredded
- 50g unsalted butter
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- Finely grated zest 1 lemon
- 25g fresh chives, chopped
- Small bunch fresh flatleaf parsley, finely chopped
- 4 free-range eggs (very fresh)
To serve (optional)
- Grilled bacon
- Bring a large pan of salted water to the boil, then cook the potatoes for 15-20 minutes until tender. Add the cabbage for the last minute, then drain. Allow to cool for 1-2 minutes, then put into a large mixing bowl with the butter and mash with a potato masher until smooth.
- Meanwhile, heat 1 tbsp oil in a large non-stick frying pan and fry the onion for 7-8 minutes until softening, adding the garlic for the final minute. Add the garlicky onion to the potato with the lemon zest, herbs, and salt and pepper. When cool enough to handle, shape into 8 patties, 3cm deep.
- Heat the remaining oil in the same pan and fry the patties for 5 minutes on each side until golden. Meanwhile heat a large pan of salted water until barely simmering. Crack an egg into a teacup, lower it to the surface of the water, then gently tip in the eggs. After 3-4 minutes, remove the eggs using a slotted spoon (in the order you added them. Drain on kitchen paper, then serve with the hot potato cakes – and crispy bacon, if you like.
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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