About this recipe:This simple dish is perfect for using up leftover cooked potatoes, brussels sprouts, cabbage, kale or spinach. Top with poached eggs for a scrumptious lunch.
1 onion, finely chopped
450g cold, cooked mashed potatoes
225g cooked cabbage, roughly chopped
1 tbsp plain flour for dusting
1 tbsp oil for frying
1 tbsp vinegar
salt and freshly ground black pepper
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Method Prep:20min › Cook:15min › Ready in:35min
Melt the butter in a large, shallow, heavy-based frying pan (preferably non-stick). Add the onion and cook for 10 minutes, stirring frequently, until soft.
Tip the softened onion into a large bowl and add the potatoes and cabbage. Season generously with salt and pepper and mix together. With lightly floured hands, shape the mixture into four rough cakes, each about 2cm thick.
Wipe the pan clean with kitchen paper, then add the oil and heat. Put the cakes into the pan and fry over a medium heat for about 15 minutes, turning once, until golden brown and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs. Pour about 4cm of boiling water into a large, wide frying pan. Add the vinegar and bring to the boil. Reduce the heat, so that the water bubbles gently. Crack an egg into a cup or small bowl, then gently tip it into the water. Repeat this with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks. Poach for a further 2 minutes, then lift out the eggs with a draining spoon, allowing the water to drain.
Lay a poached egg on top of each bubble and squeak cake and break each yolk gently with the tip of a knife, so that it drizzles temptingly.
Chop four rashers of rindless back or streaky bacon and fry with the onions. * You could make one large cake. Serve cut into wedges with cold roast beef and lashings of gravy.
This is a brilliant simple recipe that is really tasty, and so handy for using up leftovers. I made this with cold mash, cold brussels sprouts, cold carrot and parsnip mash, and even threw in leftover roasties. Added salt, pepper, oregano and flour, made one big one instead of individuals, and served with fried eggs. Delicious!! - 30 Dec 2012
This would be perfect for breakfast the morning after Christmas Day, because of all the leftovers. I served it with leftover ham, and bucks fizz made with prosecco and orange juice, exceptionally indulgent, but it is the time of year!!! Fab - 30 Dec 2012