An old and traditional British dish slightly updated to replace the butter with olive oil.  Based on a recipe from Epicurious.  The original recipe specifies a 1:1 mix of potatoes and cabbage, but using more cabbage gives the dish a sweeter taste and more pleasing texture.  You can add left over vegetables such as Brussels sprouts, carrots or peas.  Many recipes call for mashed potatoes, but I prefer starting with whole potatoes.

Ingredients

1 lb russet potatoes, peeled and cut into 1-2″ pieces
1 1/4 lb cabbage, chopped
3 tbsp olive oil
1 tsp salt
1/4 tsp black pepper

Preparation

Peel and cut up the potatoes.  Place in a pot with salted water and bring to a boil.  Cook for 18 minutes and set aside.

Chop the cabbage and saute withe olive oil, salt and black pepper over moderate heat in a large non-stick skillet until soft but not browned.

Mix in the potatoes and mash coarsely with a wooden spool.  Flatten to form a cake, cover and cook under low to moderate heat for 10 minutes until crusty and browned.

Nutrition

6 servings