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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.