Ingredients
- 2 tablespoons vegetable oil or butter
- 1 small onion, finely chopped
- 2 cups chopped cooked cabbage
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup chopped cooked vegetables (e.g., carrots, peas, Brussels sprouts)
- Salt and pepper to taste
Instructions
- Heat oil or butter in a large skillet over medium heat.
- Sauté chopped onion for about 5 minutes until soft and translucent.
- Add cooked cabbage and other vegetables; cook for 2–3 minutes more.
- Stir in mashed potatoes and press the mixture evenly into the skillet.
- Cook without stirring for 8–10 minutes until the bottom is golden and crispy.
- Flip in sections or turn entirely to crisp the other side for another 5–7 minutes.
- Season with salt and pepper, then serve hot.
Notes
- Add shredded cheddar cheese for a cheesy version.
- Top with poached eggs or hot sauce for extra flair.
- Shape into smaller patties for easier flipping and brunch-style serving.
- Use leftover roasted vegetables like sweet potatoes or parsnips for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
