← Nouns Cooking · British & Irish

Ingredients

• 600 g leftover mashed, boiled or roast potatoes
• 300 g cooked cabbage, Brussels sprouts or other leftover veg, roughly chopped
• 1 Onion, finely sliced
• 3 tbsp Vegetable oil
• 15 g Butter (optional)
• Salt
• Black pepper

Method

1. Heat 1 tbsp oil in a large non-stick frying pan over medium heat and fry the onion for 5 min until soft and golden.
2. Tip the onion into a bowl with the potatoes and greens. Crush everything together roughly with a masher or fork; you want some lumps. Season well.
3. Heat the remaining oil (and the butter, if using) in the pan over medium-high heat. Add the mixture, press it into a flat cake and cook for 6–8 min without stirring, until a deep brown crust forms underneath.
4. Break it up with a spatula, turn the pieces over so the crust is folded in, then press it down again and cook for 5 min more to make a second crust. Serve hot, on its own with a fried egg or alongside cold meats.

Tips

• No leftovers? Boil 600 g potatoes for 15 minutes and mash roughly, and steam shredded cabbage for 5 minutes, then carry on.
• The butter is optional; leave it out to keep it vegan.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver Olive Magazine