Ingredients
- 1 pound potatoes (floury potatoes, cooked)
- 9 ounces cabbage (shredded and lightly steamed)
- 2 tablespoons heavy cream
- 1 large yellow onion, sliced thinly (or 2 small onions, sliced thinly)
- 2 tablespoons bacon fat (beef dripping or other oil, for frying)
How to Make
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Step 1: Mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
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Step 2: Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
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Step 3: Using a spatula, press half the potato and cabbage mixture in an even layer on top of the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
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Step 4: Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is on top.
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Step 5: Press the remaining potato and cabbage mixture on top of the crispy layer, and fry it for a few more minutes, then cut and turn it again.
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Step 6: When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. Serve immediately.
We hope you enjoy this recipe!
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