Recipe: Fried Cabbage and Potato Cakes
We couldn’t let St. Patrick’s Day go by without potatoes – and cabbage and potatoes together are even better. This twist on the hash brown or the rosti includes Savoy cabbage for a lighter, sweeter cake than the ones made with the typical potato hash.
Instead of taking all the time to boil whole potatoes and grate them, we like to peel and grate the potatoes, then blanch them very briefly in boiling water. Much quicker.
Fried Cabbage and Potato Cakes
2 large potatoes, peeled and grated
1 small head Savoy cabbage
1 teaspoon salt
Optional extras: sliced scallions, Parmesan cheese, paprika
Boil the grated potatoes for about 1 1/2 minutes then drain and press dry in paper towels. While they are cooling, slice the cabbage finely and cook in a heavy pan with some butter until soft and translucent. Mix the cabbage, potato, egg, salt and pepper and any other mix-ins you’d like.
Heat about half a tablespoon of butter in a heavy skillet over medium heat. When the foam subsides, dollop in a spoonful of the potato mixture and flatten it into a cake. Cook over medium heat until golden on the bottom – about 5 minutes – then flip and repeat on the other side.
Serve with sour cream or extra cheese.