Photo: AI-generated illustration of the dish.
You'll need
- 500g potatoes, peeled and chopped (or leftover mash)
- 200g cabbage, finely shredded
- 1 onion, finely sliced
- 1 tbsp vegetable oil
- 2 eggs
Leftover lunch ideas UK
Potato and cabbage, crispy in one pan, with a fried egg on top. Serves 2, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Boil the potatoes for 15 minutes until soft, adding the cabbage for the last 3 minutes. Drain well and roughly mash together.
Heat half the oil in a large non-stick frying pan and cook the onion for 5 minutes until soft. Stir it into the mash and season with pepper.
Heat the rest of the oil in the pan, press the mixture in as one flat cake and fry over a medium heat for 5 minutes until crisp underneath. Flip it in pieces and crisp the other side.
Push the cake to one side, fry the eggs until the whites are set, then cut the cake in two and top each half with an egg.
Using leftover potatoes or veg? Only if they went into the fridge within 2 hours of cooking and are no more than 2 days old. This counts as their one reheat: fry until piping hot all the way through. Egg whites fully set.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Contains: egg.
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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