Add the cabbage/spring greens to a pan of boiling water. Return to the boil and simmer fast for 4 minutes. Drain well.
Roughly mash the potatoes with a fork and mix with the veg.
Cook the bacon in a large frying pan until it starts to crisp. Add to the potato, leaving the fat behind.
Add the onion and 1 tbsp oil to the pan and cook until soft. Add the garlic if using and cook for another minute. Stir into the potato mixture.
Heat another tbsp of oil. Add the potato mix and use the back of a spoon to flatten it into a thick cake.
Cook over a medium heat until hot in the middle and the base is golden brown.
Add the last of the oil and flip potato cake, cook until golden brown.
Cut into wedges and serve with a fried egg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 114 (79%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 19mg||6 %|
|Sodium 235mg||8 %|
|Potassium 118mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.4g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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