Potatoes and cabbage make up this classic British brunch dish. We've upgraded ours with eggs, extra Cheddar, pancetta and onions meaning it'd be totally fine for any meal of the day. Want to cut back on the fat? Swap out pancetta for something like chicken sausages. Needing less carbs for this meal? Mashed potato can easily be removed for mashed swede or squash.
Advertisement - Continue Reading Below
Yields:
2
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
80g
pancetta lardons
1
small onion, finely diced
1/2Tbsp.
vegetable oil
25g
butter
600g
mash potato
100g
cooked cabbage
30g
cheddar cheese, grated
2
eggs
Handful watercress
Salt and pepper, to season
Directions
Step 1In a bowl, mix together leftover cabbage and mash. Season well and set aside.
Step 2Heat oil in pan over a medium heat. Add onion and pancetta and fry for 5 minutes until the onion is translucent and the pancetta crispy. Remove from the pan.
Step 3Return pan to heat, add butter along with the leftover pancetta fat.
Step 4Add the potato mixture to the pan and pat down into a pancake shape, approximately 1inch thick. Sprinkle over half the onion and pancetta mixture. Fry over a medium-low heat for 15-20 mins, checking the underside frequently to ensure it doesn’t burn to the pan. Meanwhile, pre-heat grill.
Step 5Make two wells in the potato and crack two eggs inside. Sprinkle over cheddar cheese and the remaining onions and pancetta and grill for approx 5-7min, until the cheese has melted and the eggs are cooked. Serve along side a good helping of watercress.
Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out.
When Matthew isn't developing recipes, he's out running with his spaniel Pickle, and training for Hyrox.