Potato and Cabbage Cake with Egg
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Preparation
Kitchen utensils
2 Bowls, 1 Plate, 1 Fork, 1 Tablespoon, 1 Hand mixer, 1 Loaf pan (ca. 30 cm lang), 1 Parchment paper, 1 Citrus juicer, 1 Measuring cups, 1 Oven rack
Preparation steps
1.
Squeeze the grated potato to remove any excess moisture and mix it with the cooked cabbage. Season with salt and pepper and form into four patties.
2.
Heat the oil in a frying pan and cook the bubble and squeak patties for about 3 minutes on each side or until golden brown and cooked through. Remove the pan from the heat and keep warm.
3.
Meanwhile, fry or grill the bacon until crisp and set aside in a warm place.
4.
Bring a pan of water to a very gentle simmer, when bubbles are just rising to the surface, and add the vinegar. Stir the water to create a whirlpool then carefully break the eggs into a cup, one at at time, and lower them into the water. Poach for 3-4 minutes then remove from the water with a slotted spoon. Place the bubble and squeak patties onto warmed serving plates, add the bacon and top with the poached eggs.
