Cabbage and potato fry with eggs
If you like bubble and squeak, you’ll love this version! I made this cabbage and potato fry with eggs using fresh, raw potatoes and cabbage but you can use leftovers too (the cooking will be even quicker then!). Serve it for a lazy breakfast or weekend brunch.
Ingredients
Method
- Wash the cabbage leaves and cut them into 1cm thick stripes. Finely slice the onion and potatoes, then chop the garlic.
- Steam the cabbage over boiling water for 2-3 minutes, rinse with cold water and drain through a strainer.
- In a large pan, heat the oil, fry the onions and potatoes over medium heat – stirring regularly, for 10-15 minutes, until soft. Season with salt and pepper then transfer the mixture to a bowl, linen with paper kitchen towel, and cover with a plate to keep warm.
- Add the garlic to the pan and fry for a minute, then stir in the cabbage strips. Sauté over low temperature for 3 minutes.
- Meanwhile, in another pan, fry the eggs to your liking.