Breakfast Potato Cakes

November 9th, 2008

This is the perfect way to use up leftover mash, although I would actually make extra so I could fry these up for breakfast the next day, mashed potato and baked beans is possibly one of my favourite combinations, so any excuse really… all you need to do is shape the mash into little cakes, dust in some flour and fry until golden and warmed through. You end up with little cakes of creamy mash inside a crispy fried shell, heat up some beans whilst you’re frying and maybe poach an egg to sit atop the cakes, a perfect breakfast!

I actually made these from scratch, admittedly a bit of hassle for a Sunday morning, but I was already boiling up potatoes to make potato bread (and here’s the perfect excuse to urge you to make this divine bread!) so it was no biggy, plus I always like to get ahead on Sunday and cook up big batches of food for the week…

Makes enough mash for dinner and breakfast the next day!

800g organic floury potatoes
1 small green cabbage (savoy cabbage or kale also work well)
50g butter
1 clove garlic, finely chopped.
125ml milk, preferably warmed through
flour for dusting

  • Peel, the potatoes, cut into chunks and boil in salted water for about 20mins until very soft.
  • Drain well and either push through a ricer or mash throughly.
  • Add the milk and half the butter along with lots of salt and pepper.
  • Now you need to beat furiously with a wooden spoon to get a really smooth mash. Cover and set aside.
  • Meanwhile, half and quarter your cabbage, cut out the heart and slice as finely as possible.
  • Boil or steam for about 5mins (this will depend on the type of cabbage used) until soft and drain.
  • Heat the rest of the butter in a frying pan with a little oil until sizzling, add the garlic and the cabbage and fry for a few mins, season generously and stir the cabbage through the mash, making sure you get all the buttery juices in too.
  • This is where you would eat it with anything that has a sauce to soak into the mash or some fish or maybe just on its own from a bowl.
  • To make the cakes, coat your hands in flour and sprinkle some onto a plate.
  • Take a small handful of mash, roll into a ball and flatten, dip both sides in the flour and place into a hot frying pan with a little oil, fry for a few mins on both sides until golden and warmed through.
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