Mashed potato, bacon, onion, spring onion, garlic & cabbage with whole egg & pan fried


  • 4 medium to large potatoes

  • 3 cloves garlic

  • cold water

  • salt

  • 1 cup finely sliced cabbage (I prefer Wong Baak)

  • 1 large clove garlic, finely sliced

  • 4-6 short cut bacon rashers, cubed

  • 1 red/salad onion, finely diced

  • 1-2 eggs

  • butter - about 2 Tbls

  • olive oil - about 1 Tbls

  • 1/2 cup green/spring onions sliced

  • 1 egg

  • plain flour -seasoned with salt & pepper

  • 2 Tbls butter

  • 2 Tblsp olive oil


  • 1.

    Peel & cut the potatoes into quarters.

  • 2.

    Roughly chop the peeled garlic.

  • 3.

    Place in a saucepan and cover with cold water, add a generous pinch of salt and cook until tender. Drain and place into a large bowl.

  • 4.

    Mash potato/garlic and add 1-2 eggs (depending on size of eggs, mixture needs to be relatively firm)

  • 5.

    While spuds are cooking heat 1 Tbls olive oil in a pan and gently saute the bacon, then add the garlic, onion and shredded cabbage, season with salt & pepper. Cook until tender.

  • 6.

    Add bacon,garlic,onion,cabbage to mashed potato and stir to combine.

  • 7.

    Heat 2 Tblsp butter and 2 Tblsp oil in a non stick pan.

  • 8.

    Form the mixture into patties, flatten, then dip in seasoned plain flour, then beaten egg. Then place into moderately heated non stick pan. Cook for 2 -4 minutes (until nicely browned), then flip. When both sides are nicely browned, turn onto edges & rotate & brown edges evenly.

  • 9.

    Makes around 6 potato cakes -keep warm in preheated oven if required.

  • 10.

    Season with sea salt.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 709kj
  • Fat Total 39g
  • Saturated Fat 14g
  • Protein 17g
  • Carbohydrate 75g
  • Sugar 5g
  • Sodium 1234mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Philippa WightmanReport
Having made these tonight to accompany Chicken Mousse Sausages (thanks to Gary Mehigan Good Chef/Bad Chef), I thought they would be really lovely with either a poached or fried egg on top for breakfast/lunch