Leftover potato fried with cooked cabbage or brussels sprouts is the ultimate breakfast. Mixing the potato with water makes a wetter mixture, which, as it cooks, produces steam that creates a thick, golden crust. Don't be tempted to flip it until the crust is well formed - it takes a good 10 minutes over medium heat on each side. Serve with fried eggs, crispy bacon rashers and toast, if wished.
Ingredients
| 3 cups | Mashed potato (Main) |
| 1 cup | Cabbage, cooked and shredded; or use brussels sprouts |
| ¼ cup | Water |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Butter |
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- Mix mashed potato with cabbage or brussels sprouts, salt, pepper and water. Heat oil and butter in a heavy-based frying pan, add potato mixture and cook over medium heat without turning until well crusted and golden (about 10 minutes).
- Turn in large sections and cook the other side (another 10 minutes). Serve with eggs, bacon and toast, if using.
More brunch ideas from Annabel
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