Kittencal's Fried Potatoes and Cabbage
- Reviews 23
Ready In: 45 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs russet potatoes, peeled and cut into small squares
- 1⁄3 cup butter
- 1 lb savoy cabbage, corded and sliced thinly
- seasoning salt (to taste)
- black pepper (to taste)
- 1⁄4 cup grated parmesan cheese (can use more or less)
Directions
- Cook the potatoes until tender; drain well.
- Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer).
- Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes).
- Sprinkle with Parmesan cheese and serve immediately.
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