Fried Potatoes and Cabbage

From the kitchen of Carly

Buttered cabbage and potatoes that get crisped into a golden cake. Tender pieces stay slightly chunky, folded into silky sautéed greens. The whole thing forms a crusty, golden-bottomed hash that's equal parts comforting and sophisticated.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces
  • 13/4 stick (6 tablespoons) unsalted butter
  • 11 lb Savoy cabbage, cored and thinly sliced
  • 13/4 teaspoon salt
  • 11/4 teaspoon black pepper

Instructions

  1. Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

  2. Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.

  3. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.