Fried Potatoes and Cabbage

Ingredients

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Butter

  Unsalted

  4 tbsp or 57g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Cabbage

  Raw

  5 cup, shredded or 350g

Directions

1. Peel and cut the potatoes into 1.5-inch pieces. Place them in a pot and cover with cold salted water by 1 inch. Bring to a boil and cook uncovered until tender, about 18 minutes. Drain in a colander.
2. In a 10-inch heavy nonstick skillet, heat the butter over moderately high heat until the foam subsides. Sauté the cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
3. Add the potatoes to the skillet, mashing and stirring them into the cabbage while leaving some lumps. Press the mixture to form a cake and cook without stirring until the underside is crusty and golden, about 10 minutes. Serve immediately.