Potato & Cabbage Hash Cakes with Fried Egg

Any leftover vegetables and potato can be used to make this dish, roast veggies and smashed sweet potato make a delicious combo!  Diced ham, or cooked bacon can also be added. This recipe makes a quick and economical dinner that is both satisfying and tasty.

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 3 cooked medium potatoes or boiled baby potatoes (about 325g)
  • 325g cooked cabbage (or any leftover veggies)
  • 2 eggs, beaten
  • 15-30ml (1 -2 tbsp) curry powder
  • Olive oil, for frying
  • 2-4 fresh eggs

To serve

  • Cucumber Riata (optional – plain yoghurt with chopped cucumber)
  • Chilli oil (optional)
  • Atchar
  • Fresh coriander


  1. Place the cooked potatoes on a chopping board and roughly cut them up. Add the other cooked vegetables and roughly chop up. Place them all into a bowl, add the eggs and curry and mix well. Divide the mixture into 4 and roughly shape into 4 patty shaped cakes.
  2. Heat a splash of oil in a frying pan and fry the cakes for about 8-10 minutes, turning once, until golden and crispy. Set aside.
  3. Fry the eggs in the pan according to your liking. Serve fried eggs on top of the hash cakes, with a dollop of raita and drizzled with chilli oil and atchar. Garnish with coriander.