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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I guess this was traditionally an English dish made with leftovers from Xmas dinner. Not sure this resembles the traditional dish much, but my family all like it. Pretty quick to make. I usually don't have leftover baked potatoes, so I mae the potatoes in the afternoon and let them cool. Then I halve them lengthwise, and the slice them about 1/4 inch thick, or maybe less. I've also occasionally tossed in other leftover vegetables, such as peas or carrots. I suppose you could serve with catsup or salsa or something, but we like it just as-is. I usually serve a side of cantaloupe with it. Ingredients:
1/2 medium head of cabbage |
3 slices bacon, diced |
1 onion, thinly sliced |
1 tablespoon butter (i usually omit this) |
1 cup cubed cooked ham |
3 cups potatoes, baked, cooled, and thinly sliced |
1/2 teaspoon paprika |
salt |
pepper |
Directions:
1. In a medium saucepan cook cabbage in a small amount of water about 5 minutes, or until tender. Drain and set aside.
2. In a skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham and cook until heated through. Add butter, if using, and then mix in the potatoes and cabbage.
3. Season with paprika, salt and pepper. Cook until browned on the bottom, then turn and brown again on the other side.
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