Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 9.29 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 30grams butter
- 1/2 cup sour cream
- 1kilograms potatoes
- 2 cup cabbage, shredded
- 1 onion, finely chopped
- 1tablespoons wholegrain mustard
- 125grams pastrami, sliced
- 2tablespoons oil
- 3 eggs
- 1 cup gruyere cheese, grated (or cheddar cheese)
Nutrition per serving
2850kJ / 682Cal
2850 Kilojoules or 682 Calories
33% of daily energy intake*
Protein
24.8grams
Fat
41.5grams
Carbs
56.2grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
This potato cake is a perfect addition to school lunch boxes the following day. There'll be smiles all round the school yard.
Method
Step 1 of 4
Heat 1 tbs of the oil in a large frying pan over medium to high heat. Add onion and pastrami and cook for 5 minutes until onion is golden. Add cabbage and cook, stirring frequently until softened.
Step 2 of 4
Peel potatoes and cut into 1cm dice. Transfer onion mixture to a bowl lined with paper towels. Heat remaining oil and butter in pan. When bubbles have subsided, add potatoes and season. Cover with lid and cook over medium heat for 15 minutes, turning occasionally.
Step 3 of 4
Whisk eggs, sour cream and mustard together. Return onion mixture to the pan and stir in to combine. Pour over egg mixture, reduce heat to medium-low and cook for 10 minutes until set and edge is golden.
Step 4 of 4
Preheat a grill on high. Sprinkle top of potato cake with cheese. Grill for 5 minutes or until golden. Serve.
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