Bubble and Squeak Cakes with Poached Eggs

• 500 g Yukon Gold potato
• 250 g Green cabbage
• 2 pieces Spring onion
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt
• 50 g Butter
• 1 tbsp White wine vinegar
• 2 Egg

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. While the potatoes cook, finely shred the green cabbage and thinly slice the spring onion. Add the cabbage to the potato pot for the final 3 minutes so it softens. Drain well in a colander and let the steam escape for 1 minute.
3. Tip the potatoes and cabbage into a mixing bowl and mash until mostly smooth with a few small chunks. Stir in the spring onion, black pepper, and the remaining 0.5 tsp fine sea salt. Shape into 4 cakes and press firmly so they hold together.
4. Melt the butter in a large frying pan over medium heat. Fry the cakes for 4 to 5 minutes per side until deep golden and crisp, adjusting the heat so the butter does not burn. Transfer to plates and keep warm.
5. Fill a large pot with water and bring to a gentle simmer, then stir in the white wine vinegar. Crack each egg into a small cup, swirl the water, and slide in the eggs one at a time. Poach for 3 to 4 minutes until the whites are set and the yolks are still soft, then lift out with a slotted spoon.
6. Top each pair of cakes with a poached egg. Season with a little extra black pepper if you like, then serve straight away so the yolk runs into the hot cakes.

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