400 grams cooked (left over) mash potato
40 grams cabbage (savoy works best)
60 grams cooked (leftover) gammon/ham
2 free range eggs
1/2 white onion
2 tbsp. vegetable oil
Pre heat your oven to 190 degrees.
Slice your onions and cabbage as finely as possible.
Place a medium frying pan on your stove top on high with half the vegetable oil. Fry your cabbage and onions together until soft and slightly crispy.
Roughly chop the gammon into small dices.
Take a medium bowl and mix the leftover mash, cabbage and onion mix and with the gammon making sure all ingredients are well mixed.
Split your mix in two and make into cakes the same size as jam jar lids.
With the back of a spoon make a 1 inch deep well in the tops of the cakes. Brush well with remaining veg oil, place on a lined oven tray and place in the oven for 25 minutes till golden.
Remove from the oven, now carefully crack the eggs into the wells in the top of the cakes and return to the oven for 4 minutes.
Eat as soon as you’re able with a large glug of brown sauce