4 Servings 35 min Cook
1/4 Tsp Pepper
3/4 Tsp Salt
3/4 Stick Butter
6 Cup, diced Potato
5 Cup, shredded Cabbage
Peel and cut potatoes into 1.
Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes.
Drain in a colander.
Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then saut cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake.
Cook, without stirring, until underside is crusty and golden, about 10 minutes.