Ingredients

Steps

• Boil potatoes in salted water until tender.
• Cook cabbage in 1 cm of boiling salted water for 5 minutes until tender.
• Drain potatoes and cabbage thoroughly.
• Melt butter and cook leeks for 8 minutes until soft.
• Rice potatoes into the pan and mix with cabbage, milk, and white pepper.
• Fry bacon until crisp and incorporate into the potato mixture to form four patties.
• Fry patties for 3 minutes per side until golden brown.
• Poach eggs in simmering water with vinegar for 3 minutes and drain.
• Serve patties topped with a poached egg and hollandaise sauce.