For the Potato Cakes:

• 500g Leftover Mashed potato
• 1 egg yolk
• 50g self-raising flour
• small handful parsley, chopped
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

For the Wilted Cabbage: 

• ½ small head savoy cabbage
• 50g butter

To serve:

• 4 O’Neills Dry Cured Bacon Steaks
• Small handful parsley, finely chopped
• Sea salt and freshly ground black pepper

1. If the mash has been refrigerated simply heat a little to soften to mix through the other ingredients. Add it to a large bowl along with the egg, flour and parsley. Season and mix well until evenly incorporated. Divide into four and shape into 4 patties.
2. Heat a large non-stick pan over a low medium heat. Add the oil along with the potato cakes. Fry for 3-4 minutes until golden, flip and repeat until heated through. Set aside and keep warm.
3. Add the O’Neills Dry Cured Bacon Steaks to the pan. Any oil leftover in the pan and the fat from the rind should be enough to coat the outside of the bacon and cook it. Fry for 3-4 minutes each side until golden and cooked through. Remove from the pan and set aside.
4. Increase the heat and add the butter to the pan, allow to melt and once melted and bubbling add the cabbage, season well. Tossing the pan to coat the cabbage in the melted butter. It will wilt almost instantly.
5. Serve the potato cakes on plates with a little of the buttered cabbage, bacon steaks and sprinkle over some black pepper and parsley.

Cook’s notes: to add a little extra indulgence you could add a little crumbled, cooked, black or white pudding to the potato cakes.  A quick, midweek bacon and cabbage.