Clean, peel, and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
To a food processor add the cabbage, onion, and garlic and pulse until they are in small pieces.
1/2 small head cabbage, 1 small white onion, 2 cloves garlic
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
1 tablespoon butter
Add the potatoes back into the pan plus the milk, butter, salt, and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
2 tablespoons milk, 1 tablespoon butter, salt and pepper to taste, 1 tablespoon parsley flakes
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour.
In 3 separate bowls add 2 cracked eggs, 1/2 cup flour with salt and pepper to taste, then 1/2 cup breadcrumbs.
1/2 cup flour, 2 eggs, 1/2 cup bread crumbs, original
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan-frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
Serve with eggs, ham steaks, and Hollandaise sauce of choice. Enjoy!
8 eggs, 6 ham steaks, 0.9 ounces Knorr Hollandaise Sauce pkg