Bubble and Squeak
1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 pound Savoy cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper
Cover potatoes with cold salted water 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 saute 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.