Roughly 2# - 2.25# Yukon Gold Potatoes, peeled and cubed
1/2 lb thick-cut bacon, chopped
4 Tbsp unsalted butter, plus more for garnish
1/2 - 3/4 lb green cabbage, cut and shredded
1 medium leek, thinly sliced
3/4 c half and half
Salt and pepper to taste
Poached eggs – 2 per person
Place potatoes in a pressure cooker and process for five minutes. Meanwhile, fry the bacon in a pan until golden, then set aside. Add the butter and cabbage to the same pan, and sweat on a low heat for roughly eight minutes.
Add the leek and half and half to the pan. Heat for five minutes to soften the leek. When the potatoes are done, drain and mash in their pan. Fold in the buttery cabbage, leek and bacon. Season with salt and pepper.
To serve, place a pool of potatoes into a bowl, topped with a tablespoon of butter and two poached eggs. Serve and enjoy!