This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

Ingredients
1 lb russet (baking) potatoes – peeled and cut into 1 1/2-inch pieces
6 tablespoons unsalted butter
1 lb Savoy cabbage – cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Cover potatoes with cold salted water by 1 inch and bring to a boil.
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.
Sauté 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.

Serve immediately.

Makes 4 side-dish servings.