Irish Cheddar Cabbage & Potato Skillet
A crispy, sliceable skillet made with shredded cabbage, grated potato, and sharp Irish cheddar. The mixture cooks first on the stovetop to develop a golden crust, then finishes in the oven so the center becomes tender and sliceable like a rustic cabbage rösti.
Equipment
- 10–12 inch oven-safe skillet (cast iron works best)
- Box grater or food processor
- Spatula
- Oven
Ingredients
- 2 cups green cabbage very thinly shredded
- 2 medium Yukon gold potatoes freshly grated
- 1 cup sharp Irish cheddar freshly grated
- 2 tablespoons butter or olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small garlic clove finely grated (optional)
- Fresh chives or parsley
- Extra grated cheddar
- Cracked black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl combine shredded cabbage, grated potato, grated cheddar, salt and pepper, garlic (if using). Toss until everything is evenly mixed.
- Place an oven-safe skillet over medium heat and add the butter or oil.
- Once hot, spread the cabbage and potato mixture evenly in the skillet, pressing it down firmly with a spatula so it forms a compact layer.
- Cook 8–12 minutes without stirring, allowing the bottom to develop a golden crust and the vegetables to begin softening.
- Press the mixture down again gently to help it hold together.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the potatoes in the center are tender and cooked through.
- Remove from the oven and allow the skillet to rest for 10–15 minutes. This helps the potato starch and melted cheese set so the skillet can be sliced cleanly.
- Cut into wedges and serve warm. Finish with fresh herbs, cracked black pepper, or extra cheddar if desired.
Notes
Freshly grated potato works best. Pre-shredded potatoes are often too dry and won’t bind as well.
If the skillet mixture seems very wet, lightly squeeze the grated potato before mixing.
For extra crispiness, you can briefly place the skillet under the broiler for 2–3 minutes after baking.
If the skillet mixture seems very wet, lightly squeeze the grated potato before mixing.
For extra crispiness, you can briefly place the skillet under the broiler for 2–3 minutes after baking.