Potato Cakes

Mix together potatoes, 3 Tablespoons of butter, milk, thyme, parsley, salt and pepper, and bacon.

Saute the cabbage in the remaining 2 Tablespoons of butter over medium high heat in a skillet. Cook until softened, but not mushy. Stir the cabbage into the potato mixture.

Form your potato mixture into patties (I do about 1/3 cup per patty, but you can do larger or smaller depending on what size you want).

Set up 3 dredging bowls. One with flour, one with the beaten eggs mixed with 2 Tablespoons of water, and the last one with breadcrumbs.

Heat up a skillet or griddle and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Fry the patties until golden brown, then flip and continue cooking until other side is golden brown. When browned, pull them out of the skillet and place them on a paper towel to allow the grease to drain. You can keep these in a warm oven if you have multiple batches to do.