3 lg. Idaho potatoes
4 c. chopped cabbage
3-4 slices bacon
1 c. chopped zucchini
1/2 c. chopped onion
1/2 c. ham, chopped, minced

Boil whole potatoes with skins on. As they boil, fry bacon.

Crumble crisp bacon, reserve drippings for later. Blanche cabbage in boiling water. Drain well. When potatoes are done, drain water. Rinse approximately 1 minute under cool water. Drain water off again.

In large bowl, squeeze potatoes into large clumps. Mix cabbage, bacon, zucchini, onion and ham in bowl. Place bacon drippings in large skillet. Press potatoes mixture into skillet, making a large pancake. Fry until bottom is brown.

Do not stir or mix! Caution, do not use high temperature as it may blacken the mixture. Slide mixture onto a large plate. Place second plate over top and turn over. Serve immediately. Serves 4-6.