Bubble & Squeak
We love Bubble & Squeak as a classic hearty Winter warmer, and it always go down a treat. We’ve taken inspiration from Portia Spooner, but you can be as creative with the ingredients as you like, and use up any leftover veg! This specific recipe takes less than 30 minutes to cook, and should be plenty for 2 people.
And if you were wondering… the name “Bubble & Squeak” comes from the sounds the ingredients make when fried together in a pan!
Ingredients
- 1 teaspoon of oil
- 25g butter
- 1 onion, sliced thinly
- 250g leftover vegetables – this could be kale, spinach, chard, Brussels sprouts, cabbage, leeks
- 300g leftover cooked potatoes
- 2 eggs
Method
- Heat the oil and butter in a pan, before frying the onion until soft.
- Add the veg and potatoes, seasoning with fresh herbs like thyme, rosemary or parsley. Break up the veg and potatoes and fry undisturbed for 2-3 minutes, until a golden brown crust forms on the bottom. Then flip them over and leave to brown on the other side – keep doing this for about 15 minutes.
- Using a potato masher, press the mixture into the pan and make a big potato cake, then slide out onto a serving plate. Cover to keep warm whilst you fry the eggs.
- In the same pan as before, heat some oil before breaking in the eggs and frying. Slice the bubble and squeak into wedges and top with fried eggs to serve. Season to taste – we like it with chilli sauce and black pepper!
Now craving something sweet? Why not check out our Raspberry Tart recipe?
