Ingredients
The following ingredients have 4 Servings
- 3 cups (700g) leftover mashed potato (this doesn't have to be exact)
- 3 cups (200g) leftover chopped cooked cabbage (again this doesn't have to be exact - I like to use savoy cabbage)
- 2 tbsp butter (salted or unsalted is fine)
- 2 tbsp veg oil
- 1/4 tsp salt
- 1/4 tsp pepper
- Grilled crispy bacon, chopped ((I used 6 rashers/strips))
- salt and pepper
- poached eggs
- fresh parsley, chopped
- Brown sauce
Instruction
- Preheat the grill (broiler). Then in a bowl, mix the cabbage with the mashed potato, salt and pepper.
- Add half a tablespoon of butter and half a tablespoon of oil to each of two medium (20cm diameter) frying pans *Note 1
- Heat the pans over a medium-high heat until the butter is melted and bubbling.
- Add half of the bubble and squeak mixture to each pan and squash down using a spatula to completely cover the base of the pan.
- Fry for 5-7 minutes until the edges start to brown then ruffle the top of the bubble and squeak using a fork (the more ruffled, the more crispy bits).
- Melt the remaining 1 tbsp butter and mix with the remaining 1 tbsp oil, then brush the top of the bubble and squeak with the mixture.
- Place under the grill and grill for 4-5 minutes until golden brown.
- Remove from the oven and sprinkle with the chopped bacon, salt and pepper. Top each with a poached egg or two and a sprinkling of fresh parsley.
- Serve the bubble and squeak with brown sauce if you like.
