Best ever bubble and squeak
- 500g (peeled weight) Maris Piper potatoes (or King Edward potatoes)
- 4 spring onions, trimmed and sliced
- 1 tbsp oil
- 275g savoy cabbage, shredded
- 25g butter
- 4 lean back bacon rashers, chopped
- 1 large egg, lightly beaten
Cut the potatoes into even chunks and put in a large pan. Add just enough water to cover, bring to boil and simmer until tender. Drain well, then mash. Put in a bowl and set aside for 15 minutes to cool slightly.
Add the cabbage to another pan of boiling water, bring back to the boil and simmer for 4-5 minutes or until just tender. Drain well.
Melt half the butter and oil in a non-stick frying pan and gently fry the spring onions and bacon over a medium heat until the bacon is cooked.
Add the beaten egg to the mashed potato, then mix in the cabbage, spring onions and bacon with the pan juices. Season.
Melt the rest of the butter and oil in the frying pan and swirl to cover the surface. Add the potato mixture and level the top, pressing it down lightly. Cook over a low heat for 10 minutes or until a golden crust has formed on the bottom of the potatoes.
Put a plate or baking tray over the frying pan and carefully flip the bubble and squeak onto it. Slide it back into the pan to cook the other side for 8-10 minutes or until a golden crust is formed. Alternatively, put the pan under a medium pre-heated grill until the top is golden brown. Serve immediately, cut into wedges.