Bubble and squeak

Bubble and squeak

This yummy dish can be served as a tasty side with sausages or another meat of your choice.

By , 21 September 2015

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Bubble and squeak
  • 1 Hour
  • Serves: 4
  • Price: £1.08 per serving
Nutritional Info
Each 425g serving contains
  • Energy

    1725KJ

    412KCAL

    12%
  • Fat

    22.6g

    high

    32%
  • Saturates

    7.5g

    high

    38%
  • Sugars

    4.2g

    low

    5%
  • Salt

    1.3g

    med

    21%
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 700g King Edward or Maris Piper potatoes (peeled weight), cut into even-sized pieces
  • 500g spring greens, stems removed and shredded
  • 1 onion, finely chopped
  • 1 tbsp sunflower oil, plus extra for frying the eggs
  • 25g butter
  • 4 rashers smoked streaky bacon, chopped
  • 4 large free-range eggs
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Put the potatoes in a pan and add just enough water to cover, bring to the boil and simmer until tender. Drain well and mash.

  • Heat another pan of water until boiling, add the spring greens, return to the boil and cook for 5 minutes. Drain and press lightly with the back of a spoon to remove any excess water.

  • Fry the onion in the oil and half the butter until soft. Add to the potato with any fat in the pan with the greens.

  • Cook the bacon in the pan until it starts to crisp. Add to the potato with the pan juices. Season and mix well. Leave to cool.

  • Shape into 8 cakes, about 1.5cm thick. Put on the baking tray and brush with the rest of the butter. Cook for 20-25 minutes.

  • Fry the eggs and serve with the bubble and squeak.