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
Bubble and squeak
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.08 per serving
Nutritional Info
Each 425g serving contains
  • Fat high
    22.6g
    32%
  • Saturates high
    7.5g
    38%
  • Sugars low
    4.2g
    5%
  • Salt med
    1.3g
    21%
  • Energy 1725KJ 412KCAL
    12%
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.