Bubble and squeak
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- 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
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.