Bubble & squeak

Bubble & squeak

Traditionally made using Sunday roast leftovers, this thrifty dish can also be made from scratch

By , 21 September 2015
Bubble & squeak
  • Ready in: 40 mins
  • Serves: 4
  • Price: 89p per serving
Nutritional Info
Each 309g serving contains
  • Energy 1470KJ 351KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 476kJ/114kcal.
  • 350g cabbage or spring greens or Brussels sprouts, shredded
  • 400g potatoes boiled
  • 4 Rashers of streaky bacon chopped
  • 1 Large onion chopped
  • 3 tbsp sunflower oil
  • 1 Clove garlic crushed (optional)
  • 4 Fried eggs, to serve
  • Add the cabbage, greens or Brussels sprouts to a large pan of boiling water. Return to the boil and simmer fast for 4 minutes. Drain well.

  • Roughly mash the potatoes with a fork and mix with the shredded greens.

  • Cook the bacon in a large non-stick frying pan until it starts to crisp. Add to the potato, leaving the fat behind.

  • Add the onion and 1 tbsp oil to the pan and cook until soft. Add the garlic if using and cook another minute. Stir into the potato mixture.

  • Heat another tbsp. of oil. Add the potato mix and use the back of a large spoon to flatten it into a thick cake.

  • Cook over a medium heat until hot in the middle and the base is golden brown.

  • Slide onto a plate. Heat the last tbsp. of oil and return the potato to the pan, flipping it over. Cook until browned

  • Cut into wedges and serve with fried eggs.