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Bubble & Squeak
Leftover potato fried with cooked cabbage or brussels sprouts is the ultimate breakfast or midweek dinner. Mixing the potato with water makes a wetter mixture, which, as it cooks, produces steam that creates a thick, golden crust. Don't be tempted to flip it until the crust is well formed — it takes a good 10 minutes over medium heat on each side. Serve with fried eggs, crispy bacon rashers and toast, if wished.
Prep Time
5 mins
Cook Time
20 mins
Serves
4
Breakfast
Breakfast
Kids
Quick & Easy
$
Ingredients
3 cups cooked mashed potato
1 cup green cabbage, cooked and shredded, or Brussels sprouts
1/4 cup water
1 tbsp extra-virgin olive oil
1 tbsp butter
Method
Mix mashed potato with cabbage or brussels sprouts, salt, pepper and water.
Heat oil and butter in a heavy-based frying pan, add potato mixture and cook over medium heat without turning until well crusted and golden (about 10 minutes).
Turn in large sections and cook the other side (another 10 minutes). Serve with eggs, bacon and toast, if using.
