Bubble and squeak is a recipe that reminds me of my childhood. It’s something Dad would cook up on a Sunday evening, or that Mum would do as an easy mid-weeker. It can be as dirty as you like, the only rules are potatoes, cabbages and a fried egg.
I am a firm believer in the transformative powers of HP sauce where this supper is concerned, however, I understand not everyone agrees. I concede that a nice tomato relish would be a good substitute of you’re not a fan of the old HP.
This is also a deliciously indulgent breakfast and is great with crispy bacon rashers!
Prep time: 40 mins
makes: 4 serves (or 2 large ones!)
4 mashed potatoes
1 quarter cabbage – savoy, white, kale – it doesn’t matter
Salt and pepper
Oil for frying
Boil and mash the potatoes. Don’t add anything to the mash (except salt) as it will make the mixture too wet and it won’t fry nicely.
Sautee your cabbage in a little butter or oil and add salt and plenty of crushed black pepper.
Once the cabbage and potatoes are cool mix them together and form into four (small) or two (large) patties.
Dust the patties lightly in white flour.
Heat a frying pan with a slosh of canola oil (don’t use olive oil, it will burn too quickly)
Fry the patties until they are golden and slightly crispy on the outside.
Keep them warm in the oven while you fry your eggs. I subscribe to the Marco Pierre White method of frying eggs by poaching eggs in butter – needless to say I am not a size 8. You do, however, want a runny yolk that will ooze unctiously over the bubble and squeak patties, regardless of how you choose to cook them.
Serve with nothing but HP sauce.
Any pre-cooked vegetables that you have in the fridge would suit this recipe fine -brussel sprouts, peas, carrots – anything really.
Adding spices to the potato is another great way to inject flavour – cumin or mace would be tasty.
Crumb the patties before frying them for the ultimate filth fest!!