Recipes
Bubble & squeak
Traditionally made using Sunday roast leftovers, this thrifty dish can also be made from scratch
Traditionally made using Sunday roast leftovers, this thrifty dish can also be made from scratch
(1 votes)
Cook: 40 Mins
Serves: 4
Price: 89p per serving
Nutritional Information
Each 309g serving contains
Energy
1471kj
351kcal
1471kj
351kcal
17%
Fat
21g
21g
High
30%
30%
Saturates
4.9g
4.9g
Med
24%
24%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
1.1g
1.1g
Med
19%
19%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
476kj/114kcal
Typical energy values per 100g:
476kj/114kcal
Ingredients
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
Method
1
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.
2
Roughly mash the potatoes with a fork and mix with the shredded greens.
3
Cook the bacon in a large non-stick frying pan until it starts to crisp. Add to the potato, leaving the fat behind.
4
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.
5
Heat another tbsp. of oil. Add the potato mix and use the back of a large spoon to flatten it into a thick cake.
6
Cook over a medium heat until hot in the middle and the base is golden brown.
7
Slide onto a plate. Heat the last tbsp. of oil and return the potato to the pan, flipping it over. Cook until browned
8
Cut into wedges and serve with fried eggs.