Ingredients
- 300g medium potatoes, diced
- 150g cabbage, shredded
- 2 Tbsp oil
- 1 Tbsp Hollandaise sauce
Bubble and Squeak
Method
- Boil the potatoes for approximately 8 minutes, adding the cabbage for the last 2-3 minutes.
- Drain and mash roughly, then season to taste.
- Cool slightly before shaping bubble and squeak mixture into equal burger-shapes.
- Heat the oil in a frying pan and fry the bubble and squeak burgers for 2 minutes on each side until golden. Slide onto a plate and keep warm in the oven.
- Poach eggs and when ready place on top of the bubble and squeak, top with a drizzle of hollandaise or a dollop of kimchi for a spicy alternative.
Comments
This is a childhood favourite of mine. It is also a great way to use up any leftovers. Feel free to add any other left over vege’s like peas, broccoli, kumara, yam, whatever you have at hand. Make it a more substantial breakfast with the addition of bacon or sausages.
Please click here to download a copy
