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.
Thanks to McArthurs Berry Farm – cabbage, to Ettrick Gardens – agria potato, and to Agreeable Nature – eggs, for providing the ingredients used in the demonstration at the market.
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