Bubble and squeak

Name: Bubble and squeak
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 tsp oil, plus extra for frying; 25g/1oz butter; 1 small onion, thinly sliced; 225–250g/8–9oz leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks; 300g/10½oz leftover cooked potatoes; small handful chopped fresh herbs, such as thyme, rosemary or parsley (optional); 2 free-range eggs; salt and freshly ground black pepper

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 2

Author : Portia Spooner

quick christmas leftover easy dinners

Ingredients

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1 tsp oil, plus extra for frying25 grams/1 ounces butter1 small onion, thinly sliced225–250 grams/8–9 ounces leftover vegetables, such as kale, spinach, chard, Brussels sprouts, cabbage, leeks300 grams/10½oz leftover cooked potatoessmall handful chopped fresh herbs, such as thyme, rosemary or parsley (optional)2 free-range eggssalt and freshly ground black pepper

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Instructions

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Step 1

Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.

Step 2

Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes.

Step 3

Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs.

Step 4

In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve.