Bubble and Squeak - A British Classic!

INGREDIENTS

• 3 cups leftover mashed potato (this doesn't have to be exact)
• 3 cups leftover chopped cooked cabbage (again this doesn't have to be exact)
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp butter salted or unsalted is fine
• 2 tbsp veg oil

Serve with

• grilled crispy bacon chopped, I used 6 rashers/strips
• salt and pepper
• poached eggs
• fresh parsley chopped
• brown sauce

DIRECTIONS

1. Preheat the grill (broiler). Then in a bowl, mix the cabbage with the mashed potato, salt, and pepper.
2. Add half a tablespoon of butter and half a tablespoon of oil to each of two medium (20cm diameter) frying pans *Note 1
3. Heat the pans over a medium-high heat until the butter is melted and bubbling.
4. Add half of the bubble and squeak mixture to each pan and squash down using a spatula to completely cover the base of the pan.
5. Fry for 5-7 minutes until the edges start to brown then ruffle the top of the bubble and squeak using a fork (the more ruffled, the more crispy bits).
6. Melt the remaining 1 tbsp butter and mix with the remaining 1 tbsp oil, then brush the top of the bubble and squeak with the mixture.
7. Place under the grill and grill for 4-5 minutes until golden brown.
8. Remove from the oven and sprinkle with the chopped bacon, salt, and pepper. Top each with a poached egg or two and a sprinkling of fresh parsley.
9. Serve the bubble and squeak with brown sauce if you like.