Bubble and Squeak

Bubble and squeak is a classic English leftover-saving dish: a crisp cake fried from boiled potato and savoy cabbage. Its name comes from the sizzling as it fries, and it is best with a fried egg.

1. Cook the 600 g potatoes, drain them and mash them coarsely – do not purée them smooth.

2. Cut the 300 g savoy cabbage into strips and blanch it in salted water for 3 minutes, then squeeze it out well.

3. In the 50 g butter sweat the finely chopped 1 onion until glassy.

4. Mix together the potato, the cabbage and the onion, season with salt and plenty of pepper (1 teaspoon salt, 1 pinch of black pepper).

5. Flatten it into a cake in a pan and fry over a medium heat for 8-10 minutes without moving it.

6. Turn it over with the help of a plate and fry the other side crisp too. Serve with the 4 fried eggs.

Tip: Classically it is made on Monday from the Sunday roast leftovers – feel free to use leftover cooked vegetables.