Bubble & Squeak with Fried Eggs
Serves 2 to 3 @ £1.74 per person
A classic British leftover dish that turns cooked vegetables into something crispy and delicious. Perfect for using up potatoes and cabbage from the Staples Box.
Organic
Typical contents:
1 x Maris Piper Potatoes (500g)
1 x Small Hispi Cabbage (apx. 350g)
1 x Brown Onions (125g)
1 x Suffolk Carrots, washed (250g)
1 x Leeks (100g, £4.50/Kg)
Ingredients (Serves 2–3)
Optional additions from the box
-
1 carrot, grated
-
a few slices leek
From the Pantry
Optional extras
Method
1. Cook the potatoes
Peel and chop the potatoes and boil in salted water for 12–15 minutes until tender.
Drain and roughly mash.
(If you have leftover cooked potatoes, they work even better.)
2. Cook the vegetables
Heat butter or oil in a large frying pan.
Add onion and cabbage (and carrot or leek if using) and cook gently for 5–6 minutes until soft.
3. Combine
Add the mashed potatoes to the pan and mix with the vegetables.
Press the mixture down firmly into the pan.
Cook over medium heat for 6–8 minutes until the bottom becomes golden and crispy.
Flip sections over and cook the other side.
4. Fry the eggs
In another pan, fry the eggs until the whites are set but the yolks remain runny.
5. Serve
Spoon the crispy bubble & squeak onto plates and top with the fried eggs.
Season with salt and pepper.
This dish works brilliantly across all Small, Medium and Large Staples Boxes, since they all include potatoes, onions and cabbage — the traditional base of bubble & squeak.