Bubble and Squeak with Fried Egg and Bacon
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Ingredients
- 400 g potatoes
- 200 g savoy cabbage, shredded
- 8 smoked back bacon rashers
- 4 eggs
- 30 g butter
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 20.6 g
- Carbohydrate
- 17.9 g
- of which sugars
- 2.4 g
- Fat
- 21.4 g
- of which saturates
- 9.3 g
- Fibre
- 3.8 g
- Salt
- 2.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain and mash roughly.
- 2
Melt half the butter in a pan and cook the shredded cabbage for 6-8 minutes until wilted, then mix into the mashed potato and season well.
- 3
Shape the mixture into four patties and fry in the remaining butter for 4-5 minutes on each side until golden and crisp.
- 4
Meanwhile, grill or fry the smoked back bacon rashers for 6-8 minutes until crisp.
- 5
Fry the eggs in a separate pan to your liking.
- 6
Serve the bubble and squeak topped with bacon and a fried egg.
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