Grandma's Bubble and Squeak Supreme
Ingredients:
25g butter
1 onion, finely chopped
2 cups cold, cooked mashed potatoes
¾ cup roughly chopped cooked cabbage
salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon vegetable oil
1 tablespoon white vinegar
4 eggs
Method:
Melt the butter in a large, shallow heavy-based frying pan (preferably non-stick). Add the onion and cook for 10 minutes, stirring frequently, until soft.
Tip the onion into a large bowl and mix with the potato and cabbage. Season. With lightly floured hands, shape the mixture into four rough cakes, each about 2 cm thick.
Wipe the pan clean with paper towels, then add the oil and heat. Fry the cakes over a moderate heat for about 15 minutes, turning once, until golden and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs. Pour 4 cm of boiling water into a large, wide frying pan. Add the vinegar and bring to the boil. Reduce the heat to a gentle simmer. Crack an egg into a cup, then gently tip it into the water. Repeat with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks. Poach for a further 2 minutes, then lift them out with a draining spoon, allowing the water to drain. Lay an egg on each bubble and squeak cake, then serve.
25g butter
1 onion, finely chopped
2 cups cold, cooked mashed potatoes
¾ cup roughly chopped cooked cabbage
salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon vegetable oil
1 tablespoon white vinegar
4 eggs
Method:
Melt the butter in a large, shallow heavy-based frying pan (preferably non-stick). Add the onion and cook for 10 minutes, stirring frequently, until soft.
Tip the onion into a large bowl and mix with the potato and cabbage. Season. With lightly floured hands, shape the mixture into four rough cakes, each about 2 cm thick.
Wipe the pan clean with paper towels, then add the oil and heat. Fry the cakes over a moderate heat for about 15 minutes, turning once, until golden and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs. Pour 4 cm of boiling water into a large, wide frying pan. Add the vinegar and bring to the boil. Reduce the heat to a gentle simmer. Crack an egg into a cup, then gently tip it into the water. Repeat with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little boiling water over the centre of each egg to cook the yolks. Poach for a further 2 minutes, then lift them out with a draining spoon, allowing the water to drain. Lay an egg on each bubble and squeak cake, then serve.
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