Bubble and Squeak

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Ingredients

300 g g gammon gammon
sliced into chunks
300 g g roast potatoes roast potato
1 garlic garlic
1 onions onion
finely sliced
100 g g leftover sprouts leftover sprout
chopped, or cabbage (such as cavolo nero)
75 g g grated gouda grated gouda
4 tbsp tbsp grated parmesan grated parmesan
2 gherkins gherkin
large, sliced
4 eggs egg
free-range
1 handfuls handful parsley parsley
chopped
olive oil olive oil
for frying

Bubble and squeak

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0:25 min
(6)

Method

Sprouts give a festive twist to this bubble and squeak recipe, and it’s a great way of using up other Christmas leftovers too. Serve for a filling and tasty Boxing Day brunch.

  1. Gently sauté the onion and garlic in olive oil until soft and golden.
  2. Throw in the greens and stir well.
  3. Crush the potatoes with either a fork or potato masher then add to the pan.
  4. Stir in the ham and Gouda and cook for three minutes, stirring occasionally and then add the parsley.
  5. Poach the eggs in gently simmering water for about three minutes, then divide the potato and ham mash between four plates and top with the gherkins and poached eggs.
  6. Scatter over the Parmesan and a twist of cracked black pepper to serve.

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