Summer or Winter Bubble and SqueakCourse: MainDifficulty: Easy
This is a great vegetarian dish that is both tasty and filling. Also good cold the next day.
600g baby new potatoes
150g fresh or frozen peas
150g fresh or frozen broad beans
¼ of a Savoy cabbage (250g)
4 large eggs
1 fresh red chilli (optional)
extra virgin olive oil
1 tspn Dijon mustard
1 tbsp red wine vinegar
1 eating apple
- Scrub the potatoes and cook in a large pan of boiling salted water for 20 minutes or until tender, adding the peas and broad beans for the last minute, then drain.
- Trim the cabbage and courgette and scrub the carrot, then roughly chop into 1cm chunks. Place them all in a 26cm non-stick frying pan on a medium heat with 1 tbspn of olive oil and cook for 15 minutes, or until golden and caramelised then add the potatoes , peas and broad beans. At this point start to mash it all up – keep mashing and frying for 15 minutes. Season to taste with sea salt and black pepper, pat down and flatten for a final 5 minutes, or until golden and crisp, then turn out on a platter.
- Fry the eggs to your liking in the same pan, finely slicing and scattering the chilli over the egg. Pour 2 tbspns of extra virgin oil into a large bowl, and whisk in the mustard and vinegar. Matchstick the apple, toss in the dressing with the watercress, and serve alongside the bubble and squeak and eggs.
- In winter you can use chestnuts, squash, Brussel sprouts, mushrooms.
We’re big fans of Jamie Oliver’s Veg cookbook MORE INFO