Ingredients
- 1tbsp olive or vegetable oil
- 1 large onion, thinly sliced
- 1–2 garlic cloves, chopped (optional)
- About 150–200g cooked potatoes or cold mash (you can also use a mixture of roots such as spuds and celeriac or parsnips), ideally still skin-on
- Sea salt and black pepper
Veg and flavourings
- Flavour bombs (optional): 1–2tsp curry paste or powder, or sliced olives, capers and/or chopped anchovies
- Cooked greens: About 150–250g cooked kale, cabbage, Brussels sprouts, cauliflower and/or broccoli, roughly chopped or shredded
- Uncooked greens: A handful of raw spinach, rocket or lettuce and/or 100g frozen peas
- Herbs (optional): 1–2tbsp chopped parsley, chives or chervil, or a tiny bit of lovage
Preperation Time
5 mins
Cook Time
10-15 mins
Method
STEP 1
Heat the teaspoon of oil and the butter in a non-stick pan. Fry the onion until slightly softened, then add the vegetables and potatoes. Season well with salt and pepper and add the herbs, if using.
STEP 2
Break the potatoes and vegetables up and fry undisturbed for 2–3 minutes to allow a golden brown crust to form on the bottom of the veg, then turn them over and leave to brown on the other side – keep doing this for about 15 minutes.
STEP 3
Use a potato masher to press the mixture into the pan to create a big potato cake, then slide out or upturn the pan onto a serving plate. Cover and keep warm, while you fry the eggs.
STEP 4
In the same pan, heat a little more oil. Break in the eggs and fry to your liking. Slice the bubble and squeak into wedges and top with the fried eggs to serve.
