Bubble & Squeak
Chef Justin Horne
“My grandmother and mother would make this for me, usually as a weekend brunch breakfast dish or for dinner during the week. It would be made from leftover cooked seasonal vegetables and roasted or mash potatoes, though leftover potato was rare in our house, as my uncles and siblings are huge potato fans. When needed, extra potatoes can be braised, or oven roasted to top up this recipe. The smell of fried cabbage and caramelised potato are one of my earliest food smell memories.”
– Justin Horne –
Ingredients
olive oil
2 onions finely sliced
2-3 cloves of garlic, minced
2-3 handfuls of boiled cabbage/sprouts/kale
1kg of mash or roast potatoes
2 tbsp of fresh or dried mixed herbs/rosemary/thyme/parsley
sea salt and pepper
Method
- Place a large pan on medium heat. Add oil, onions and garlic. Cook until translucent and fragrant for about 5 mins. Remove from heat and place in mixing bowl, add all other ingredients and mash together.
- Shape into patties or bubble and squeak burgers. Size is up to your preference. I like mine on the larger side, around 300g, though if you’re serving these for brunch, I’d make them around 200-220g. Clean pan and place back on the heat, add another tablespoon of olive oil, and fry patties until caramelised on both sides. Keep warm in oven until all patties are ready.
- Serve on a spiced tomato passata, topped with a braised kale or wilted spinach and a poached egg on top.
Try a great side to
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