Bubble & Squeak
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Author:
Jane Lovett
servings
4
These tasty leftovers can be made a day or two in advance up to the end of Step 1 and kept covered in the fridge. The potato & sprout quantities are approximate and only a guide. These are leftovers, so just use whatever you have. You could snip a few chives over the top or a dusting of smoked paprika or cayenne pepper. I like to eat them with a blob of Sweet Chilli Sauce or a few drops of Tabasco. The cakes on their own are particularly good with sausages and also with cold meats.

ingredients
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6oz/170g cooked sprouts, cabbage or peas
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12oz-1lb/340g-450g mashed potato
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salt and freshly ground black pepper
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flour for coating
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4 x 4-6oz/110g/170g fillets smoked haddock, undyed
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8 rashers of Pancetta or streaky bacon
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olive oil & butter for frying
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4 eggs
directions
1. Chop or mash the sprouts, cabbage or peas with the back of a fork. Stir into the mashed potato and check the seasoning (it should be well seasoned). Shape into four equal cakes and coat each one with a little flour.
2. Put the smoked haddock fillets into a sauté pan, barely cover with water and bring very slowly up to the boil. Remove from the heat immediately. Set aside. (This can be done in advance and reheated when required.)
3. Fry the bacon until crispy. Remove and set aside.
4. Add a little butter to the bacon fat and some extra olive oil if necessary and fry the cakes slowly on a low heat, carefully turning once, until they are golden brown on both sides and heated through.
5. When ready to serve, fry the eggs. Whilst they are frying drain the haddock fillets and sit one on top of each bubble & squeak cake, followed by the eggs and then finally anoint with a crisscross of bacon.