Bubble & Squeak
 | Cooking Time 30 minutes |
 | Serves 6 |
INGREDIENTS
- 4 x large blue potatoes, peeled, diced, boiled in salted water, drained well and mashed
- 1 ½ cups thinly sliced cabbage
- 1 cup frozen peas
- ½ cup grated smoked cheese
- 1 cup thinly sliced brown onion
- 4 cloves garlic, crushed
- chopped herbs, parsley, chives
- 1 tsp salt
- lots of ground pepper
- oil and butter for frying
- 6 x eggs.
- 6 tbsp store bought hollandaise
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Fry the cabbage/sprouts and onion in some butter and oil until golden.
- Pour cabbage mix into the mashed potato, add the grated cheese, seasoning and herbs. Mix well and form 6 cakes.
- Fry the cakes in a little oil and butter until golden, put on to serving plates.
- Boil the frozen peas so they are warm. 3 minutes should do. Drain then roughly chop.
- Top the warm potato cake with hollandaise, peas and a perfectly poached egg.
TIP: Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.
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