European
European - British - Side Dishes
Bubble and Squeak Hash
Chef's Menu Description
Hearty British breakfast hash: crushed roasted potatoes and pan-fried Savoy cabbage tossed with crispy smoked streaky bacon lardons and spring onions, topped with runny fried eggs.
Ingredients
- • 400g cooked potatoes (crushed roughly with a fork)
- • 200g Savoy cabbage or kale, shredded and blanched
- • 6 rashers smoked streaky bacon, sliced into lardons
- • 4 spring onions, sliced
- • 30g butter
- • Sea salt, black pepper, and 4 fried eggs for serving
Preparation Steps
1
Phase 1
Fry sliced streaky bacon in a large skillet over medium-high heat until deeply crisp and browned. Remove bacon, keeping flavorful fat in the pan.
2
Phase 2
Add butter and crushed potatoes to the hot pan drippings. Fry without stirring for 5 minutes until browned and crispy on the base.
3
Phase 3
Fold in blanched cabbage, spring onions, and crispy bacon lardons. Toss over high heat for 4 minutes to incorporate flavours.
4
Phase 4
Season generously with sea salt and cracked black pepper. Divide into bowls and top each serving with a sunny-side-up fried egg.