Name: Bubble and Squeak
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 tablespoons plus 4 teaspoons unsalted butter, divided -; 1/2 large yellow onion, chopped -; 1/2 small (about 8 ounces) green or Savoy cabbage, thinly sliced -; 1 bunch (about 8 ounces) lacinato kale, stemmed and thinly sliced -; 1/2 teaspoon salt, plus more to taste -; 1/4 cup water -; 2 cups leftover mashed potatoes -; 1 large carrot, coarsely grated -; 1/2 cup chopped parsley, plus more for garnish -; 1/8 teaspoon freshly ground black pepper -; 4 large eggs -; 2 cups halved cherry or grape tomatoes, for garnish (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Bubble and Squeak

1. 4 tablespoons plus 4 teaspoons unsalted butter, divided -

2. 1/2 large yellow onion, chopped -

3. 1/2 small (about 8 ounces) green or Savoy cabbage, thinly sliced -

4. 1 bunch (about 8 ounces) lacinato kale, stemmed and thinly sliced -

5. 1/2 teaspoon salt, plus more to taste -

6. 1/4 cup water -

7. 2 cups leftover mashed potatoes -

8. 1 large carrot, coarsely grated -

9. 1/2 cup chopped parsley, plus more for garnish -

10. 1/8 teaspoon freshly ground black pepper -

11. 4 large eggs -

12. 2 cups halved cherry or grape tomatoes, for garnish (optional) -

How to cook deliciously - Bubble and Squeak

1. Stage

Preheat the oven to 300ºF. Once you’ve fried the bubble and squeak, you will put it in the oven to keep warm while you fry the eggs.

2. Stage

Cook the cabbage, kale, and onions: In a large oven-proof skillet over medium heat, melt 2 tablespoons butter. Add the onions and cook, stirring often, for 4 to 5 minutes, until the onions are lightly browned. Add the cabbage, kale, salt, and 1/4 cup water. Cook, stirring often, for 5 to 6 minutes, until the cabbage and kale are wilted and tender. If the vegetables seem dry, add more water, 1 tablespoon at a time.

3. Stage

Combine the potatoes and vegetables: In a large bowl, add the cooked vegetables, mashed potatoes, grated carrots, parsley, and black pepper. Mix to combine well. Taste and add more salt if you’d like.

4. Stage

Heat the skillet: You can use the same skillet if you'd like. Set it over medium heat and add 2 tablespoons butter.

5. Stage

Meanwhile, shape the mixture into four patties: Divide the vegetable mixture into four even portions. Use your hands to shape each into patties that are about 4 inches in diameter, pressing the mixture together firmly.

6. Stage

Cook the patties: When the butter is melted, add the patties into the skillet. Cook for 2 to 4 minutes on one side, until the bottoms are golden brown. Carefully flip them and cook for 2 to 4 minutes, until they are browned. Transfer the skillet into the oven to keep them warm while you fry the eggs.

7. Stage

Fry the eggs: Wipe the same skillet and set it over low heat and add the remaining 4 teaspoons butter. When the butter is melted, break one egg into a small bowl and transfer it to the skillet. Add the remaining eggs the same way. Cover the skillet with a lid and cook for 1 1/2 to 2 1/2 minutes, until all but a thin rim of egg white is opaque. Remove the skillet from the heat, keep the lid on, and let sit for 30 to 45 seconds to allow the eggs to finish cooking.

8. Stage

Serve: Remove the bubble and squeak from the oven and transfer them onto serving plates. Top each with a fried egg, sprinkle with parsley, and serve with cherry tomatoes on the side if you’d like. Store leftovers in an airtight container in the refrigerator for up to 3 days or tightly sealed in a zip top bag in the freezer for up to 1 month. Defrost it in the refrigerator overnight and reheat it in a lightly oiled skillet. Did you love the recipe? Let us know with a rating and review!