Hello fellow food enthusiasts!
Today, I have something truly delightful to share from the heart of British cuisine—a dish that is perfect for breakfast, brunch, or even a comforting supper. We’re diving into the classic world of Bubble & Squeak, which I’ve given a cheesy twist and a touch of elegance with perfectly poached eggs. It’s a cozy, hearty dish that brings back fond memories and promises to become a favourite in your household.
Imagine waking up on a lazy Sunday morning when the air is crisp, and all you need is something warm and filling to start the day. That’s precisely where this Savory Classic Potato and Cheese Bubble & Squeak steps in. It’s a wonderful way to use up leftover vegetables, but today we’re focusing on the humble potato and vivid green savoy cabbage.
As someone who grew up in the UK, Bubble & Squeak holds a special place in my heart. Traditionally, it’s made from the leftover veggies of a roast dinner, bound together by potatoes and pan-fried into lovely, golden brown patties. The joyful “squeak” it makes while cooking is part of its charm and whimsicality.
But let’s add a little modern flair, shall we? By incorporating cheddar cheese, we give it extra depth and creaminess that’s simply irresistible. And of course, the crowning glory—poached eggs. Nothing beats the moment when you cut into a soft poached egg, and the yolk cascades down, mingling with the crispy, cheesy goodness of the Bubble & Squeak.
Preparing this dish is wonderfully straightforward, with minimal fuss and just a bit of patience for those golden edges to form in the pan. It’s cooking at its most comforting. Plus, it’s a lovely way to kickstart a weekend morning or to share with loved ones as a delightful brunch offering.
This recipe is flexible, allowing you to swap in different cheeses or vegetables based on what you love or have on hand. While I suggest cheddar, a smoked cheese would be heavenly, or even adding some crispy bits of bacon if you fancy.
I hope you enjoy making this dish as much as I do, and that it adds a bit of warmth and satisfaction to your table. Please do share your photos and feedback—I love hearing how you make these recipes your own!
Happy cooking, and until next time, Bon Appetit!
Warm wishes,
Al
Ingredients
– 500g potatoes, peeled and chopped
– 150g Savoy cabbage, shredded
– 100g cheddar cheese, grated
– 2 tablespoons unsalted butter
– 3 tablespoons olive oil
– 4 large eggs
– Salt, to taste
– Black pepper, to taste
– 2 tablespoons white vinegar
– Fresh parsley, chopped, for garnish (optional)
Method
1. **Boil the Potatoes:** Place the chopped potatoes in a large saucepan and cover with water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender. Drain and allow to cool slightly.
2. **Cook the Cabbage:** In a medium saucepan, bring a small amount of water to a boil. Add the shredded cabbage and cook for 3-4 minutes until just tender. Drain and set aside.
3. **Mash and Combine:** In a large bowl, mash the potatoes with a fork or potato masher. Add the cooked cabbage and grated cheddar cheese. Mix until well combined. Season with salt and black pepper to taste.
4. **Pan-Fry the Bubble and Squeak:** In a large frying pan, heat the unsalted butter and 2 tablespoons of olive oil over medium heat. Add the potato and cabbage mixture, pressing it down to form a thick pancake. Cook for 8-10 minutes on each side until golden brown and crispy.
5. **Poach the Eggs:** Fill a medium saucepan with water and bring to a simmer over medium heat. Add the white vinegar. Crack each egg into a small cup, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon.
6. **Serve:** Cut the bubble and squeak into portions and place on serving plates. Top each portion with a poached egg. Garnish with fresh parsley if desired. Serve immediately.
