This breakfast recipe is comfort food at it’s best: crispy edged potatoes mixed with buttery veggies, fried (or baked) and then topped with a poached egg (or two).
Course: Breakfast, Clean Eating, Fast
Cuisine: Clean Eating
Keyword: bubble and squeak
Servings: 6people
Author: Stephanie
Ingredients
6LargePotatoes, peeled
1Carrot sliced, julienned or grated
½OnionFinely sliced
½Cup Savoy cabbage Finely sliced
Salt & pepper To taste
2knobalmond butterTo taste
Olive oilFor frying
6/12EggsPoached
Instructions
Peel and boil your potatoes until fully cooked
While the potatoes are boiling, fry your vegetables on a low heat, with a knob of butter. You want them to be fully cooked through, if they start to brown as they fry, all the better!
Once the potatoes are fully cooked, drain and put back in the pan ready to mash. Season, add the remaining butter and mash until the potatoes completely smooth
Mix in your veggies, and then let the whole mixture cool down
If you want to save the mixture for the week, once it’s totally cooled down, cover and put in the fridge. If you’re cooking it straight away, once cooled, either transfer the mixture to an oven dish like this one, or shape your patties ready for frying
For frying – heat a small amount of olive oil in a frying pan and add your patties once the oils hot. Fry on each side for 2 minutes until crispy on the outside and hot all the way through. Serve each patty with a poached egg on top
For oven baking – Rake the top of the dish with a fork to spike the potato so it can crisp up. Oven bake for 25-30 minutes. Serve immediately