Bubble and squeak is a fantastic way of using up any leftover greens from the night before. I think of it mostly as a breakfast dish, as it's so often served with the delicate wobble of a poached egg on top.
As part of my resolution to eat more oily, sustainable fish I tried this with grilled kippers. It's a delicious combination, the smokiness of the fish enlivening the potato and greens, and the saltiness seasoning the egg.
To be tried on a morning when something more substantial is needed to face the day.
Bubble and squeak with kipper and poached egg
Serves 2
1 cup mashed potato
1 cup cooked, shredded cabbage/kale/peas/broccoli/brussel sprouts - or a combination of any or all
2 spring onions, finely chopped
2 large eggs
1 undyed kipper
10g butter
1½ tbsp vegetable oil
1) Stir together the potato, greens and spring onion and then season to taste. You won't need too much as the kipper will add saltiness later on. Now scoop the mixture up with a ¼ cup measure, if you have one, and form into patties. If you don't, just form the mixture into eight cakes of equal size.
2) Melt the butter with the oil in a frying pan, then shallow fry the cakes for about 5 minutes on each side over a medium heat, or until each side has a thin golden crust.
3) While you're frying, grill the kipper and poach the eggs. Serve the bubble and squeak with half a kipper each and topped with a poached egg.
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