Golden Bubble and Squeak Cakes with Fried Eggs

⏱ 40 min · Serves 4

The best possible use for yesterday's spuds and greens: crushed potato and cabbage patties fried in butter and dripping until deeply crisp and lacy at the edges, topped with a runny fried egg and a dab of brown sauce. Proper British comfort food.

Per serving: 475 kcal · 16.5g protein · 45.0g carbs · 25.0g fat

Ingredients

• 700g cooked potatoes (leftover mash or boiled and cooled), roughly crushed
• 350g cooked greens (savoy cabbage, kale or Brussels sprouts), finely shredded
• 1 medium onion, finely chopped
• 2 rashers streaky bacon, chopped (optional)
• 30g butter, plus 20g extra for frying
• 1 tbsp beef dripping, bacon fat or vegetable oil
• 1 tsp English mustard
• 2 tbsp plain flour, plus a little for shaping
• Salt and plenty of freshly ground black pepper
• 4 large eggs
• Brown sauce or ketchup, to serve

Method

1. Melt 30g butter in a large frying pan over medium heat. Add the onion (and bacon, if using) and cook for 8 minutes until soft and lightly golden. Tip into a large bowl and let cool slightly.
2. Add the crushed potatoes, shredded greens, mustard, flour, 1 tsp salt and lots of pepper. Mix firmly with a fork but don't mash to a paste — you want texture.
3. Divide into 8 and shape into patties about 2cm thick, dusting your hands and the patties lightly with flour. Chill for 10 minutes to firm up if you have time.
4. Wipe out the pan, add the dripping or oil and the extra 20g butter, and heat over medium. Fry the cakes in two batches for 4-5 minutes per side, pressing gently, until a deep crisp brown crust forms. Don't move them too early or they'll break. Keep warm in a low oven.
5. In the same pan, fry the eggs to your liking in the leftover fat, spooning it over the whites.
6. Serve two cakes per person, topped with a fried egg and a generous dab of brown sauce.