My Virgin Kitchen’s Barry Lewis is in the Scoff kitchen once again, this time showing you how to make bubble and squeak.
2 Bacon Rashers
450g Cold, Cooked Mashed Potatoes
220g Cooked Cabbage
100g Cooked Carrot
1 tbsp Plain Flour
1 tbsp Oil
Eggs for Poaching
Salt and Black Pepper
STEP 1: BACON AND ONION
Melt the butter in a large frying pan. Add the onion and bacon cook for 10 minutes, stirring frequently, until soft and bacon cooked through.
STEP 2: MIX INGREDIENTS AND SHAPE
Tip the onion & bacon into a large bowl and add the potatoes, carrot and cabbage. Season with salt and pepper and mix together. With floured hands, shape the mixture into four rough cakes, 2cm thick.
STEP 3: FRY CAKES
Wipe the pan clean with kitchen paper, then add the oil and heat. Put the cakes into the pan and fry over a medium heat for about 15 minutes, turning once, until golden brown and crisp.
STEP 4: PREPARE POACHED EGGS
About 5 minutes before the end of cooking, prepare poached eggs
STEP 5: FINISH AND SERVE
Lay a poached egg on top of bubble and squeak cake with a sprinkling of fresh parsley on top.