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A twist on traditional bubble and squeak. This is great for brunch, served topped with a fried egg.
Prep Time 25 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine British
Servings 8

Equipment

  • 1 Saucepan
  • 1 Potato masher
  • 1 Knife
  • 1 Chopping Board
  • 1 Frying Pan
  • 1 Plate or shallow bowl
  • 1 Spatula

Ingredients
  

  • 1 kg potatoes peeled and chopped
  • 40 grams butter
  • 250 grams greens such as cavolo nero, chard, savoy cabbage, kale or spinach
  • 4-5 spring onions
  • 1 large sprig fresh thyme chopped
  • 2 tsp garlic powder
  • Salt and pepper
  • 50 grams plain flour
  • oil for frying

Instructions
 

  • Boil potatoes for 12-15 minutes until soft. Drain and mash with the butter
  • Remove the hard stems from the greens and chop the leaves roughly. Steam the greens for a few minutes until just tender, adding the spring onions for the last couple of minutes
  • Chop the greens finely and add to the potatoes along with the thyme, garlic powder and plenty of salt and pepper.
  • Form into 8 large patties.
  • Tip the flour into a shallow bowl or plate and season with salt and pepper. 
  • Coat each patty in flour then fry in a little oil for a few minutes on each side until golden brown.
Keyword cabbage, chard, greens, herbs, potato

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