A twist on traditional bubble and squeak. This is great for brunch, served topped with a fried egg.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Course Side Dish
Cuisine British
1 Saucepan
1 Potato masher
1 Knife
1 Chopping Board
1 Frying Pan
1 Plate or shallow bowl
1 Spatula
- 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
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