Bubble and Squeak

Ingredients

• 700g cold leftover mashed or boiled potato
• 300g cooked cabbage, sprouts or kale, roughly chopped
• 1 onion, finely chopped
• 50g butter
• 2 tbsp beef dripping or sunflower oil
• 1 tsp English mustard
• 4 eggs for frying, optional
• Salt and black pepper

Before you cook

• Roughly chop the cooked greens so no piece is longer than 2cm.
• Finely chop the onion.
• Break the cold potato up in a large bowl with a fork, keeping some texture rather than making it smooth.

Steps

1. Melt half the butter in a 24cm heavy frying pan over medium heat.
2. Add the onion and cook for six minutes until soft and just starting to brown.
3. Tip the onion into the bowl with the potato.
4. Add the chopped greens and the mustard to the bowl.
5. Season the mixture generously with salt and black pepper and mix it with your hands until evenly combined.
6. Wipe the pan, set it over medium-high heat and add the dripping with the remaining butter.
7. When the fat is foaming, add the potato mixture and press it down into an even cake with a spatula.
8. Fry for eight minutes without touching it, so a solid crust forms underneath.
9. Loosen the edges with the spatula and slide the cake onto a large plate.
10. Invert the pan over the plate and flip the cake back in, crust side up.
11. Fry the second side for seven minutes until it is equally dark and crisp.
12. Slide the cake onto a board and cut it into wedges.
13. Fry the eggs in the same pan if you want them, then serve one on each portion.