Bubble and Squeak Patties with Poached Egg
Bubble and Squeak Patties with Poached Egg
Classic DishBubble and Squeak
Prep: 15 min • Cook: 20 min. These delightful Bubble and Squeak Patties are a classic British way to use up leftover mashed potatoes and cooked cabbage. Pan-fried until golden and crisp on the outside, they offer a comforting, hearty texture within. Topped with a perfectly poached egg, they make for an exceptional brunch or a satisfying light supper.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Prepare the Patties
- 1In a large bowl, combine the cold mashed potatoes, finely chopped cooked cabbage, 2 tbsp butter, salt, and pepper. Mix well until thoroughly combined. The mixture should be firm enough to shape.
- 2Divide the mixture into four equal portions. Shape each portion into a round patty, approximately 2 cm thick. If the mixture is too sticky, lightly dust your hands with flour.
- 3Lightly dust each patty with flour on both sides. Set aside.
Poach the Eggs
- 1Fill a wide saucepan with about 7-8 cm of water. Add the vinegar if using. Bring the water to a gentle simmer over medium heat – do not let it boil vigorously.
- 2Gently crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
- 3Remove the poached eggs gently with a slotted spoon and place them on kitchen paper to drain any excess water.
Cook the Patties and Serve
- 1In a large non-stick frying pan, melt 2 tbsp butter with 1 tbsp vegetable oil over medium-high heat.
- 2Carefully place the floured patties into the hot pan. Cook for 4-5 minutes per side, until golden brown, crisp, and heated through.
- 3Place one cooked bubble and squeak patty onto each serving plate. Top each patty with a poached egg.
- 4Serve immediately.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 22 g
- Carbs
- 26 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 22 g |
| Carbs | 26 g |
Tips
- Ensure your mashed potatoes are fully cooled before mixing with cabbage to help the patties hold their shape.
- Do not overcrowd the pan when frying the patties; cook in batches if necessary to ensure crispiness.
- Serve with a side of HP sauce or brown sauce for an authentic British taste experience.
