Prep time: 20 minutes | Cooking time: 50 minutes SERVES The flavourings for these need to be assertive, so don’t baulk at a tablespoon of mustard. I use Löwensenf sweet German mustard for this – avoid any that are marked ‘extra hot’! I use sausage meat to make the frikadellen, rather than minced pork. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce.I know that bubble and squeak is usually a vehicle for leftovers, but I much prefer it freshly made. Repeat the process with the remaining eggs.

Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain.

Whisk the water to create a whirlpool and once settled, crack an egg in. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Add the bacon to the potato mix and form into four patties. Heat a frying pan until hot and add the bacon and fry until crisp. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender.ĭrain the cooked potatoes and leave the steam to die down. Put 1 cm/½ inch of water into a large pan and bring to the boil. Bring to the boil and simmer until tender. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water).

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