Bubble and squeak stack
Author: British Lion eggs (www.egginfo.com/recipes)
Ingredients
- 3 tomatoes, or 2 small vines of cherry tomatoes
- 300g leftover mashed potatoes, or cooked potatoes (roasted, boiled or baked)
- 150g cooked vegetables (a mix of cabbage, carrots and peas is ideal)
- 25g breadcrumbs
- 1tsp Dijon or wholegrain mustard
- Salt
- Pepper
- 3 eggs
- 2tbsp plain flour
- 2tbsp sunflower oil
Method
- Preheat oven to 190C/170C fan/gas 5. Line a baking tray with non-stick baking paper and add the tomatoes to one side. Roast for approx. 30 mins, until the tomatoes are tender, or until they are cooked to your liking.
- In a large bowl, lightly mash the potatoes and vegetables together until you have a chunky mixture. Add the breadcrumbs and mustard, season with salt and pepper, and crack in one egg. Stir well to form a soft, but mouldable, mixture.
- Divide the mixture into 4, lightly flour your hands, and roll each piece into a ball. Flatten slightly to make a patty.
- Heat 1tbsp of oil in a large frying pan, add the patties, and cook over a medium heat for 2-3 mins per side until they are a deep golden colour. Transfer to the baking tray and bake for 15 mins.
- When almost ready, wipe out the pan and add the remaining oil. Crack in the remaining eggs and cook over a medium-high heat for a few mins, or until cooked to your liking.
- To serve, stack the bubble and squeak cakes on two plates, add tomatoes on the side, and top each stack with a fried egg.
