Bubble and Squeak

🔥 Prep

• Peel and dice the 300 g potatoes into ~1 cm cubes.
• Shred or finely chop the 200 g cabbage.
• Peel and finely chop the 50 g onion.
• Measure out the 30 g butter and 1 tsp salt.

🔥 Cook

• 1. Place the diced potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Cook for 10‑12 minutes until just tender, then drain and let steam dry for 2 minutes.
• 2. Heat 15 g butter (half of the total) in a large non‑stick skillet over medium heat until melted.
• 3. Add the chopped onion to the skillet and sauté for 3‑4 minutes until translucent, stirring occasionally.
• 4. Add the shredded cabbage to the skillet, increase to medium‑high heat, and cook for 5‑6 minutes, stirring, until the cabbage wilts and starts to brown at the edges.
• 5. Add the cooked potatoes to the skillet with the remaining 15 g butter, spreading the mixture into an even layer. Press down gently with a spatula and let it cook undisturbed for 4‑5 minutes over medium heat to form a crisp crust.
• 6. Flip the cake (or divide into portions) and press again, cooking for another 4‑5 minutes until the underside is golden brown and crisp. Season with the 1 tsp salt and a pinch of pepper if desired.
• 7. Transfer the bubble and squeak to a plate, let rest 1 minute, then serve.

🔥 Serve

• Serve hot with a fried or poached egg on top for a classic breakfast.
• Accompany with crispy bacon slices or sausages for extra protein.
• Pair with warm buttered toast or English muffins to soak up any juices.
• Optional: add a side of baked beans or grilled tomatoes for a full English breakfast plate.