Bacon, bubble and cheese butty
The butty is a catch-all term that can play host to a number of flavours. Here Helen Graves uses bubble and squeak. You can make the 'bubble' from scratch, but it's even better made the day before as part of a roast dinner. Read Helen's piece about the humble butty here.
Ingredients
- 4 floury white baps
- 8 bacon slices
- 4 Cheddar cheese slices
- 4 floury white baps
- 8 bacon slices
- 4 Cheddar cheese slices
- 4 floury white baps
- 8 bacon slices
- 4 Cheddar cheese slices
- 500 g potatoes
- 100 g savoy cabbage or other greens, roughly chopped
- 4 spring onions, finely chopped
- 1 tbsp Wholegrain mustard
- 17.6 oz potatoes
- 3.5 oz savoy cabbage or other greens, roughly chopped
- 4 spring onions, finely chopped
- 1 tbsp Wholegrain mustard
- 17.6 oz potatoes
- 3.5 oz savoy cabbage or other greens, roughly chopped
- 4 spring onions, finely chopped
- 1 tbsp Wholegrain mustard
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Cook the potatoes in boiling salted water, drain and mash. Cook the cabbage until just soft then drain and mix with the potato, along with the spring onions and mustard. Make sure everything is well mixed then taste, season well, taste again and form into 4 burger shaped rounds.
- Heat a little oil in a frying pan and fry the bubble cakes until golden and crisp on each side. Sometimes I leave them whole until they're ready but often I break them up a bit to get more surface area and therefore more crispy bits going on. It doesn't matter, basically, because you can't get this wrong.
- While the bubble is frying, cook the bacon. Lightly toast the bun then add the cheese immediately, to let it melt slightly. Add a layer of bubble on top, then add bacon and sauce. Grab plenty of napkins and eat, with fervour
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