Bubble & squeak with crisp bacon recipe
This recipe is so quick and easy to make. Prepare as a batch and cook individual portions as needed. Simply leave out the bacon for a vegetarian option. Makes 4 adult servings but easily scaled down to serve less and make the most of any leftover mash.
Ingredients
- 1 kg potatoes, peeled & cut into equal chunks
- 50 g butter
- 2 tbsp olive or rapeseed oil
- 2 onions, chopped
- 150 g smoked lardons, or chopped streaky bacon
- 240 g Tenderstem, cut into bite sized pieces
- 1 pinch salt & freshly ground black pepper
- 2 tbsp olive or rapeseed oil
- 2.2 lbs potatoes, peeled & cut into equal chunks
- 1.8 oz butter
- 2 tbsp olive or rapeseed oil
- 2 onions, chopped
- 5.3 oz smoked lardons, or chopped streaky bacon
- 8.5 oz Tenderstem, cut into bite sized pieces
- 1 pinch salt & freshly ground black pepper
- 2 tbsp olive or rapeseed oil
- 2.2 lbs potatoes, peeled & cut into equal chunks
- 1.8 oz butter
- 2 tbsp olive or rapeseed oil
- 2 onions, chopped
- 5.3 oz smoked lardons, or chopped streaky bacon
- 8.5 oz Tenderstem, cut into bite sized pieces
- 1 pinch salt & freshly ground black pepper
- 2 tbsp olive or rapeseed oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter.
- Whilst the potatoes are cooking, heat the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. When they are ready, stir though the mashed potatoes.
- Add the lardons or bacon to the frying pan and cook over a medium heat until crisp. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.
- Cook the Tenderstem in boiling water for 3 minutes until just tender. Drain a lightly fold through the mash, adding a good seasoning of salt and black pepper.
- Using your hands divide the mixture into 8 even sized balls. Flatten into patties, lay on a plate and chill until required.
- When you are ready to eat, add a little oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Remove to a warmed plate whilst you fry an egg per person in the same pan.
Recipe courtesy of tenderstem.co.uk
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