Bubble and Squeak

Method

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1. Fry the onion in half the butter over medium heat 8 minutes, until soft and golden. Let it cool.

   Mark done

2. Mix the cold mash, greens, cooked onion, salt, pepper and nutmeg. Do not beat it — it should stay lumpy.

   Mark done

3. Heat the remaining butter and the oil in a heavy 24 cm frying pan until it foams.

   Mark done

4. Tip the mixture in and press it flat with a spatula, right to the edges.

   Mark done

5. Fry over medium heat 8 minutes without touching it at all, until a dark crust has formed underneath.

   Mark done

6. Slide it onto a plate, invert the pan over the plate and turn the whole thing back over.

   Mark done

7. Fry the second side 8 minutes, again without moving it.

   Mark done

8. Slide onto a board and cut into wedges.

   Mark done

Chef’s Tips

• Cold leftovers only. Fresh mash will not crust.
• Eight minutes untouched. Every stir destroys the crust.
• Turn it with a plate, not a spatula.

Pairing Suggestions

• A fried egg
• Cold cuts
• Brown sauce

Storage & Reheating

Refrigerated for 2 days. Re-crisp in a hot dry pan, not a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.