Bubble and Squeak

Ingredients

• 1½ lb cold mashed potatoes
• 4 cups shredded savoy cabbage
• 1 cup leftover roasted Brussels sprouts, chopped
• 1 medium onion, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp vegetable oil
• 4 large eggs
• Salt and pepper to taste

Method

1. Melt 1 tablespoon of the butter in a large nonstick or cast-iron skillet and cook the onion until soft and golden, about 8 minutes.
2. Add the cabbage and a splash of water and cook until wilted and tender, about 5 minutes.
3. Tip the onion and cabbage into a bowl with the mashed potatoes and sprouts, season well and mix.
4. Heat the oil and remaining butter in the skillet, press in the mixture to make a thick cake and cook over medium heat without stirring until a deep brown crust forms, about 6 minutes.
5. Flip it in sections, press down again and brown the other side for 5 minutes. Fry the eggs in a second pan and serve them on top of the wedges.

Notes