Bubble and Squeak with Crispy Bacon and a Fried Egg
A single portion of British cooking, ready in 30 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
About 650 kcal and 23 g protein a serving (58 g carbs, 37 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
If you're starting from raw, boil the potatoes for 12–15 minutes until tender, then drain and leave them to steam dry for a few minutes.
- 2
Fry the bacon in a non-stick frying pan until crisp, then lift it out and keep it warm. Add half the butter, the onion and the sprouts to the bacon fat and fry for 5 minutes until softened and catching at the edges.
- 3
Add the potatoes, crush them roughly into the greens with a fork, season well and press into a flat cake. Fry for 5 minutes without moving it until a crust forms, then turn it over in sections and cook for 5 minutes more.
- 4
Meanwhile, fry the egg in the rest of the butter and the oil in a small pan. Serve the bubble and squeak with the bacon and egg on top.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bubble-and-squeak-with-crispy-bacon-and-a-fried-egg/
