Presenting you with Jessica Nguyen's recipe for ‘BUBBLE & SQUEAK’, to celebrate the launch of our new Bubble & Squeak patchwork dress, proudly a waste free piece made from excess fabrics from past collections.
Bubble & Squeak, is a British recipe originating since the 18th century as a ‘peasant dish’ using up leftover roast or mashed vegetables, mainly potatoes, mixed with other vegetables (traditionally cabbage) and frying them into a ‘crispy on the outside, fluffy on the inside’ fritter meets hash brown kind of breakfast dish.
It can be served on its own or with the usual breakfast suspects like: an egg, bacon, some greens, anything really, including Jess' famous chilli oil, because it would be rude not to.
Full process and recipe is saved under Jess' ‘BUBBLE & SQUEAK’ highlight.
Use code JESS20 for 20% off The Farm collection.
BUBBLE & SQUEAK.
Serves: 2-4, makes 4 patties
Cooking time: 30 minutes
Skill level: Easy
- 2 cups of left over roast potatoes and any other roast veggies
- 1 onion chopped
- 4 cloves of garlic finely chopped
- 2 eggs, to be poached on top
- 2 cups of greens, chopped finely
- Small bunch of herbs
- 1 tablespoon of butter
- Any cheese in your fridge
- Salt and pepper to taste
Finely chop your onion, garlic and greens. Saute and sweat them in a pan so they wilt and can be mushed into patties with the potato.
Heat a pan with oil, add your onion and sweat for 2 minutes on medium. Add in your garlic and continue to cook for another 2 minutes until the onions become soft and translucent.
Add in any fresh or dry herbs you have to add flavour. Cool for another minute.
Add in your finely chopped greens to the pan. Season with some salt and pepper and a knob of butter. Cook for about 5 minutes or until half the size.
Transfer the mixture to a bowl with your left over potatoes.
Add some shredded or roughly chopped cubes of cheese and using a potato masher or your hands, begin mashing all ingredients until you get a mixture that starts to clump together. Roll into burger sized patties using your hands to shape into balls and squishing down the thick patties.
Heat a pan with a knob of butter or oil and cook the patty a few minutes on each side until golden and super crispy. Use your spatula to gently push down the potato so theres more surface area to get crispy.
You'll hear the patty 'bubble and squeak' as you cook it.
Transfer to a plate with a paper towel to drain whilst you cook the rest.
Poach 1 egg per patty by bringing a pot of water with a dash of white vinegar to to a slow rolling boil. Crack an egg into a cup or small ball. Create a whirlpool with a spoon and quickly drop the egg into the centre. Allow to cook for about 4 minutes or until the whites have solidified but the yolk is still runny. Remove with a slotted spoon and allow to dry on a paper towel.
Place your patty onto a plate and carefully place your poached egg on top. Optionally sprinkle with some chopped chives. Optional.. but would be rude not to hit with a drizzling of chilli oil.