Bubble And Squeak With Ham And Eggs Recipes

BUBBLE AND SQUEAK WITH HAM AND EGGS

Steps:

• If you managed to get through all of the vegetables you served with your Christmas dinner then just boil the potatoes and raw vegetables together in a large pan of salted, boiling water for 15 to 20 minutes until they are all cooked through. Drain and put to one side to steam dry. If using leftover veg, you can add these directly to the cooked potatoes now.
• Heat a lug of olive oil and a good knob of butter in a large frying pan over a medium heat. Add the potatoes and vegetables and gently mash them up in the pan to give a nice bubble and squeak mixture. Pat it down into a thick pancake shape and keep frying on a medium heat for about 30 minutes, checking it every 5 minutes or so to make sure the bottom isn't burning. If it is, then lower the heat and keep watching it. Once the bottom turns golden, carefully flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over. If it still hasn't browned, then pop the pan (only if it's ovenproof though!) under a hot grill for 5 minutes.
• When the bubble and squeak is nearly ready to come off the heat, start on the eggs. Bring a large pan of salted water to the boil then turn down to a simmer and add the 4 eggs. Remember when it comes to poaching eggs, the fresher the eggs the better the result. Cook for 4 to 5 minutes for a soft to firm egg or a bit longer if you prefer your eggs a little harder.
• Serve a slice of the bubble and squeak topped with a seasoned poached egg, and 2 slices of ham per person. If you ask me, I think this is brilliant with a cold Guinness!

BUBBLE 'N' SQUEAK

Steps:

• In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
• In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

STEAK AND EGGS WITH BUBBLE AND SQUEAK

Steps:

• For the bubble and squeak: Preheat the oven to 350 degrees F.
• Add the cabbage to a pan, cover with chicken stock and bring to a boil. Lower the heat and simmer until tender, about 1 hour.
• Drizzle the squash halves with the oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.
• Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
• For the steaks: In a bowl, mix together the parsley, salt, pepper and lemon and lime juice. In a shallow bowl, cover the steaks with the sauce and marinate for 30 minutes.
• Measure out 2 cups of the mashed potatoes, 1 cup of the cooked cabbage and 1 cup of the roasted squash into a large bowl (save the remaining vegetables for another use). Add the egg and some salt and pepper and mix well. Form into four equal cakes, each about 1 inch thick.
• To cook the cakes, heat a saute pan over medium-high heat. Add some butter and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
• For the poached eggs: Heat 8 cups water and the vinegar in a pot until simmering. Carefully crack the eggs into the water and cook for 3 minutes. Remove the eggs with a slotted spoon and place on a plate or into soup cups until plating.
• To cook the steaks, heat a thick-bottom pan over high heat until smoking. Remove the steaks from the marinade. Reduce the heat to medium, add the oil and steaks and cook for 3 minutes on each side. Set the steaks aside on a plate to rest for 2 minutes. Add the Sriracha to the pan and stir to create a pan sauce. Slice the steaks on the bias.
• Place a bubble and squeak cake on each plate followed by some sliced steak. Top with a poached egg and finish with the pan sauce.

QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH

Steps:

• Gather the ingredients.
• In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
• Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
• Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
• Serve with either a fried or poached egg on top. Enjoy.

BUBBLE AND SQUEAK

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.