Bubble & Squeak

Cooking Time 30 minutes

Serves 6


  • 4 x large blue potatoes, peeled, diced, boiled in salted water, drained well and mashed
  • 1 ½ cups thinly sliced cabbage
  • 1 cup frozen peas
  • ½ cup grated smoked cheese
  • 1 cup thinly sliced brown onion
  • 4 cloves garlic, crushed
  • chopped herbs, parsley, chives
  • 1 tsp salt
  • lots of ground pepper
  • oil and butter for frying
  • 6 x eggs.
  • 6 tbsp store bought hollandaise

Blue Potatoes

Red Potatoes


  1. Fry the cabbage/sprouts and onion in some butter and oil until golden.
  2. Pour cabbage mix into the mashed potato, add the grated cheese, seasoning and herbs. Mix well and form 6 cakes.
  3. Fry the cakes in a little oil and butter until golden, put on to serving plates.
  4. Boil the frozen peas so they are warm. 3 minutes should do. Drain then roughly chop.
  5. Top the warm potato cake with hollandaise, peas and a perfectly poached egg. 

TIP: Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.