Bubble and squeak

Annabel Langbein Media

Leftover potato fried with cooked cabbage or brussels sprouts is the ultimate breakfast. Mixing the potato with water makes a wetter mixture, which, as it cooks, produces steam that creates a thick, golden crust. Don't be tempted to flip it until the crust is well formed - it takes a good 10 minutes over medium heat on each side. Serve with fried eggs, crispy bacon rashers and toast, if wished.

Ingredients

3 cups	Mashed potato (Main)
1 cup	Cabbage, cooked and shredded; or use brussels sprouts
¼ cup	Water
1 Tbsp	Olive oil
1 Tbsp	Butter

Directions

1. Mix mashed potato with cabbage or brussels sprouts, salt, pepper and water. Heat oil and butter in a heavy-based frying pan, add potato mixture and cook over medium heat without turning until well crusted and golden (about 10 minutes).
2. Turn in large sections and cook the other side (another 10 minutes). Serve with eggs, bacon and toast, if using.

More brunch ideas from Annabel

• Tomato wiggle
• Creamy smoked fish kedgeree

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