Winter isn’t winter without bubble and squeak, which is also a great way to use up leftover roasties and greens. Chorizo and fried eggs make this special version.
1 Put the potatoes in a large pan of salted water. Bring to the boil then simmer for 15 mins until just cooked. Drain then leave in the colander over the pan to steam-dry in the heat. Tip them back into the pan and roughly mash. 2 Meanwhile, remove the chorizo from its casing and place into a large frying pan. Fry over a medium heat, breaking it down with a spoon to become crumbs. After 10–15 min, when turning golden, add the thyme and breadcrumbs, and toast until crispy. Set aside in a bowl. 3 Put the butter and a drizzle of olive oil into the same pan. Add the garlic, leek, kale and sprouts, and cook over a high heat for 10 min until soft. 4 Put the mashed potatoes and greens into a large bowl. Add the mustard, beaten egg, flour, rosemary and clementine zest and juice, season and mix together well. Shape the mixture into 4 or 6 large cakes. 5 Heat 2 tbsp olive oil in a large frying pan. Fry the bubble and squeak cakes in batches for about 6 min on each side until crisp and golden. Keep warm. 6 Fry the eggs and serve the bubble and squeak cakes with a fried egg on top and chorizo crumb spooned over.
Ingredients
Instructions
