Bubble and Squeak

Ingredients

• leftover cooked baking potatoes — 400g
• leftover cooked cabbage — 200g
• onion, finely diced — 1 medium
• unsalted butter — 30g
• sunflower oil — 2 tbsp
• sea salt — 1/2 tsp
• black pepper — 1/4 tsp

Method

1. 1

   In a mixing bowl, roughly mash the cold leftover potatoes with a potato masher, leaving some chunks for texture.

2. 2

   Add the cooked cabbage to the potatoes and mix thoroughly.

3. 3

   Heat the sunflower oil and half the butter in the frying pan over medium heat.

4. 4

   Add the diced onion and sauté until soft and translucent, about 5 minutes.

5. 5

   Add the potato and cabbage mixture to the pan, pressing it down with a spatula to cover the base of the pan evenly.

6. 6

   Cook undisturbed for 8-10 minutes until the bottom forms a golden, crispy crust.

7. 7

   Dot the remaining butter around the edges of the pan, carefully flip the mixture in sections (or as one large cake if possible), and cook for another 5-7 minutes until the other side is crisp.

8. 8

   Season with salt and pepper before serving hot.