Bubble and squeak cakes with ham and poached eggs recipe
It's worth making extra whenever you have a roast as these bubble and squeak cakes, made from leftover vegetables will attest: Top them with ham and poached eggs for a perfect brunch the next day. To make the cakes, cooked veg and potatoes are mashed, bound with egg, and fried.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 432 calories / serving
- Dairy-free
Ingredients
- 300g leftover roast or boiled potatoes
- 300g leftover cooked vegetables, such as parsnips, carrots, cabbage or sprouts
- 2 eggs, beaten plus 4 poached eggs
- sliced cooked ham
- salad leaves, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1810kJ 432.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 4.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 19.1gProtein 46.5gFibre 5.5g
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Method
- Roughly chop the leftover roast or boiled potatoes with the leftover vegetables.
- Mash together with a potato masher and stir in 2 beaten eggs.
- Shape roughly into 4 cakes and fry in hot oil until golden.
- Top each cake with a poached egg, a grinding of black pepper and serve with sliced cooked ham, and green salad, if you like.
- See more British recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
