Ingredients:-
3 cups leftover mashed potato,
3 cups leftover chopped cooked cabbage,
2 Tbsp butter,
2 Tbsp vegetable oil,
¼ tsp salt,
¼ tsp pepper,
Additions (Optional), you can add anything that is leftovers:-
6 rashers of grilled crispy bacon, chopped,
Salt and pepper,
Poached eggs,
Fresh parsley, chopped,
Brown sauce to serve,
METHOD:-
Preheat the grill. Then in a bowl, mix the cabbage with the mashed potato, salt and pepper.
Add half a Tbsp of butter and half a Tbsp of oil to each of two medium (20cm diameter) frying pans (Make sure pans are oven/grill proof).
Heat the pans over a medium-high heat until the butter is melted and bubbling.
Add half of the mixture to each pan and squash down using a spatula to completely cover the base of the pan.
Fry for 5-7 mins until the edges start to brown then ruffle the top of the bubble and squeak using a fork. Melt the remaining 1 Tbsp butter and mix with the remaining 1 Tbsp oil, then brush the top of the bubble and squeak with the mixture.
Place under the grill and grill for 4-5 mins until golden brown.
Remove from the oven and sprinkle with the pre-prepared, chopped bacon, salt and pepper. Top each with a poached egg or two and a sprinkling of fresh parsley.
Serve with brown sauce (optional).