English Bubble and Squeak with Fried Egg

Ingredients

• 2 cups cooked mashed potatoes
• 2 cups shredded cabbage
• 2 large eggs
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground nutmeg
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat half the oil or butter in a wide skillet over medium heat and cook the onion with a pinch of salt for 4 minutes, until soft.
2. Add the shredded cabbage and cook for 6 to 8 minutes, stirring occasionally, until it has wilted and started to brown at the edges. Add the garlic and nutmeg for the last 30 seconds.
3. Fold the cabbage mixture into the mashed potato with plenty of salt and black pepper. The mixture should be stiff; if the mash is loose the cake will collapse in the pan.
4. Add the remaining oil to the skillet over medium heat and press the mixture in as an even cake, flattening it right to the edges with a spatula.
5. Cook undisturbed for 8 to 10 minutes. Resist stirring it: the whole point is the unbroken brown crust that forms underneath.
6. Slide the cake onto a plate, invert it back into the pan, and cook the second side for 5 to 6 minutes until equally crisp.
7. Fry the eggs in a separate pan over medium heat until the whites are set and the yolks still runny, about 3 minutes.
8. Cut the bubble and squeak into wedges, top each with a fried egg, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.