Kale bubble and squeak

BUBBBL

Bubble and squeak is one of my ultimate favourite breakfasts, it brings up wonderful memories of boxing day morning, watching Dad chop up the Christmas day leftovers. There is something comforting about fried veg, leftover meat and potatoes that can’t be beaten by even a fry up in my opinion. And nothing beats the boxing day bubble and squeak; pigs in blankets, apricot stuffing and brussel sprouts!

The problem is I don’t tend to cook meat and two veg very often, therefore I seldom do bubble and squeak as a way to use up leftovers, I more often end up cooking it all from scratch just to enjoy my most favourite breakfast. But bubble and squeak from scratch is still perfectly justifiable as you can use up the dreg ends of veg in your fridge / veg box as I did here.

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So here is my short and sweet kale bubble and squeak breakfast, the reason I’ve made the kale so important is because it was my very first harvesting from my veg boxes in the garden! This added to the reason I wanted a record of this particular bubble and squeak, as additionally it was the most¬†colourful bubble and squeak I’ve ever made, which through happy coincidence also happened to be the tastiest I’ve ever made. Here follows my recipe:

Ingredients

  • 100g baby potatoes
  • 6 rashers of smoked bacon
  • 10 slices of chorizo
  • 1/2 red cabbage
  • 4 carrots
  • 6 kale stalks
  • 1/2 pack green beans
  • 2 eggs

Mise-en-place (prep steps!)

  1. Chop / slice all of the ingredients (apart from the eggs!) into bits. I could be more specific but it doesn’t really matter. I chopped everything into about 2cm chunks and sliced the cabbage.

Bubble and squeak Cooking steps

  1. Boil the potatoes (leaving the skin on) for around 15 minutes, steam the carrots above the potatoes for the same time.
  2. Fry the bacon in a large frying pan until starting to crisp up, around 10 minutes, then add the chorizo and fry for another 5 minutes.
  3. Add the red cabbage and fry for another 5 minutes.
  4. Drain the potatoes, then add these and the carrots to the pan and splash in some oil.
  5. Using a potato masher smash some of the veg a bit, I do this as it makes it all a bit stickier and crispier.
  6. Finally add the kale and green beans and season.

Frying eggs

  1. Heat some oil in a small frying pan to a medium heat.
  2. Crack the eggs into the pan and put the lid on top (the lid helps cook the eggs evenly).
  3. Fry for around 5 minutes, checking to make sure the yolks aren’t over-cooking.
  4. Season them with salt and pepper.

Then plate it all up and enjoy with a lovely cup of tea or coffee!

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