Bubble and Squeak

1. 1

   Cut the potatoes into even-sized pieces and put them in a pan of cold water.

2. 2

   Bring to a boil.

3. 3

   Lower heat and simmer until tender, about 8-10 minutes.

4. 4

   Do not boil or the potatoes may break up and absorb water before they cook through.

5. 5

   Drain thoroughly.

6. 6

   Heat the milk in a pan.

7. 7

   Add potatoes and half of the butter then mash with a fork until the mixture is smooth.

8. 8

   Melt half of the remaining butter in a large, heavy-based pan with a handle suitable for using in the oven.

9. 9

   Cook the ham or bacon until just done.

10. 10

    Add the green vegetables (I used shredded Brussels and sliced leeks) and cook until they are just tender and cooked through.

11. 11

    Add them to the potato and mix together with cheese.

12. 12

    Season to taste with salt and cracked pepper.

13. 13

    Melt remaining butter (yup, more butter) in the pan and spoon in the potato mixture, smoothing off the top.

14. 14

    Cook until the bottom is browned and crispy.

15. 15

    Remove pan from the heat and place it under a preheated oven at 450 degrees F. Cook until the top is golden brown, about 12 minutes.

16. 16

    Delicious served with a salad or as an accompaniment to poached eggs.

No additional tips available.