Bubble & squeak with crisp bacon recipe

1. 1

   Put the potatoes into a pan of lightly salted cold water and bring up to the boil.

2. 2

   Cook for about 15-20 minutes until soft when pierced with a fork.

3. 3

   Drain well and mash with the butter.

4. 4

   Whilst the potatoes are cooking, heat the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised.

5. 5

   When they are ready, stir though the mashed potatoes.

6. 6

   Add the lardons or bacon to the frying pan and cook over a medium heat until crisp.

7. 7

   Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.

8. 8

   Cook the Tenderstem in boiling water for 3 minutes until just tender.

9. 9

   Drain a lightly fold through the mash, adding a good seasoning of salt and black pepper.

10. 10

    Using your hands divide the mixture into 8 even sized balls.

11. 11

    Flatten into patties, lay on a plate and chill until required.

12. 12

    When you are ready to eat, add a little oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side.

13. 13

    Remove to a warmed plate whilst you fry an egg per person in the same pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.