Bubble and Squeak isn’t just for Boxing Day! This is a fantastic way of not only using up mash but getting delicious seasonal vegetables into your diet, and a brilliant meal for the little ones.
Method
Start by peeling your potatoes, slice and quarter them and add to a large, deep stockpot filled with cold salted water. Once brought to the boil keep an eye on them, they are ready once you can poke a knife through them with ease. Immediately drain and add back to the pot. Add the cream and rapeseed oil and start mashing together until smooth. Add the frozen peas and stir to combine.
In a frying pan, drizzle with rapeseed oil and add your chopped vegetables and thyme. Fry for 5-8 minutes. Keep this pan for later. Add the fried vegetables to the mashed potato and stir. Allow to cool slightly. Meanwhile boil a pot of water and add the eggs once vigorously bubbling. Bubble away for 4 minutes for a soft boil, and once cooked add to a small bowl filled with cold water. Remove the shells.
Using your hands, make individual patties of bubble and squeak, and fry them for 4 minutes a side. Meanwhile make the pea purée. Boil your peas for 2 minutes, drain into a bowl, and add the rest of the ingredients. Either using a hand blender or a food processor, blitz until smooth, and add two heaped tablespoons per person onto four plates. Serve two patties and add your soft boiled egg onto the top.
