Bubble and Squeak

• 2 slices of streaky bacon
• 170g / 6 oz spinach or seasonal greens
• 450g / 1 lb mashed potato
• 1 egg
• 1 tbsp olive oil
• 30g / 1 oz butter
• flour for coating

Instructions

1. 1

   Mise en Place

2. 2

   Preheat the over to 200°C / 400°F / gas mark 6. Bake the bacon on a rack in the oven, then drain on paper towels and cut into small dice.

3. 3

   Blanch the greens in a pan of boiling salted water for 2 minutes and refresh in cold water. Drain, pat dry and chop coarsley

4. 4

   Put the greens into a bowl with the mashed potato, bacon dice and egg and mix together with a fork to bind. Season with pepper and very little salt (the bacon should give all the salt needed)

5. 5

   Mould into 4 cakes and lightly flour

6. 6

   Melt the butter with the oil in a frying pan over a low heat. When hot, gently put in the cakes. Do not push or turn, leave for 10 minutes before turning over with a spatula. They will be crisp and brown. Fry the other side for 10 minutes.