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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Never sure what to do with those left over veggies from Sunday roast? well try this with a fried egg on top on Monday morning or as a side dish, is totally yummy Ingredients:
50g/2oz butter |
1 large onion, peeled and finely chopped |
1/2 pound cold roast or boiled potatoes, roughly chopped |
175g/6oz cooked spring greens or savoy cabbage, finely shredded or carrots, sprouts or whatever veg you have over (tradionally it's potatoes and cabbage) |
30ml/2tbsp sunflower oil |
salt and pepper to taste |
eggs for each helping |
Directions:
1. Melt butter and gently cook onions till soft
2. set aside
3. if using boiled potatoes, add oil to pan
4. turn up the heat and brown potatoes, till lightly crisp, then add greens and onions and heat through
5. if using roast potatoes: add the oil to the pan, add the potatoes and greens heat through then add the onions back to pan
6. fry an egg to go on top of your bubble and squeak
7. serve as breakfast or as a side dish
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