It’s Wednesday and we’re on the run. I really like to leave fast food for a very last resort so what’s even nicer?
You’ll see where I got the leftovers tomorrow but I think you’ll all love this ‘fall back’ dish.
It’s far from my own invention-this is simply my version of ‘Bubble and Squeak’.
Full of potatoes, kale and few other goodies that make this a dish that your family will ask for even when there aren’t leftovers. Call it Bubble and Squeak, Colcannan or hash-it’s delicious no matter the name.
I start with cooked potatoes and kale that I roughly mash together.
Grab some fresh herbs and give them a rough chop too.
I start with 2 slices of bacon that get fried off until crisp. Then I add in my herbs and potatoes. If you want this to be a vegetarian dish then skip the bacon and use either butter or olive oil.
Let crisp up and serve with a soft, poached egg (or two).
- 4 cups cooked baby potatoes (I like to use a mix of heirloom ones for the colour)
- 2 cups cooked kale
- 2 T each chopped fresh parsley, sage and chives
- 2 slices of bacon
- 1 minced clove of garlic
- salt and pepper to taste
- 1 poached egg (or two) per person
- Fry bacon until crispy, remove from pan and crumble. Add potatoes (roughly mashed with the skins on), herbs, garlic and kale. Flip once when bottom is crispy and cook at 375 for 10 minutes in the oven (until bottom is crispy). Sprinkle with reserved bacon, salt and pepper, divide between four plates and top with soft poached eggs.