Remove to a warmed plate whilst you fry an egg per person in the same pan. When you are ready to eat, add the rest of the oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Cook the patties for 3 - 5 minutes on each side, using an egg flip to turn them over. In a frypan heat the butter until bubbling. Place in the fridge for 20 minutes to firm up before frying. Form six patties with your hands, and dust with flour. Flatten into patties, lay on a plate and chill until required. Add the egg, cheese and mustard and mix until just combined (don't overwork the mixture).
Using your hands divide the mixture into 8 even sized balls. Drain and lightly fold through the mash, adding a good seasoning of salt and black pepper. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.Ĭook the Tenderstem in boiling water for 3 minutes until just tender. When they are ready, stir though the mashed potatoes.Īdd the lardons or bacon to the frying pan and cook over a medium heat until crisp. Whilst the potatoes are cooking, heat two tablespoons of the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised.
Cook for about 15-20 minutes until soft when pierced with a fork. Colcannon is boiled and crushed potatoes with cabbage from ROI. Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Bubble and Squeak is left over potatoes, mashed with whichever veg and then fried from England. Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
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