Potato and Savoy cabbage bubble and squeak with fried eggs

Ingredients

For 1 serving

• Potatoes200 g
• Savoy cabbage150 g
• Onion30 g
• Butter5 g
• Extra virgin olive oil1 teaspoon
• Eggs2
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Peel the potatoes and cut them into roughly 3 cm pieces. Put them in a pan of cold water, bring to the boil, add the salt and cook for 15 minutes over medium heat, until tender.
2. Meanwhile core the savoy cabbage and cut it into thin strips; peel and finely chop the onion. For the last 5 minutes of the potatoes' cooking add the cabbage to the same pan, until soft.
3. Drain the potatoes and cabbage well, mash the potatoes with a fork and mix them with the cabbage, onion, salt and black pepper.
4. Melt the butter in a non-stick pan over medium heat, add the mixture and press it with a spatula into a cake about 2 cm thick. Cook for 6 minutes without touching it, until the base is golden and crisp; flip it using a plate and cook for another 6 minutes, until the other side is golden too.
5. Meanwhile heat the extra virgin olive oil in a small pan over medium heat, crack in the eggs and fry them for 3–4 minutes, until the whites are set and the edges crisp but the yolks are still soft; salt them.
6. Serve the cake in wedges with the fried eggs on top and a grind of pepper.