Tenderstem Bubble and Squeak with Caramelised Onions, Crisp Bacon and Eggs

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 kg potatoes, peeled & cut into equal chunks
50g butter
2 tbsp olive or rapeseed oil
2 onions, chopped
150g smoked lardons, or chopped streaky bacon
240g Tenderstem, cut into bite sized pieces
Salt & freshly ground black pepper
2 tbsp olive or rapeseed oil
4 eggs

Put the potatoes into a pan of lightly salted cold water and bring up to the boil. Cook for about 15-20 minutes until soft when pierced with a fork. Drain well and mash with the butter.

Whilst the potatoes are cooking, heat the oil in a non-stick frying pan and fry the onions over a medium heat for about 20 minutes until lightly caramelised. When they are ready, stir though the mashed potatoes.

Add the lardons or bacon to the frying pan and cook over a medium heat until crisp. Remove with a slotted spoon and drain for a moment on kitchen paper, then stir though the potatoes.

Cook the Tenderstem in boiling water for 3 minutes until just tender. Drain a lightly fold through the mash, adding a good seasoning of salt and black pepper.

Using your hands divide the mixture into 8 even sized balls. Flatten into patties, lay on a plate and chill until required.

When you are ready to eat, add a little oil to a frying pan and fry the patties over a medium heat for 3-4 minutes on each side. Remove to a warmed plate whilst you fry an egg per person in the same pan.

Recipe courtesy of Tenderstem Broccoli

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