Jersey Royals Bubble And Squeak


Preperation Time: 25 minutes

Cooking Time: 10 minutes

Serves: 4

500g Jersey Royals, scrubbed and halved

125g shredded Savoy cabbage

2 carrots, peeled and cubed

1 tablespoon frying oil

1/2 medium onion, finely chopped

3 tbsp chives or parsley, chopped

Salt and pepper to taste

Lightly seasoned plain flour for coating

200g shredded ham hock

4 farm fresh eggs

2 tsp white wine vinegar

Jersey Royal Recipes

Jersey Royals Bubble and Squeak


Bring a pan of water to the boil. Add the potatoes and reduce the heat to a simmer and cook the potatoes for about 10 minutes.  When just cooked, drain and lightly crush

Cook carrots in boiling water for 5 minutes, add the cabbage and cook for a further 4 minutes.  Drain and add to the potatoes

Heat the oil in a pan and add the onion. Cook over a low heat until softened but not coloured. Combine the onion, potatoes, cabbage, carrot and herbs in a large bowl and mix well. Season the mixture with salt and pepper
Spoon the mixture into chef rings or shape the mixture into four cakes and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together
Meanwhile bring another pan of water up to simmering point add the vinegar and carefully break in the eggs and simmer for 3 minutes. Remove and keep warm
To serve, top each bubble and squeak cake with a pile of ham hock and top with a poached egg
The ham hock can easily be replaced with crispy bacon
When making poached eggs make sure you use the freshest eggs possible.  If you have a number of eggs to poach cook the eggs in advance and pop into iced water.  When ready to serve just drop into boiling water to heat up