Bubble and Squeak Cakes with Fried Egg and Brown Sauce

• 500 g Yukon Gold potato
• 1 ¼ tsp Fine sea salt
• 200 g Shredded green cabbage
• 2 Spring onion
• ½ tsp Black pepper
• 40 g Unsalted butter
• 2 Egg
• 2 tbsp Steak sauce

1. Peel the potatoes, cut into even chunks, and put into a large pot of cold salted water (use about half the salt). Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. Meanwhile, thinly slice the spring onions. Put the cabbage into a colander and pour over a kettle of just-boiled water to soften it slightly, then drain well and squeeze out excess moisture once cool enough to handle.
3. Drain the potatoes well and return them to the hot pot for 30 seconds to steam-dry. Mash until smooth, then stir in the cabbage, spring onions, remaining salt, and the pepper.
4. Shape the mixture into 4 cakes, about 2 cm thick. Melt half the butter in a large frying pan over medium heat, then fry the cakes for 4 to 5 minutes per side until deeply golden and crisp; add the remaining butter as needed so they colour evenly.
5. Push the cakes to one side of the pan and crack in the eggs. Fry for 2 to 3 minutes until the whites are set and the yolks are still runny, or cook a little longer if you prefer.
6. Serve two bubble and squeak cakes per plate, topped with a fried egg. Spoon the steak sauce on the side for dipping.

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