Bubbles and Squeak with Fried Egg

• 500 g Yukon Gold potato
• 250 g Green cabbage
• 40 g Unsalted butter
• 2 tbsp Vegetable oil
• ½ tsp Black pepper
• 2 Egg

1. Peel the potatoes and cut into even chunks. Shred the cabbage into thin strips.
2. Boil the potatoes in a large pot of salted water for 12 to 15 minutes until very tender. Add the cabbage for the final 2 minutes, just until softened, then drain well.
3. Return the potatoes and cabbage to the pot and mash roughly with the butter and black pepper. You want a chunky mash with visible cabbage, not a smooth purée.
4. Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Press the mash into the pan in an even layer and cook for 6 to 8 minutes until deeply golden underneath, then flip in sections and cook 4 to 6 minutes more until golden and crisp.
5. Push the bubble and squeak to one side of the pan and add the remaining 1 tbsp vegetable oil. Fry the eggs for 2 to 3 minutes for runny yolks, or until done to your liking.
6. Serve the bubble and squeak hot, topped with a fried egg on each portion. Let the yolk break and run over the potatoes as a sauce.

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