Bubble and Squeak Patties with Poached Egg
Why this recipe works
- Crisp outside, soft centre: Pan-frying the shaped mash gives the patties a golden crust while keeping the potato and cabbage mixture tender inside.
- Familiar comfort: Buttery mashed potato and cabbage create the simple, savoury character that makes bubble and squeak so satisfying.
- Works beyond breakfast: The poached egg turns the patties into a complete brunch or light lunch, while sauces such as mustard or brown sauce add sharpness.
Get the most out of this recipe
Texture tips
- For crisper patties: Let the drained potatoes steam dry before mashing, then fry the patties without moving them too soon so a proper crust can form.
- For neater shaping: Cool the mash briefly before forming the patties; a slightly firmer mixture is easier to handle and less likely to break.
- Avoid watery mash: Drain the potatoes and cabbage thoroughly, as excess moisture can make the patties soft rather than crisp.
Make-ahead tips
- Shape ahead: The patties can be shaped in advance and chilled until ready to fry, which helps them hold together.
- Freeze without the eggs: Freeze the cooked patties only, then reheat until piping hot and poach fresh eggs just before serving.
- Reheat for crispness: A frying pan with a little oil gives the best crisp finish, or reheat in a 200°C (390°F) oven until hot.
Common mistakes
- Frying too hot: If the pan is too hot, the outside can darken before the patties are heated through; use a steady medium heat and adjust as needed.
- Over-poaching the eggs: Remove the eggs as soon as the whites are set if you want a runny yolk to sauce the patties.
- Loose patties: If the mixture feels too soft to shape, let it cool briefly before frying rather than adding more flour straight away.
Authenticity notes
- British home-style roots: Bubble and squeak is strongly associated with British home cooking and using leftover potatoes and greens.
- Patties as a tidy variation: The mixture is often fried as a loose panful, but shaping it into patties gives neater portions and more crisp edges.
- Classic condiments: Brown sauce, mustard or a sharp pickle work well because their acidity cuts through the buttery potato and egg yolk.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put into a large pot, cover with cold water, add 1 tsp of the salt, and bring to the boil. Simmer for 12 to 15 minutes until very tender.
- Add the cabbage to the pot for the final 2 minutes so it softens slightly. Drain well in a colander, then return everything to the hot pot. Let the steam escape for 1 minute to dry the potatoes a little.
- Add the butter, remaining 1 tsp salt, and the black pepper, then mash until smooth with the cabbage evenly distributed. Sprinkle over the flour and mix until the mash holds together. Shape into 4 patties and set aside.
- Heat the sunflower oil in a large frying pan over medium heat. Fry the patties for 4 to 5 minutes per side until deeply golden and crisp, adjusting the heat so they do not burn. Transfer to plates and keep warm.
- Meanwhile, bring a pot of water to a gentle simmer and stir in the white wine vinegar. Crack each egg into a small cup, then slide into the water and poach for 3 to 4 minutes until the whites are set and the yolks are still runny. Lift out with a slotted spoon, drain briefly, and place one egg on top of each serving of patties.
Recipe notes
Tips
- For neater patties, let the mash cool for 5 minutes before shaping so it firms up slightly.
- Keep the poaching water at a gentle simmer rather than a rolling boil to help the eggs hold their shape.
- If serving anyone who is pregnant, elderly, or immunocompromised, use eggs that are suitable for eating raw or lightly cooked, or poach until the yolks are fully set.
Substitutions
- Replace White wine vinegar with distilled white vinegar for poaching if that is what you have.
- Replace Sunflower oil with olive oil for frying for a fruitier flavour.
Storage
- Refrigerate up to 2 days
- Cool the patties completely, then refrigerate in a sealed container. Reheat in a frying pan over medium-low heat with a little sunflower oil until hot and crisp, or in a 200°C (390°F) oven for 10 to 12 minutes; poach fresh eggs to serve. Freeze cooked patties (without eggs) and reheat from frozen in a 200°C (390°F) oven until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (30min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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