Leek and Pulled Ham Bubble and Squeak With a Poached Egg
Fancy making use of your Christmas leftovers? Try this delicious bubble and squeak recipe which uses up all the leftover potatoes, cabbage and leaks.
- 50g butter
- 2 British leeks, finely sliced into rings
- 125g savoy cabbage, finely shredded with the tough stalk removed
- 300g left over roast dinner or mashed potato (potatoes, parsnips, carrots, peas, cauliflower)
- 150g shredded ham
- 15g chopped flat leaf parsley, finely chopped
- 2 large, free range eggs
- 2 tbsp plain flour
- 2 tbsp rapeseed oil
- Salt and pepper
- Place a large frying pan on the stove and add the butter. Turn the heat to medium and when the butter has melted add in the chopped leeks. Add a pinch of salt and allow to cook for 6–8 minutes, stirring occasionally until the leeks are starting to wilt. When this happens, add the shredded cabbage, stir into the leeks and cook for a further 5 minutes.
- If you are using leftovers to bind your bubble and squeak cakes, you will need to now mash these together well in a bowl using a potato masher, or in a food processor. Remove the leeks form the heat and pour into the bowl with your leftover roast dinner vegetables or mashed potato. Leave to cool slightly while you shred the ham and chop the parsley. Add the ham and parsley to the vegetable mix and season with pepper and salt. Combine well and shape the mix into cakes.
- Boil the kettle to poach your eggs. Dust your cakes lightly in the flour, tap off any surplus and heat a large frying pan with the rape seed oil. When the oil is hot, lay in the cakes and fry them for 5–6 minutes on each side until golden brown. These can be cooking while you poach your eggs.
- Cook the eggs for 5 minutes, before gently removing from the water using a slotted spoon. Place onto kitchen paper to remove any excess water.
- By now the bubble and squeak should be cooked and nicely caramelised.
- Serve on warmed plates with the poached egg on top and a squeeze of your favourite condiment.