Breakfast bubble and squeak is a delicious way to start the day, because who says it should just be for dinner? You can’t beat a cooked breakfast and this recipe serves up this British classic with fried eggs and Lincolnshire sausages alongside a tasty tomato sauce. Making breakfast bubble and squeak from scratch is definitely worth the wait, but if you have leftover mashed potatoes from the night before then skip the potato-cooking stage and get your spuds straight in the pan. You can also add in any other cooked veggies you have – carrots, parsnips and spinach all work well when mashed or shredded down and will give your breakfast an extra vitamin kick!
- 8 Lincolnshire sausages
- Salt and ground black pepper
- 2tbsp vegetable oil
- 4 eggs
- For the tomato sauce:
- 400g can chopped tomatoes
- 2-3 spring onions, trimmed and finely chopped
- ½-1 red chilli, deseeded and roughly chopped
- 1tsp dark muscovado sugar
- For the bubble and squeak:
- 2 large potatoes (about 600g/1¼lb), peeled and quartered
- ¼ Savoy cabbage (about 150g/5oz), stem removed, thinly sliced
To make the tomato sauce, put all the ingredients into a pan, bring to the boil, and simmer for 10 mins until thickened. Whizz to a smooth sauce using a stick blender.
To make the breakfast bubble and squeak, add the potatoes to a pan of cold water. Bring to the boil, cook for 15 mins, then put the cabbage on the top to steam for 5 mins or until potatoes are tender. Drain well using a colander and leave in the colander.
Meanwhile, cook the sausages slowly in a frying pan, with half the oil, for 15 mins. Take out and keep them warm.
Put the rest of the oil in the frying pan on high heat. When sizzling, tip in the potato and cabbage mixture. Squash it with a fork and cook for 4-5 mins, so that it starts to form a crust. Mash it around with the fork, and cook for another 5 mins. Season well.
Fry the eggs in a non-stick pan, without using fat then serve your breakfast bubble and squeak from the pan, with the sausages, eggs and warm sauce.
The tomato sauce can be made any time, kept for up to a week in the fridge, and warmed through for serving.