Bubble and Squeak with Bacon and a Fried Egg
Makes 1 serving

INGREDIENTS
200 g Boiled potato (Cooked weight.)
150 g White cabbage
80 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
1 large, about 55 g Egg
8 g Rapeseed oil
20 g Spring onion
Plenty Black pepper

METHOD
1. Shred the cabbage and boil it for three minutes. Drain it very well and squeeze out the water.
2. Fry the bacon in a dry pan for two minutes a side until it colours. Set aside and chop.
3. Crush the potatoes with a fork, mix with the cabbage, bacon, spring onion and a lot of pepper, and press into the pan in the oil. Cook over a medium heat for six minutes without moving it, until the base is brown and crisp, then turn in pieces and crisp the other side for four minutes.
4. Fry the egg and set it on top.

Contains eggs.

RECIPE NOTES
The cabbage must be dry or the cake steams. Squeeze it in a tea towel.
Made with what is left from a Sunday dinner, the potato and cabbage are already cooked and this is a ten-minute lunch.

Full recipe: https://www.getfuel8.com/recipes/bubble-squeak-bacon-fried-egg
