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Ideal for a lazy Boxing Day brekkie with family.

Why not try elevating the classic Christmas-leftover recipe of bubble & squeak to these perfect brunch patties, topped with a golden-yolk fried egg.

  • Prepare: 5 Minutes
  • Cook: 10 Minutes
  • Serves 4
Ingredients & instructions
  • 500g Cooked potato, mashed
  • 100g Cooked carrot, roughly mashed
  • 100g Cooked swede, rough mashed
  • 50g Cooked cabbaged, shredded
  • 150g Cooked gammon, finely diced
  • 15g Fresh parsley, finely chopped
  • Sea salt & cracked black pepper
  • Oil, for frying
  • 4 eggs

To Serve

  • Leaves
  1. Place the potatoes, carrots, swede, cabbage and gammon all in a bowl. Sprinkle in the parsley and season generously before mixing all the ingredients together until thoroughly combined
  2. Divide the potato mixture into 8 equal-sized balls and gently press down to form patties approximately 6-7cm in diameter.
  3. Warm a little oil in a large frying pan until hot before adding half the patties, pressing down using a spatula to ensure the surface of the patties are touching the pan. Cook for 2-3 minutes over a medium heat until crisp before carefully flipping and cooking on the second side for a further 2 -3 minutes.
  4. Transfer the patties onto a lined baking tray and place in a warm oven whilst you repeat with the second batch.
  5. Once all the patties are cooked and keeping warm in the oven, add a little more oil to the pan, turn up the heat and fry the eggs.
  6. To serve, place 2 patties per plate and top with a fried egg. Serve alongside a small green salad and season the egg with a little salt and pepper.

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