Bubble and squeak cakes with ham and poached eggs recipe

27 ratingsRate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 315 calories / serving
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Bubble and squeak cakes with ham and poached eggs

Roughly chop the leftover roast or boiled potatoes with the leftover vegetables.

Mash together with a potato masher and stir in 2 beaten eggs.

Shape roughly into 4 cakes and fry in hot oil until golden.

Top each cake with a poached egg, a grinding of black pepper and serve with sliced cooked ham, and green salad (optional).

Great seasonal waste-busting tip:
Make a gratin by cubing leftover ham or gammon, then mixing with leftover vegetables and white sauce. Bake at Gas 6, 200°C, fan180°C for 30-40 minutes. Or try a ham and pea soup, made with stock, leftover carrots and frozen peas. Simmer for 15-20 minutes, then swirl 1 teaspoon of cream or crème fraîche into each serving.

See more British classics recipes

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  • Ingredients

  • 300g (10oz) leftover roast or boiled potatoes
  • 300g (10oz) leftover cooked vegetables, such as parsnips, carrots, cabbage or sprouts
  • 2 eggs, beaten plus 4 poached eggs
  • black pepper
  • sliced cooked ham
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  • Calories
    315
    16%
  • Sugar
    4g
    4%
  • Fat
    14.5g
    21%
  • Saturates
    4g
    20%
  • Salt
    2.7g
    45%
of an adult's Reference Intake daily amount.
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