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Bubble and squeak cakes with ham and poached eggs recipe

39 ratings

It's worth making extra whenever you have a roast as these bubble and squeak cakes, made from leftover vegetables will attest: Top them with ham and poached eggs for a perfect brunch the next day. To make the cakes, cooked veg and potatoes are mashed, bound with egg, and fried. See method

Serves 4
5 mins to prepare and 15 mins to cook
432 calories / serving
Dairy-free

Ingredients

300g leftover roast or boiled potatoes
300g leftover cooked vegetables, such as parsnips, carrots, cabbage or sprouts
2 eggs, beaten plus 4 poached eggs
sliced cooked ham
salad leaves, to serve (optional)

Each serving contains

Energy
1810kj
432kcal 22%
Fat
18g 25%
Saturates
6g 28%
Sugars
5g 5%
Salt
4.5g 75%

of the reference intake
Carbohydrate 19.1g Protein 46.5g Fibre 5.5g

Method

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, if you like.

See more British recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.