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Rob Doidge Trading Head Chef

Leftovers bubble and squeak with poached egg and crispy bacon

1 kg floury potatoes For the mashed potato and cabbage, if not using leftovers: 40g butter Boil the peeled potatoes for 12-15 minutes or until 500g green cabbage tender, then drain and return to the pan. Add 50g plain flour butter, seasoning and milk and mix until smooth. Meanwhile, shred the cabbage, boil until soft, Seasoning refresh and drain. Mix the potatoes and cabbage Olive oil for frying together and check the seasoning, then shape into 4 eggs 8 round patties and dust with flour. Heat the oil in a shallow frying pan and add patties, A dash of malt vinegar cook for 2 minutes on each side and then lay onto 8 rashers back or streaky bacon (depending on a grill tray lined with greaseproof paper. preference) Place in oven on 160°c and cook until until hot. Serves 4 While the patties are in the oven, cook the poached egg by placing a pan on the stove with at least 5cm of water (the higher the better). Add the vinegar but no salt to the water (salt would break up the egg white) and bring to a gentle boil. Crack an egg into a cup, stir the water and gently tip in the egg. Cook for 31/2 minutes and then lift out with a slotted spoon and fully drain. Finally grill bacon until crispy and drain off any excess fat on kitchen roll. To plate, place 2 patties on each plate with a poached egg on one and the crispy bacon on the other. Serve with a piece of hot buttered toast.