Christmas bubble and squeak with bacon and eggs

Method

1. Put the potatoes in a saucepan of cold salted water. Bring to the boil and boil for about 10–15 minutes until just tender.

2. Drain well and return to the pan. Add the butter and pour in the milk a little at a time while mashing the potatoes until smooth. Stir through a pinch of salt and a few generous grindings of black pepper.

3. Bring a pan of salted water to the boil. Add the cabbage and blanch for 2–3 minutes. Drain and refresh in cold water. Squeeze out an excess moisture and set aside.

4. Heat a little butter in a non-stick frying pan. Add the onions and fry over a high heat for about 2 minutes. Cover with a lid, reduce the heat to medium and cook for a further 15 minutes until soft and lightly caramelized.

5. Add the onions, cooked cabbage and thyme to the mashed potato. Stir well to combine. Taste and season with more salt and pepper, if needed.

6. Tip the mash into the frying pan and spread out to the edges in an even layer. Fry until heated through and golden-brown underneath.

7. Meanwhile, heat the oil in another non-stick frying pan over a medium to high heat. Add the bacon and fry for 6–8 minutes, or until crisp and golden-brown on both sides. Remove from the pan and set aside to drain on kitchen paper.

8. Crack the eggs into the bacon pan and fry until the white has set, but the yolks are still runny.

9. Portion the bubble into six pieces. Serve with the bacon and eggs on top and a little tomato sauce on the side.