British Bubble & Squeak with Tomato Jam

British Bubble & Squeak with Tomato Jam

A traditional British breakfast or brunch dish from Vicky’s childhood, and a delicious way to use leftover veggies!

Serving Size: Serves 2

5 medium potatoes (Yukon Gold or Russet)

1 zucchini cut into chunks, ¼ small chopped green cabbage, or the equivalent of any other green veggies

1 large egg

Olive oil

Blake Hill’s Fresh Tomato Savory Jam

Instructions

1

Pre-cook the potatoes in boiling water until al-dente then cool, peel and shred

2

In a saute pan, drizzle olive oil and cook remaining veggies with 2 Tbsp Blake Hill’s Fresh Tomato Savory Jam on medium heat until tender, stirring regularly

3

Add the shredded potatoes, cook another 10 minutes, adding more olive oil if needed

4

Press all the vegetables down in the pan with a spatula, flip, and continue cooking until potatoes are golden brown and crispy on both sides. Remove from heat and transfer your Bubble & Squeak to a plate

5

In a smaller skillet, prepare a sunny side up egg by slowly cooking in olive oil until egg white is opaque

6

Top Bubble & Squeak with sunny side up egg and more Fresh Tomato Jam

7

Serve immediately for a great start to the day and Enjoy!

British Bubble & Squeak with Tomato Jam

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