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
Blake Hill’s Fresh Tomato Savory Jam
Pre-cook the potatoes in boiling water until al-dente then cool, peel and shred
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
Add the shredded potatoes, cook another 10 minutes, adding more olive oil if needed
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
In a smaller skillet, prepare a sunny side up egg by slowly cooking in olive oil until egg white is opaque
Top Bubble & Squeak with sunny side up egg and more Fresh Tomato Jam
Serve immediately for a great start to the day and Enjoy!